David Bazirgan is a Newbury, Massachusetts native whose passion for cooking was sparked at an early age, spending time in the kitchen with his mother and working in local seafood restaurants along the coast. In 1996, he pursued formal training at the Cambridge School of Culinary Arts, setting the foundation for what would become an impressive culinary career.

Bazirgan quickly made his mark on Boston’s dining scene, working under Todd English before stepping into the role of Chef de Cuisine at the acclaimed No. 9 Park when it opened in 1998.  In 2003, Bazirgan expanded his horizons, moving to San Francisco, where he spent 14 years refining his craft across a variety of celebrated restaurants and concepts, including a decade with the Kimpton Group.

In 2016, he returned to Boston, taking the helm at Bambara in Cambridge, where his Mediterranean-inspired cooking received widespread acclaim. Then, in 2021, longtime friend and renowned chef Ken Oringer invited him to lead the kitchen at Uni, the prestigious Japanese-inspired restaurant inside the Eliot Hotel. At Uni, Bazirgan continues to push culinary boundaries, blending technique and creativity to deliver an innovative, globally influenced dining experience.

Originally from Leicestershire, England, Chef Hackney was inspired to embark on a culinary career by working in his parents’ Garden Hotel. At this quaint, local English countryside inn, he first perceived farm-to-table dining as a way of life.

Following his culinary education from Southfields College in Leicester, United Kingdom, Chef Hackney worked as Chef de Partie at notable restaurants such as Blantyre, a Relais and Chateaux property in Lenox, Massachusetts, in addition to Charlie Palmer’s Aquaterra in Palm Beach, Florida, and La Vielle Maison in Boca Raton, Florida.

Before joining Wequassett in 2011, Chef Hackney served as Executive Chef at Boston’s legendary L’Espalier, starting in 2001. Believing that food should create a lasting memory, Chef Hackney finds inspiration from the luxury Wequassett Resort and Golf Club’s distinguished reputation, waterfront location, and the area’s elegant tranquility. Through cultivated relationships with farmers and fishers, his menus emphasize sustainable seafood with a natural influence.