Chef Davis grew up cooking and eating Cajun food, but was drawn to the classics, French and Italian. Given his Louisiana background, Chef Davis likened his dream to cook the classics as "a blues musician who wants to sing opera."

His food radiates THE comfort and warmth of the food of HIS YOUTH; His incredible gumbo is not the kind you get served in restaurants, but "the kind you WOULD BE served in someone's home." It's that attention to detail that runs through everything that comes out of his kitchen.

HE HAS DEVELOPED AN EXCELLENT AND WELL-DESERVED REPUTATION AS A SEAFOOD CHEF, BUT HIS COOKING IS BOTH LAND AND SEA BASED, SEASONALLY DRIVEN, AND A BLEND OF IDEAS, TECHNIQUES AND CULTURE. IT'S NOT MATHEMATICAL, IT'S EMOTIONAL. 

His raw ingredients are of the highest quality, his focus ALWAYS on the food, HE StrivES for excellence in taste, aesthetics and presentation. Every meal is a memorable experience.

Just as his beloved blues tell a story, so does his cooking. The Skills and style he has honed over decades of doing what he loves has resulted in a culinary treat for all who take a seat at his table.

An avid fly fisherman and three time James Beard finalist for Best Chef Northwest, Executive Chef Davis "fell in love with this bend in the river over 20 years ago" and has been trying to find a way to make the Canyon his home ever since. He is elated to now call both the Canyon and the Canyon River Grill, "home."