Egypt Davis

Meet the 40 Under 40 Class of 2025: Egypt Davis

Executive Banquet Chef Egypt Davis is known at The Country Club at Mirasol for his clear understanding of the needs of club members. His global approach to flavors, combined with his mastery of classic club fare, makes him a dynamic force in the industry. Davis recently came in third place on the latest season of Hell’s Kitchen, hosted by Gordon Ramsay, an experience which Davis cites as his biggest challenge in his career to date. Davis credits his career in club culinary to first mentor and teacher Edward Leonard, CMC. who demonstrated the creative freedom and the drive that consistently comes with being a club chef.

Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?

Egypt Davis (ED): Being recognized as C+RC's 40 Under 40 validates and confirms the hard work, hours, dedication, and love that I have been developing for the majority of my life, as well as memorialize all the cooks and chefs I have trained under who have allowed me to grow and become the innovative leader I am today.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?

ED: This industry can make any dream come true. How bad do you want it? If you dedicate your life to the craft, the craft will give you knowledge and success back.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?

ED: The biggest challenge of my career was having to best 17 Executive Chefs from around the country in Chef Gordon Ramsey's reality cooking competition Hell's Kitchen: Head Chefs Only. Facing this challenge has made me change and reshape my communication and understanding of the modern day triggers among the new generation of chefs joining the industry.

C+RC: What are your future goals and your plan to achieve them?

ED: As of now, my future goals are to use my platform to further the reach of my private chef luxury dining service, The Bizzy Chef, as well as to become known around the world for my unique cooking style via TV, charity events, and food shows. Using my connection to several high-end country clubs in Florida and my Hell's Kitchen platform around the world, I aim to keep pushing my name and face into the public spotlight. The world will know my food.

C+RC: What inspired your career in the club and resort sector?

ED: My inspiration for joining the club and resort circuit comes from my first mentor and teacher Master Chef Edward Leonard. He showed me the creative freedom and the drive that consistently comes with being a club/resort chef—always having, needing, and wanting to be better than the day before, to keep the membership and myself highly engaged in all things food.