Chef Keith Davis

I have been part of the hospitality industry since 1984, beginning my career with a catering company. In 1987, I had the privilege of working under Michelin-starred Chef Michel Richard at The Peabody Hotel in Baltimore, Maryland—an all-French cuisine establishment. After two years there, I continued to expand my experience by working with several renowned hotel groups.

In 1991, I joined the opening team of Pollo Grill, which soon became recognized as one of the top ten restaurants in the state of Maryland. At the age of 28, I was appointed Executive Chef at Deep Creek Restaurant, located just outside Annapolis, Maryland, where I successfully transitioned the venue into a casual fine dining concept, incorporating food and wine pairings in collaboration with some of the industry’s leading wine producers and owners.

Before founding my own company, I served as a Corporate Trainer, focusing on menu development for new restaurant openings. In 2003, I launched my own catering business, continuing my passion for exceptional food and hospitality.