The Blue Heron Restaurant opened its doors in 2001 at the Clubhouse in Yosemite Lakes Park Under the leadership of Chef Dave. The Blue Heron quickly rose to prominence as one of the best restaurants in the Coarsegold area. The Blue Heron is an intimate, relaxed upscale restaurant featuring globally inspired cuisine sourced ethically from our Valley and beyond.
WHO WE ARE
Executive Chef David L. Pol
We are fortunate to have Chef Dave as our Food & Beverage Manager. Chef Dave has 40 years of industry experience that covers various areas of our industry: Food and Beverage Manager and Executive Chef at fine dining restaurants, country clubs, resort properties, private homes, institutional properties, catering companies, food service companies and consulting services. Within these facilities he was responsible for leading, guiding, and directing staff and developing, organizing, preparing, and executing Classical, American Regional and International Cuisine menus. He has designed and produced spectacular ice sculptures for buffets, banquets, weddings and ice art competitions. Chef Dave was the Assistant Culinary Division Director of the Institute of Technology, in charge of curriculum development and overseeing 15 Chef Instructors and 400 students!
Banquet and Events Coordinator Kassie Daniels
Kassie has a wealth of experience working with multiple Chefs around the state of California, and is a graduate of the Culinary Arts program at IOT Clovis. With an extensive background in event planning, a sharp eye for including those little details crucial in planning your event, and a passion for creating lasting memories, she will ensure your event is a great time for all!
At the Blue Heron, we subscribe to the belief that you are only as good as the people around you. We have surrounded ourselves with a diverse group of talented individuals whom we are proud to call employees and friends.
Denise Day- Head Bartender
Gina Vargas- Chef de Cuisine
Arlene Guerrero- Sous Chef
Justin Arnold- Chef de Partie
Caycee Davis- Garde Manger
Angela Miranda- Pastry Chef
The Blue Heron is committed to maintaining a strong agricultural and economic community. We believe deeply that we must play an active role in the stewardship of our planet.
The abundance of small family farms in the San Joaquin Valley allows us to stay connected to the source of what we eat. Whenever possible, we purchase seasonal, regionally grown products. If we cannot source a menu item locally, we strive to purchase from farms and ranches committed to sustainable farming practices.