Chef Jack Davia

I have been working professionally as a chef for the last ten years. I have had the privilege of cooking for high-end James Beard award winning chefs, as well as local New Orleans legends. Although being a professional chef demands a liking for all types of cooking, I personally love my cooking the food of my Italian-American roots. My food is described as simple, yet dynamic in execution. I like to source local product and proteins from the gulf states, as it protects southern food ways and provides a level of flavor and texture that is impossible to replicate otherwise.