Born in Los Angeles, Drew Davis knew at a very young age that he had a true passion for food. While working at food establishments in high school he was convinced he had found his life’s calling.
After finishing school, Drew recognized the need to refine his craft at more prominent establishments. He wanted to know everything about the culinary arts. He then embarked on his journey to become a top chef.
He soon took a position in the catering department at Dean & Deluca in Kansas City. Drew then moved on to New World Bistro which was awarded Kansas City’s “Best New Restaurant of 1999”. Not satisfied with this early achievement, Drew worked tirelessly on learning every possible aspect of the restaurant business attending the Culinary Institute of America and working in Florida and the Mid-West.
The opportunity soon arose to be part of the James Beard award winning team of Michael Smith and Debbie Gold at their Kansas City venture 40 Sardines. Drew did not hesitate, he climbed on board and helped them open in 2001 to instant success.
Moving to Miami in 2002, Drew furthered his training under Top Chef and James Beard award winners, Jonathan Eisman of Pacific Time and Chef Mark Militello of Mark’s South Beach. During this time in Florida, he also apprenticed at Nobu at the Shore Club.
For the past eight years Drew worked his way to becoming the Executive Sous-Chef at the prominent East Hampton restaurant Nick and Toni’s under the direction of Celebrity Chef Joseph Realmuto. While in the Hamptons he participated annually in the Great Chef’s Dinner, a charity event for Jeff’s Kitchen. He worked alongside Jonathan Waxman, Eric Ripert and Alfred Portale. He has also worked as a private Chef for several prominent celebrities in the entertainment industry. Food lovers around the Coachella Valley are fortunate as Drew has brought his culinary talents to the desert with the opening of Catalan in Rancho Mirage.