Nathan Davis grew up in a small town just southwest of Nashville, Tennessee, where his love 

for cooking began as a child. Nathan especially enjoyed helping his grandmother in the kitchen 
preparing meals for the family. They had a saying: “If we don’t shoot it, catch it, or grow it, we don’t 
eat it.” This mantra solidifi ed itself in Nathan’s passion for cooking and hospitality, with integrity 
and compassion at the core of preparing and sharing meals with loved ones. 

In 2012, Nathan moved to Destin, and while attending business school, he worked for local 

staples, Captain Dave’s and Boshamps Seafood House. He later met James Beard Award Nominee 
Chef, Andi Bell, and discovered an even deeper love for Gulf seafood. In 2015, Nathan relocated to 
Nashville, the South’s new hot culinary scene, to pursue a further career in the culinary arts. 

Upon arriving, he was on the opening team of nationally acclaimed Jeff Ruby’s Steakhouse before 

directing his talents to the Thompson Hotel and its various internal eateries, including top-tier 
seafood haunt The Marsh House, under the tutelage of James Beard Award Winner Chef John 
Besh. He quickly rose through the ranks until he was overseeing the entire seafood program for the 
hotel and its affi liated restaurants. Two years later, the beaches of Destin called him home yet again, 
and after joining the team at Emeril Lagasse’s Coastal Italian, he was determined to achieve his next 
career milestone, which landed him as the CDC at Award Winning Cuvée Kitchen + Wine Bar. 

36120 Emerald Coast Parkway, Destin

(850) 460-2909

www.CuveeKitchen.com

Dining Guide

cuvée kitchen + wine bar

November 2018   |   31

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