TENTH ANNUAL - SAVE THE DATE – OCTOBER 2-25, 2020日本語
Fluent in Hawaiian, Asian-Pacific Rim, American, and Mediterranean Cuisine, Hawaiian-born chef Bonny Davis began earning her chef stripes over 25 years ago. Davis first learned to cook at an early age alongside her two grandmothers, who each had their own style of cooking. They taught her to seek out the freshest ingredients and to “Love the food you prepare” so that those you share it with will taste the love.
Davis’ appetite for learning more about the culinary world prompted her to enroll in Culinary School on ‘Oahu. Once she earned her degree in Culinary Arts, there was no stopping her. Davis then decided to continue her culinary education in San Francisco, and after completing her studies there, she came back home to Hawaii where she started as a line cook and quickly worked her way up to Sous Chef for Kincaid’s Restaurant on ‘Oahu at the young age of 22.
After 11 years with Kincaid’s and moving up to Executive Chef, she decided it was time to come back home to Maui. Once home on Maui she worked for many years as Executive Chef for Sansei Kapalua, Hali’imaile General Store, Outrigger Resorts, and the Waterfront Restaurant in Ma’alaea.
Today Davis splits her time between managing the Culinary Department for a private organization, and her passions – Savory Palate Hawaii and Fatt Chicks Burgers.
WHY DID YOU BECOME A CHEF?
I was blessed with having two incredibly talented grandmothers who shared their love through the amazing meals they’d create from scratch. Everything they made was fresh, locally grown, caught or raised. Being taught by them made me want to explore the culinary world more and to share a bit of them with others through my cooking.
HOW DO YOU DESCRIBE YOUR COOKING IN THREE WORDS?
Elevated, fresh, comforting.
WHAT’S THE BEST HONOR YOU’VE RECEIVED AS A CHEF?
The greatest honor for me is having my guests continue to love the foods I present and they keep coming back for more. That always humbles me and tells me I’m doing something right.
WHAT IS YOUR GO-TO MEAL AFTER A BUSY DAY?
A fried spam, egg and cheese sandwich with a chilled glass of white wine.
HOW DO YOU SPEND YOUR TIME WHEN YOU’RE NOT IN THE KITCHEN?
Spending time with my family and closest friends, or traveling the world in search of culinary inspiration.
WHAT THE ONE LOCAL INGREDIENT YOU’RE EXCITED TO COOK WITH DURING HFWF19?
Locally grown ulu, also known as breadfruit.
WHAT YOU DO RECOMMEND FOR VISITING CHEFS TO DO IN HAWAII?
Explore the small locally run mom-and-pop eateries which are quickly becoming more and more few-and-far between. That’s where you’ll experience true homestyle comfort foods.
IF YOU WERE NOT A CHEF, WHAT WOULD YOU BE AND WHY?
I’ve never had another option that I would’ve considered. Cooking was all I wanted to do.