Chatting with the Chef: Chris Davies
The culinary keystone behind the expansion and success of The Fifty/50 Restaurant Group, Chef Chris Davies serves as the Chef Partner of Homestead, Steadfast at The Gray, West Town Bakery and The Berkshire Room.Joining the growing Chicago-based food and beverage brand in 2013, Davies swiftly rose to his culinary leadership role as Executive Chef in 2014, leading team members of each of the group’s budding concepts with his talent and expertise. A Seattle, Washington native, Davies first fell in love with food while working in the restaurant world during his youth, eventually diving into his culinary career with experiences at Seattle-based The Metropolitan Grill, 22 Doors, and The Ruins Supper Club.Earnestly dedicated to utilizing seasonal herbs, vegetables, and fruits harvested from Homestead on the Roof’s 3,500 square-foot organic rooftop garden throughout the restaurant’s menu, Davies curates’ new American cuisine embedded with fresh, sustainable flavors.Committed to providing diners of all of The Fifty/50 Restaurant Group’s restaurant and bar concepts with fare enhanced with ingredients attained by local farmers and purveyors, Davies welcomes guests with menus of the highest quality. Come get a taste of Chef Davies' cooking at his chef demonstration on Wednesday, October 12 at 10:30am.
What is your favorite Green City Market product?
My favorite green city product is Leaning Shed Farm Tomatoes
What is your favorite thing to do in Chicago (other than shop at Green City Market, of course)?
I love being able to spend time with my dog at the lake and parks around the city
What is in your fridge right now?
Favorite thing in my fridge is Big Bob Gibsons BBQ Sauce
What is one tip you have for home cooks shopping at Green City Market?
Challenge yourself to cook with unfamiliar ingredients
What is the one food your couldn't live without?
Probably potatoes, they are so versatile and delicious
- Urban Farmer Round-up
- Tuesday, March 13, 2018
- Meet the Women of Green City Market
- Thursday, March 8, 2018
- Come to the Table Dinner: Heal Wrap Up
- Wednesday, February 28, 2018
- Food for Thought: You're Invited to My Dinner Table
- Thursday, February 22, 2018
- Interview with Abby Schilling of Mick Klug Farms by Lisa Kalabokis
- Thursday, February 8, 2018
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