Chef Mike Davis hails from the circle city, Dothan, AL. After graduating from the University of Alabama with a degree in Business Administration, he moved to Charleston to attend culinary school at Johnson and Wales. While in school, he worked at Magnolia's under Chefs Donald Barrickman and Don Drake. After culinary school, he moved to Columbia and worked at Divino's under Chef Fulvio Valsecchi.

After getting married, Mike and Taje moved to New Orleans, LA for four years and Mike worked under James Beard Award-winning Chef Susan Spicer at Bayona and Cobalt as a Sous Chef. Wanting to leave the corporate world and get back to a Chef-owned restaurant, they moved to Birmingham, AL where Mike worked for a year as Sous Chef at Chez Fon Fon under Chef Frank Stitt, also a Beard Award-winner.