EXECUTIVE CHEF DAVID SUNDBERG
Chef David Sundberg, “Chef D” graduated from the school of Hotel & Restaurant Management at the University of Missouri – Columbia. He has traveled and worked extensively as a Chef throughout the U.S., Mexico, and Europe while cultivating his palate and passion for food and food history. He relocated to Santa Fe from Rhode Island where he wrote for local publications, taught cooking classes, and worked for numerous restaurants and caterers. Chef Sundberg joined the Blue Corn Brewery family in 2010.
Chef D is passionate about using locally-grown and seasonally-appropriate foods and is a fervent supporter of local growers and producers. He has incorporated many New Mexico-raised foods into the menu at Blue Corn including beef, pork, organically produced cheeses, produce, breads and tortillas. In a further effort to take Blue Corn green, he instituted a recycling and composting program, reducing the restaurant’s landfill waste by half.
He collaborates with Head Brewer, Paul Mallory on many things around the restaurant and brewery, like the Thursday Beer Gardens on the patio and beer dinners. They also create weekly Brewer’s Pairings to highlight Paul’s brews and Chef’s seasonal offerings. Their commitment to creating exceptional food and drink and pairing the two sets a tone of excellence at Blue Corn.
In his spare time, he teaches classes on the history of the foods of Northern New Mexico, gardens, and enjoys exploring the beauty of his adoptive state. He volunteers for Cooking with Kids and fundraisers for many organizations including Esperanza Shelter for Battered Families, SF High School Scholarship Fund, Big Brothers Big Sisters, The Farmer’s Market Institute, The Brewer’s Guild, and others. Chef D believes in the importance of building community through involvement.