Most recently, Davies works as Executive Chef at The award winning Grace Bay Club and the exclusive Regent Palms in Turks and Caicos, also London’s award winning The Penthouse Club. Previously he worked in New York, where he was Executive Chef at both Soho House and China Grill at the Philippe Starck designed Hudson Hotel. Davies honed his seafood culinary skills whilst working alongside culinary favorites such as the Roux Brothers, Gordon Ramsey, Anton Mosimann, Rocco di Spirito, Alan Ducasse and Matthew Kenny. Additionally, Chef Davies has worked as both Sous and Executive Chef at China Grill at New York’s Royalton Hotel, Tuscan New York as well as Asia de Cuba at London’s St Martins Lane Hotel, The Dorchester, Mosimanns London and The Savoy Hotel in London. Born in England, Chef Davies has spent many years working in New York City, London and Paris where he developed his own interpretation on Pan Asian, Italian, Modern British, Japanese and French cooking styles.