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|  Chef Todd Davies has forged a stellar reputation at some of the nation's top restaurants over the past two decades, captivating diners with his refined and flavorful cooking. Food critic David Nelson expressed it best: "Chef Davies . reminds people how amazing the finest ingredients can taste when given precise, attentive, expert cooking."
Todd's culinary zeal began early. He grew up in Boise, Idaho, and at the age of ten he assumed all cooking responsibilities at home. By high school, he was already working in professional kitchens. Todd pursued his dreams at The Culinary Institute of America, in Hyde Park, New York. "Cooking was the only career I could imagine; it was my outlet for personal and creative expression." Shortly after graduating in 1987, he launched his culinary career working for the renowned Charlie Palmer and David Burke at The River Café in New York. This relationship and experience led to his first Executive Chef position, at La Truffe Restaurant in Philadelphia, where he received numerous honors and awards. Todd moved to the Bay Area in 1993, where he joined The Flying Saucer as Executive Chef for owner Albert Tordjman. "My passion for everything culinary was sparked by being in what I consider one of the greatest food and wine environments in the world." He went on to open two restaurants for Jeremiah Tower before he landed as Partner/Executive Chef at the highly acclaimed Lark Creek Inn, in Larkspur, California.
In 1998 Todd was featured as one of "The Bay Area's Top Ten Up-And-Coming Chefs" in the San Francisco Examiner. Opportunity next beckoned in Nantucket, Massachusetts, where he took the reins at the venerable White Elephant Hotel. He was soon lured back to California to serve as chef at Bertrand at Mister A's in San Diego, lauded by San Diego Magazine and The California Restaurant Association as "Best New Restaurant in 2000."
In 2001, Todd was tapped to be Executive Chef at San Francisco's revamped mc² Restaurant, and he gladly moved back to the Bay Area, where the culture of food and wine plays such an important part in people's everyday lives. Under his guidance, and featuring his signature dishes such as Smoked Columbia River Sturgeon and Tarte Flambée, mc² was recognized as "Best Reinvented Restaurant" by the Bay Guardian in 2002.
Todd has now ventured out on his own with the January 2004 launch of Juniper Café and Juniper Catering in Novato, California. The casual café features sandwiches, salads, and pastries prepared from the freshest seasonal ingredients. Juniper Catering offers comprehensive event services for any occasion-from office meetings to weddings, boisterous parties to formal gatherings-with flexible menu plans that feature many of the dishes Todd has dazzled restaurant patrons with over the years.
Todd's newest vision, Week of Dinners based out of Juniper Cafe, gives you the opportunity to spend less time cooking and more time with your family while still putting a quality meal on the table. Menus change monthly and you have the choice of having meals delivered to your door step, picking your meals up at Juniper Café, or coming into Juniper Café to assemble the meals yourself.
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| contact@weekofdinners.com ~ (415) 893-1202 ~ 351 San Andreas Dr Novato, CA 94945 |
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