Chef Eric Davis

Hailing from central Michigan and born with a flair for creating, Eric was part of a two-year

Food Service Program for the Area Tech Center in Mt Pleasant graduating high school in 1992,

which pretty much sealed the deal for all things culinary.

In May of 1992, he received a Scholarship to Johnson and Wales University, where he decided to

further his culinary skills in college. Eric attained an Associate Degree in Culinary Arts in

Charleston, South Carolina during 1992-1994 and pursued a Bachelor’s Degree in Culinary

Entrepreneurship in Providence, Rhode Island during 1994-1996. In 1996, Eric moved back to

Michigan to further his studies in Business Administration at Central Michigan University, in

Mt. Pleasant, Michigan.

He has hung his chef toque in such places as Miami Dolphin Stadium Miami, Florida; Fahrenheit

Chicago, Illinois--Jake's and River Front Oyster Bar Miami, Florida.

Chef Eric brings 29 years as an accomplished Executive Chef. Eric entered yachting

approximately 11 years ago working as an Chef on both Charter yachts, private and even cruise

ships, but his experience and talents do not end there…..he has had the honor of cooking for

several high profile celebrities, and if you weren’t already impressed with that…. In May 2010,

he was filmed on the TLC (The Learning Channel) “Four Weddings” Season 3 episode 8, “And a

Smoking Cocktail, Miami, Florida. In August, 2011 he was interviewed on Chat Chow TV and

has also been a part of several events with the Food Network at the Sobe Food Network food and

Wine Festival, Miami Beach, Florida.

Chef Eric has received such honors and awards:

2015 Antigua Charter Boat Show Concourse du Chef--2nd Place Winner of up to 125ft.

2016 Antigua Charter Boat Show Concourse du Chef--1st Place Winner of 125-164ft.

2018 Best Yacht Chef Wine Enthusiast Magazine FLIBS

https://m.facebook.com/story.php?story_fbid=1176576259166860&id=541795339311625

Since 2015 Eric has been published in SYOG The Party Edition Article “This is not just superyacht food” pages 105-107.

March 2017 Dockwalk Magazine The Adventure Issue “Surf and Turf” pages 19.

March 2017 Yachting Magazine “Dine With The Best” pages 78-80

So all in all, the food you will have on your trip will not only tickle those taste buds, it will also blow your mind!