David Wasem serves as Chef de Cuisine at Balboa Cafe Mill Valley, overseeing the changing seasonal menus and managing all aspects of the kitchen’s day-to-day operations.

Born and raised in a small town just outside St. Louis, Wasem began cooking while his mother was out of the house. With his father having “little culinary ability,” Dave took to preparing the meals. After spending three years at Baylor University in Texas and deciding that Psychology was not the right fit, Wasem enrolled in culinary school. He finished early after doubling up on classes and spent his externship at the Protillo Ski Resort in Chile.

After returning to the United States, Wasem moved to San Francisco. He was drawn to the Bay Area because of the abundance and variety of fresh food, produce and meats. He began working at The Mandarin Oriental Hotel with Chef Toni Robertson and Chef de Cuisine Joel Huff, a James Beard Rising Star nominee. He was inspired by the efficient yet relaxed atmosphere of the Mandarin kitchen and set out to mimic it in a professional kitchen of his own some day.

Wasem began as Sous Chef at PlumpJack Balboa Cafe San Francisco in 2004. His leadership and expertise were noted and after four years and he was promoted to Chef de Cuisine of the new PlumpJack Balboa Cafe operation in Mill Valley. He has expanded and changed the classic Balboa Cafe menu in Mill Valley by adding many popular additions, including the Fried Green Tomato Napoleon and Braised Short Ribs.

Chef Wasem resides in San Francisco in the Sunset District.