Chef Nathan Davis grew up in the small town of Bucksnort, TN. It was there that he rubbed shoulders with his grandmother not only in the kitchen, but in the garden as well. Learning the importance of attention to detail and maximizing every ingredient, he understood that this was a place where food was a way of life. He grew up in an area of Tennessee where the produce has several seasons and various uses, from lettuces for a fresh salad to canning tomatoes for sauce during the winter months. After mastering the family recipes and skills passed down from generation to generation, Nathan learned that creating a beautiful meal was always more meaningful when shared with family and dear friends. With this philosophy and passion instilled in his soul, it was no surprise that he quickly rose through the ranks in his restaurant career. At 24, his hard work and determination paid off as he landed the sous chef position for the Thompson Hotel in Nashville run by the Besh Restaurant Group. After leaving Nashville and moving to the Emerald Coast, Nathan worked under famed chef Emeril Legasse. This experience allowed him the opportunity to continue his work as Chef de Cuisine for the Stinky’s Restaurant Group and award-winning Cuvee Kitchen + Wine Bar. Sharing his love of food and family, Chef Nathan designed the Polished Chef to help others create those moments that will last a lifetime. Today he resides in Freeport, FL with his family and their black lab Oyster.

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