Chef Profiles

David Buckley, Corporate Executve Chef

David Buckley never imagined his love affair with food that began as a14-year old teenager, would someday lead to his becoming the Corporate Chef of Mission Oak Grill and Max Stein’s.  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 chef’s 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. 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.”

A hands-on working chef, Buckley has worked in high-end catering and function facilities with clients including the Governor of New Hampshire, as well as in restaurants at the other end of the spectrum that offer traditional American fare. He believes that his history has brought him to where his is now.  His vision has been fine tuned over the years and Chef Buckley allows the food to guide him in choosing dishes to feature. Respect for the food he prepares is essential, whether it is in regard to himself or anyone on his team.  It is imperative for those working in his kitchen to handle food in a manner that befits all of its purposes, from nourishment to enjoyment.  Using local ingredients whenever possible is part of that vision as well, incorporating the freshest items possible, something Buckley insists is essential to putting out a dish that people enjoy.  “I like to draw inspiration from the market, the season, and local organic products.  When the ingredients are fresh, it allows the food to stand on its own in its purest sense.”   Chef Buckley understands the importance of building relationships even beyond his staff. “I am constantly speaking with our vendors to see what fresh ingredients they have available. In turn, communicating with vendors also lets them know the quality of ingredients that I desire.  It all works towards putting out great food.”

Chef Buckley- a musician and artist- enjoys putting his creative background to work in the kitchen, whether it’s treating French classics to a twist that makes them unexpected or mixing different styles of cooking and flavors like vibrant Thai seasonings to make a dish that is fresh in all aspects of the word.  Taking a cue from famous chefs he admires, like Thomas Keller, Anthony Bourdain and Charlie Trotter, Chef Buckley believes that every chef begins with basic techniques and know-how to make things taste good.  What makes them special is their ability to play on the palette with seasonings and different takes on classics.  Irreverence to doing things strictly ‘by the book’ has allowed Chef Buckley to explore how different styles of foods and seasonings can work together in a way that pleases the diner- his ultimate goal.  “A kitchen is the sum of all its moving parts. As a chef, when you and your team work together, it can be like controlled chaos. The biggest payoff is when a customer compliments you and you know you’ve pulled it off- you’ve created something that somebody has enjoyed.  That’s what it is all about.”