Clint Davies, Chef

Fish Story Seafood Restaurant, Napa

Chef Davies is the newest addition to the management team of Fish Story, transferring from his position as Sous Chef at Michelin-starred One Market Restaurant. We eagerly await the evolution of the Fish Story menu to reflect Chef Davies’ global perspective and experience cooking at top restaurants around the world.

“We are pleased to promote Clint and look forward to his take on Fish Story’s seasonal and sustainable seafood menu,” said Adrian Hoffman, Vice President and Culinary Director of Lark Creek Restaurant Group. “I’ve seen him grow as a chef over the past five years, and with his experience, both in our restaurants and internationally, he brings a unique point-of-view to the restaurant.”

Davies grew up in Tauranga, New Zealand, where his love of the abundant seafood of the region attracted him to a culinary career, beginning with working under famed Australian Chef Luke Mangan at White Restaurant. He was inspired by Mangan to travel throughout Europe, staging at restaurants along the way. He later worked with Chef Daniel Humm at Campton Place Hotel in San Francisco and again worked with Mangan at Salt Restaurant in Tokyo, Japan. Davies returned to the United States to Sous Chef at One Market Restaurant under celebrated Chef Mark Dommen, followed by heading the kitchen at The Tavern at Lark Creek as Co-Chef with Aaron Wright. In each of Davies’ previous positions he honed his skills at restaurants where fresh seafood plays a starring role on the menu – knowledge that he will apply to the cuisine at Fish Story as he personalizes the menu by honing in on light, well-balanced and creative dishes.  

“I look forward to joining the team at Fish Story in Napa as Chef and really becoming a part of the community,” said Davies. “I welcome the opportunity to meet locals and visitors alike and introduce them to our menu.”

At Fish Story^®, Chef Davies will utilize Fish Story’s organic garden in the former Copia acreage for herbs and produce. He sources fresh fish and shellfish exclusively following the Monterey Bay Aquarium Seafood Watch program guidelines in addition to meats, poultry and other products from local artisans and producers.

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