In the summer of 1989 David McClary heard that two guys were planning to open a restaurant in Duck. He traveled south from Virginia Beach to meet them at the space still in the throughs of construction. After a week’s worth of assurances that he was serious about the job, Sam finally hired him.
In the fall of 1991 David moved to Atlanta and worked in various kitchens seeing many different styles and ingredients, most notably Martin Gagne at City Grill. Then it was on to Charleston, South Carolina where he worked alongside chef Frank Lee at Slightly North of Broad and also was chef at another restaurant within the company. Durham North Carolina was next working for Scott Howell at Pop’s.
David returned to the Blue Point in 1998 and began working under Chef de Cuisine Thomas Power currently of the Fat Canary in Williamsburg Virginia. In 1994 David became Chef de Cuisine and took a lead role in the 2005 expansion of the restaurant alongside owners John Power and Sam McGann.
David shares the credit of quality food with his kitchen staff, and knows the successful execution of nightly service is a group effort. He resides in Kitty Hawk with his wife Jessie, and two children, Mac and Gabi.