Born in Los Angeles, Drew Davis knew at a young age that he had a true passion for food. During his teenage years, Drew works at numerous food establishments that become the foundation of his true life’s calling. Filled with high expectations for the future, Drew recognizes the need to refine his craft.
After a position in the catering department at Dean & Deluca in Kansas City, Drew moves on to New World Bistro, awarded Kansas City’s Best New Restaurant of 1999. Not satisfied with his early achievements, Drew works tirelessly on learning every possible aspect of the restaurant business attending the Culinary Institute of America Hyde Park, N.Y.resulting in prominent job opportunities in Florida and the Mid-West.
When the prospect arose to be part of James Beard award winning chefs, Michael Smith and Debbie Gold’s Kansas City venture, 40 Sardines, Drew takes his good fortune and helps launch it in 2001 to instant success.
Expanding his culinary knowledge and curriculum, Drew moves to Miami in 2002 to train under Top Chef and James Beard award winners, Jonathan Eisman of Pacific Time and Chef Mark Militello of Mark South Beach. Savoring every opportunity, Drew also apprentice at Nobu at the Shore Club, Miami Beach, FL.
Over the course of 9 years, Drew works his way up to become the Executive Sous-Chef at the prominent East Hampton, N.Y. powerhouse Nick and Toni’s restaurant for Celebrity Chef & friend Joseph Realmuto. While in the Hamptons he annually participates in the Great Chef’s Dinner, a Foundation for Jeff’s Kitchen working alongside Jonathan Waxman, Eric Ripert and Alfred Portale. While in California Drew works as a private Chef for several prominent celebrities in the entertainment industry. Finally settling in the beautiful Coachella Valley with the opening of “Catalan Mediterranean Cuisine” in Rancho Mirage.
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