David Buckley

David Buckley never imagined his love affair with food that began as a 14-year old would someday lead to his becoming the Executive Chef of Mission Oak and Steeple Hall. His appreciation of food at such a young age led him to work his way through commercial kitchens. Holding every position imaginable has given Buckley a unique understanding of restaurant operations and food preparation, that traditionally-educated chefs may not be privy to. “It’s about so much more than the food. It’s the full experience from the food to the ambiance, including how the tables are set, and everything in between.” Buckley’s all-encompassing point of view serves him well, as he points out the importance of a good crew. “I rely on my team. I trust them. I only have two hands and it’s up to the entire team to execute a dish. Our dishwasher is just as important as everyone else on the team, in providing a memorable dining experience.” That’s what it is all about.