Excutive Chef Davis recently moved to Pennsylvania from Boston
where he remains a die hard Red Sox, Patriots, Bruins and Celtics fan.
Chef Davis tries not to make that well known when in the company of
Executive Chef Michael Davis believes that a creative innovation of
wholesome foods is the best approach to eating. Foods unadulterated
by chemicals, layered in flavors with a picturesque presentation is at
the heart of his cooking.
Currently Chef Davis is launching a novel approach to training his staff & teaching people how to cook. Different from most on line
cooking sights, it gets down to basics with pictures, video, audio, reference materials. “The Chefs Cooking School” is a work in
progress it is at the heart of the Chefs passion to share; not only with his staff
but those who have alway inquired about kitchen matters.
Michael was the Executive Chef at Valley Country Club and Eagle Rock Resort in Pennsylvania. Chef Davis was the Executive Chef
at Waltham Woods Conference Center and the Massachusetts Medical Society for Sodexo. He has also worked for Off the Vine
Catering and Creative Gourmet out of Boston. Chef Davis was an Executive Chef with Creative Gourmet working out at
Tanglewood in Lenox, MA and Boston’s Museum of Science serving many local celebrities and political parties. Chef Davis also
worked for the Marriott Boston in Newton, MA where he ran a Fairfield Inn and the SS Livestock. Chef Davis received his A.A.S in
Culinary Arts at Johnson and Wales University in Providence Rhode Island, 1989.