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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 is currently the Executive Chef at Corks Restaurant at Russian River Vineyards where he delights and nourishes his guests with cooking created from the traditions and ingredients of California Wine Country. His brunch, lunch, and dinner menus feature the seasonal best from local growers and emphasize organic meats and sustainable agriculture. He takes pride in creating dishes that complement the quality and care evident in the award-winning wines of Russian River Vineyards.
Todd’s newest vision, Week of Dinners, based out of Corks Restaurant at Russian River Vineyards, 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. You have the choice of having meals delivered to your doorstep, or picking them up at one of two locations: Corks Restaurant at Russian River Vineyards or Marin Coffee Roasters.
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| contact@weekofdinners.com ~ (707) 887-2300 |
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