Elizabeth Davis

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A bio as shared by Chef Elizabeth Davis


We joke that I was born with a wooden spoon in my hand! I grew up on a farm in north central Iowa where Mom and Dad supported healthy lifestyles with farm-fresh produce as a daily part of the family table. I spent my time hanging onto the apron strings of the women in my family and pulling weeds with the men. Food is the legacy we share.

As a teen, my time spent working in our family bakery café, the Daily Bread Bakery, was important for honing my skill in both pastry and culinary arts. My focaccia bread is still legendary and most recently my cake decorating and sugar artistry won the gold medal in the 2014 Winterfest competition.

During my formal culinary education at Johnson & Wales University in Rhode Island, I was the  single student recognized from a candidate pool of four universities for my outstanding scholastic and culinary achievements. As a result, I was awarded the opportunity to study food and wine in Italy, becoming part of the elite group of food and wine experts know as the Amici di Castello Banfi. This unique opportunity defined my current perspective on the relationship food and wine share at the dinner table and spurred me on to earn internationally recognized certifications in spirits, mixology, and wine. This knowledge combined with my experience working for multiple distilleries is something I share with others in my menus and cooking classes today.

International cuisine fascinates me. My travels have led me to Singapore and Malaysia, where I studied the foods of Southeastern Asia by spending time with locals in markets, farms, and chefs from India, Thailand, and China to name a few. Then to Germany, where I spent time in cities and farms soaking in both modern and traditional German cooking, wines, and agriculture. I’ve traveled to Fiji and dipped into the cuisine of Oceania. My time with Chef Rajesh and in small Fijian villages was filled with traditional seafood dishes, tropical gardens, and modern fusion cuisine. I traveled to Peru to learn about the cuisine of the Andes, Incas, and the Amazon. I work diligently to gather the flavors and culinary techniques of the world and bring them back to my kitchen and your table.

In the 2015 FMI Supermarket Chef Showdown, I was selected to compete as a finalist with chefs from across the nation in a battle for the title of Top US Supermarket Chef and a trip the the Italian Culinary Institute in Calabria. I used the flavors of the East to create my take on a traditional Chines New Year dish called “Yu Sheng”. I won first place in not only my category but was named the grand prize winner and Top US Supermarket chef, beating out previous champs and corporate chefs from places as distant as Hawaii.

Aside from my other winnings, I also took the gold medal in Riverside Culinary Classic Salad category with my Earth and Sunshine creation of fresh golden beet, herbed goat cheese, Manchego crostini, pear garlic dressing and carrot curd.

Today, I have the pleasure of helping you travel to the far corners of the world right and experience award winning food right here in your own Hy-Vee grocery store. From Chef Elizabeth specials in our food court and meat department, to catering menus and specialty chef dinners, and teaching classes or live cooking experiences while you shop, the culinary possibilities are endless. Join me at the Marion Hy-Vee for a unique culinary experience or just to help you pick out the best avocado in the produce aisle.

Tastefully Yours,
Chef Elizabeth Davis


Services Provided:

  • Chef Cooking Tours - Free. Simply call and ask for a Chef Cooking Tour and I’ll show you around the store and teach you how to use some of the delicious foods we sell. 30 minutes in length
  • Chef Cooking Demonstration Experiences - Free, in-store on varying days. Look for our calendar of events on Facebook, in the store or at Hy-Vee.co.
  • Chef Inspired Foods - Sold in-store, prices vary.
  • Cooking Classes - Prices vary from $10 to $40 per class depending on the content.
  • Chef Created Gourmet Catering - Pricing upon request after personal consultation.
  • Personal Chef Services - Pricing upon request after personal consultation.
  • Meal Planing & Personalized Recipe Creation - $40 per hour, 1 hour minimum.
  • Advanced Sugar Artistry Cake Decorating - Pricing upon request after personal consultation.

Event Schedule
2/17/2016
Blue Zones Cooking Class

5:30 PM - 7:00 PM
Join Dietitian Brian for our monthly Blue Zones cooking class at your Marion Hy-Vee. This is a cook-together, eat-together class format. Please sign up and pre-pay by Tuesday, February 16, at our Customer Service department

View all Upcoming Events for this Chef
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