Biography of Michael Davis

Michael Davis, who was born and raised in California, loves to cook.  He began cooking in professional kitchens at the age of nineteen while enrolled in a culinary program at his local junior college. While in school he worked under the tutelage of Chef Rick Mahan.  Under Chef Mahan, Davis focused on fresh, seasonal, flavorful, clean classic food.

In 1998, Davis moved to San Diego where he took a job as sauté chef at the then Sheraton Grande Torrey Pines.  It was here this young culinarian learned about restaurant procedures and kitchen organization, which prepared him to make the move to Meritage in Encinitas, California.  Here in the sous chef position, he worked directly under chef/owner Susan Sbicca.

In 1999, Davis moved down the coast to Del Mar to the well-known Pamplemousse Grille.  Here under chef/owner Jeffrey Strauss, he learned about French and Mediterranean cuisine, the last piece in his culinary puzzle.  As catering chef at Pamplemousse, Davis was responsible for the full time off site catering operation, which included writing menus and supervising staff.

For Davis, taking the executive chef position at Dobson’s, one of San Diego’s oldest, established restaurants, gives him the opportunity to take his love of American cuisine to a new audience creating an exciting, contemporary menu targeting the influx of residents to the downtown San Diego area as well as tourists and other visitors. The seasonal menu will focus on fresh, local product and a clean contemporary style.