Nathan Davis | Chef De Cuisine

Nathan Davis grew up in a small town just southwest of Nashville, Tennessee, where his love for cooking began when he was just a child. In the Davis family, gathering around the table wasn’t just a means of sharing meals every day, it was a time of celebration. Nathan found that he enjoyed helping his grandmother in the kitchen preparing meals for the family. They had a saying: “If we don’t shoot it, catch it, or grow it, we don’t eat it.” This mantra solidified itself in Nathan’s passion for cooking and hospitality, with integrity and compassion at the core of preparing and sharing meals with loved ones. Nathan’s roots in our community go back to family vacations they used to take along the Emerald Coast, right here in Destin. In 2012, Nathan moved to Destin, and while he attended business school at Northwest Florida State College, he worked at the locally-famed Boshamps Seafood & Oyster House. It was at the latter of the two that he met James Beard Award Nominee Chef Andi Bell, and discovered an even deeper love of Gulf seafood. In 2015, Nathan moved to Nashville to pursue a further career in the culinary arts. He helped to open nationally-famed Jeff Ruby’s Steakhouse in the city’s downtown financial district before directing his talents to the Thompson Hotel and its various internal eateries, including top-tier seafood haunt The Marsh House, under the tutelage of James Beard Award Winner Chef John Besh. Nathan’s aptitude and passion for the industry saw him quickly rise through the ranks until he was overseeing all of the seafood menus for the hotel and its affiliated restaurants. Two years later, the beaches of Destin called him home, and after joining the team at Emeril Lagasse’s Coastal Italian, he was determined to pursue his next career milestone, which led him to the Chef de Cuisine position at Cuvée Kitchen + Wine Bar. “Good food is a simple thing, really, when you put hospitality at the forefront of everything. It’s really all about taking that passion for something that you love, and bringing us all together to share it — which is an honest and beautiful thing, and I love that I get to do it every day.”