About the owner, My name is David Pasculli and I was born in beautiful Monterey, California, and raised in the Salad Bowl of the World, The Salinas Valley. I believe I was destined to be a chef because I first started cooking at age 5. I still remember my first recipe, it was a cinnamon and sugar cake, but looking back it was cinnamon, sugar, butter, and puff pastry, not so much a cake after all. Growing up, while the majority of kids were watching cartoons, I was watching Top Chef and Food Network absorbing the techniques and recipes of the culinary world. I was simply amazed and knew I wanted to pursue culinary as a career.
As a chef, I am repeatedly asked what my favorite food is, it’s hard to pick just one, so I think back to my childhood and how much I loved sandwiches. Then, I get asked what my favorite sandwich is, I always say the b.l.t with avocado.. I would always order it when it was on the menu or ordered a burger. Sandwiches are the perfect meal because they can be served day or night and have unlimited combinations. For me, a sandwich has to have the perfect ratio of bread, spreads, veggies, cheeses, and proteins. This creates and balance of flavors and textures making you savor every bite.
After 13 years of practicing cooking techniques at home, I landed my first culinary job at Earthbound Organic Farm stand in Carmel Valley as a prep cook at age 18. There I was educated about farm-to-table and the basics of a prep cook. After a year, I was offered my first line cook position restaurant opportunity at the Award-Winning Sardine Factory working for Chef Burt Cutino. I’ve worked at Restaurant 1833 with Chef Mikey Adams, former Executive Chef of the Proper Hotel in San Francisco. From there, I have worked at one of the largest lettuce companies in the world, Tanimura and Antle educating guests on the company’s values as well as how they grow their products.
A few years later, I accepted a line cook position at The Bench at Pebble Beach working under Executive Chef Benjamin Brown and Chef Aaron Burns. Today, I am at Post Ranch Inn as well as Saltwood Kitchen and Oysterette at the Sanctuary in Marina, CA working with Chef Jonathan Rodriguez and Nestor Marin.
At Post Ranch, I work under Chef Reylon Augustin, former Executive chef at Gordon Ramsay London, and at other Michelin-star restaurants around the globe. Executive Chef Hoon Kang, former Sous Chef of Madera in Menlo Park CA, and Chef Jonathan Rodriguez, former sous chef of 3 Michelin star restaurant Atelier Crenn in San Francisco.
In 2021, I decided to pursue my dream of opening a restaurant or food truck but did not know what I wanted to specialize in. I thought back to my childhood and what food I loved the most and I thought of all the different types of flavors I have been exposed to over the years. I landed on the name Sammich’d of my belief that sandwiches have to have the right ingredients in order to make them special. I made the decision to start a food truck and specialize in locally sourced gourmet sandwiches. I am excited to share with you my passion for food and sandwiches and create a place where people will gather and share a meal together because food is about flavors, creativity, presentation, and bringing people together.