Jill Davie

Jill Davie
Josie, Santa Monica, CA

A graduate of the Culinary Institute of America in Hyde Park, New York, and the University of California at Santa Cruz, Chef Jill Davie has won numerous accolades from the press, her schools, and everyone who has had the pleasure of experiencing her food. Named a Top Ten Student of the Year at the CIA and presented with the Food and Wine Baby Chef award by Julia Child just out of school in 1996, Chef Davie was already rapidly on her way to a stellar career.

While at the CIA, Chef Davie did her externship at LuLu in San Francisco, working with Jody Denton and Reed Hearon and, within a year of graduating, she had secured a position as Chef de Cuisine for Hans Röckenwagner at his eponymous restaurant on Main Street in Santa Monica. During her time at Röckenwagner, Chef Davie traveled to Munich, Germany where she was afforded the opportunity to cook for the renowned chef Paul Bocuse and was featured in the German periodical Freundin. After two years, she went on to lead the kitchen team at Hans’ new restaurant venture, Röck.  In the three years that she worked for Hans Röckenwagner, Chef Davie and her work were featured in such publications as Art Culinaire, Food Arts, and Gourmet. Before moving on to her current position, Chef Davie traveled to Chicago to work as a visiting chef at Tru, Blackbird, and Charlie Trotter’s.

Since its inception in 2001, Chef Davie has worked side by side with Chef Josie Le Balch at her award-winning restaurant Josie in Santa Monica, California. From the start, the pairing of Chef Davie’s culinary style, her passionate devotion to local farmer’s markets and Josie Le Balch’s rustic approach has lofted their restaurant to the forefront of the fine dining scene in Los Angeles. In 2003, Chef Davie became Chef de Cuisine at Josie. The two have been featured in numerous articles, including The Best of The Best 2002 by S. Irene Virbila, rated a Top 10 Restaurant by Patric Kuh of Los Angeles Magazine, USA Today’s Top New Restaurant Picks and as one of the Best New Restaurants, 2001 by Esquire critic John Mariani. These accolades, along with others from within the Southern California community, have made it possible for Chef Davie to be on Recipe T.V., and Food Network’s “Ultimate Restaurants.” Jill has also starred on three other Food Network programs, “Date Plate,” “Party Starters,” and “The Next Iron Chef.” She currently has a show on the Fine Living Channel called “Shopping with Chefs.”

In January of 2005, just as Josie Restaurant was featured on the cover of Los Angeles Magazine as one of the 25 Best Restaurants in LA, Jill was tapped by Sunkist to be their official spokesperson. As the “Sunkist Lemon Lady,” Jill traveled the continent, being featured on numerous radio shows, print articles, and even a whirlwind series of television appearances throughout Canada. Jill also brought home the $10,000 grand prize on the Food Network’s Hot Chefs: South Beach competition which aired this past August.

Jill’s passion for food and wine is boundless. Drawing inspiration from her classic French training and her California upbringing, her creativity shines through her every dish. Her positive and cheerful approach to running a successful kitchen has gained her respect and admiration among fellow chefs and patrons alike.