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Rhys Davis

Sous Chef

ROOTS | I was raised in rural Oklahoma, in the kitchen with my grandmother, mother, and aunt, cooking large roasts, casserole dishes, braises and family style dinners.

STREET CRED | I'm classically French trained, and I spent a lot of my early days in new American and Italian kitchens. Later I moved onto Thai & Chinese cuisine and spent 8 years learning this style. I spent many years with the East Side King group. Later I moved to Old Thousand to further my Asian food knowledge and spend 5 years there as Executive Sous Chef.

HOSPITALITY PHILOSOPHY | Inclusivity, purpose, health & wellness, interpersonal connections; Treating every guest as a personal member of our extended family. Happy, educated staff means quality service for guests.

SUPER POWER | Running ultra marathons, not drinking coffee

SOUL FOOD | Sichuan/Isaan or Thai