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Chris Davies
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Chris Davies



Chris Davies is an executive chef for The Fifty/50 Restaurant Group and oversees the kitchens at Homestead On The Roof, West Town Bakery, and The Berkshire Room.

Davies joined The Fifty/50 Restaurant Group as chef de cuisine in April 2013 and was promoted to executive chef in January 2014.

At Homestead, Davies has crafted a new American menu rooted in “rustic elegance” where he utilizes seasonal herbs, plants, vegetables, and fruits harvested from Homestead’s 1,000 square-foot organic rooftop garden and other local farms while souring meat, seafood, and poultry from local and sustainable sources.

Under Davies’ watch, Homestead was named a “Top 100 Fit for Foodies Restaurants in America” by OpenTable, named one of the “10 Best New American Restaurants In Chicago” by OpenTable, and has been named one of the best rooftop/outdoor restaurants in Chicago by multiple media outlets including the Chicago Tribune.

Two of Davies’ signature dishes at Homestead include his pappardelle pasta with beef short rib sugo and Egyptian-spiced mussels. One of Davies' current dishes — suckling pig falafel — was named one of the "Five Must Try Chicago Summer Dishes of 2015” by Rabbit Hole magazine.

At West Town Bakery Davies, focuses on an upscale sweet and savory throwback diner menu where his creative daily rotating “Blue Plate Specials” sell out quickly each day.

At The Berkshire Room, Davies delivers upscale Southern-tinged comfort food that pairs with the cocktail lounge's specialty drinks and vast arrays of American whiskeys, bourbons, and ryes. The Berkshire Room has been named one of the best bars in Chicago and America by multiple media outlets.

Prior to joining The Fifty/50 Restaurant Group, Davies was a sous chef under Ryan McCaskey at Michelin-starred Acadia, the chef de cuisine at Blue 13 under Chris Curren, an opening sous chef under Dirk Flanigan at Henri, and was a line cook under John Manion at Branch 27.

Before arriving in Chicago, Davies was a sous chef at Olea in Portland and cut his teeth as a line cook in his native Seattle. Davies also spent several years of his childhood living in Egypt.


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