A native of Boise, Idaho, Davies graduated from the renowned Culinary Institute of America in Hyde Park, New York. He joined Charlie Palmer and David Burke for his first introduction to high end restaurants at The River Café in New York before moving as Executive Chef to La Truffe and Jeannine’s Bistro in Philadelphia, PA. He came west in 1993 as Executive Chef for the Flying Saucer in San Francisco. After this, he joined Jeremiah Tower to open two restaurants, Stars Palo Alto and J.T.s in San Francisco.

In the mid 90’s, Davies became Partner/Executive Chef at Bradley Ogden’s Lark Creek Inn, where he was named by the San Francisco Examiner as one of the “Bay Area’s Top Ten Up-and-Coming Chefs in 1996.” He then moved back to the East Coast for an opportunity to work as Executive Chef at the White Elephant Hotel in Nantucket, Massachusetts.

His entrepreneurial spirit drew him west again, where he helped to open Bertrand at Mister A’s in San Diego. This venture earned accolades from San Diego Magazine and the California Restaurant Association as “Best New Restaurant in 2000.” Davies moved back to the Bay Area in 2001 to take the helm as Executive Chef at mc2, followed by a stint at Corks at Russian River Vineyards. During this time, Davies developed a healthy and nutritious to go meal concept called Week of Dinners which delivered freshly prepared heat and serve meals all over Northern California. Todd understands the nuts and bolts of the many nuances of the business and is eager to help people succeed in achieving their dream.

“I am thrilled to be back in Marin County, where I love the people and the culture and the diversity. My passion for everything culinary is inspired by being in what I consider one of the greatest food and wine environments in the world. The exceptional quality of products from the surrounding area is a chef’s dream. The plethora of restaurants is awesome. My passion is the restaurant business, I can help in the success of establishments.”