Collin Davis has been a chef in the Austin area for over a decade. Moving to Austin shortly after high school, he began working at The Oasis on Lake Travis. After a few years the next step was decided... enrolling in culinary school at Culinary Academy of Austin to become a Certified Culinarian and graduating in 2009. Working through restaurants in downtown Austin Chef Davis landed at Walton's Fancy and Staple & Bess Bistro. While employed at Walton's, he gained knowledge as a Sous Chef in baking, business, management, and a better understanding of all around kitchen operations. These skills would continue to grow and drive him through the next 10 years of restaurant management in a multitude of different concepts. At the beginning of 2019 his career took him in his current direction of personal and private chef work. Since diving into the world of personal and private hospitality, he has owned and operated his own personal chef company, worked for private clients, traveled, and freelance to continue to grow his understanding in the ever changing scene of culinary trends.
All prices are an estimation and vary based on guest count, event location, and menu. You will get a better estimate during the booking process.
Texas! Born and raised in the Hill Country, I started working in the hospitality industry at 15 and by 17, I was cooking in restaurants in Austin. I now am established in Austin with my amazing family.
I love anything dealing with live fire. Texas BBQ to wood fire pizza and everything in between, Count me in!
Smoked meats. There is something very rewarding in the process it takes to create beautiful BBQ. Also, Interior Mexican cuisine, specifically the region of Oaxaca.
I always had a passion for food, but the environment that's created when cooking is what really grabbed a hold of me. Something special happens when you create a meal. That feeling of acing a chaotic dinner rush, or the look of enjoyment from clientele after an amazing tasting menu. These feelings are what drives me and what keep me coming back for more.
Woodworking & gardening. I really enjoy working with my hands and both are stress relievers for me. Also, I don't mind a pint and a good soccer matchup.
The freedom and interaction with the people your serving. Coming from a restaurant background, you don't always get to hear how your food is being received or are awarded opportunities to create something of your own. Its always great hearing the feedback clientele gives to keep pushing you forward.
