Chef Guy Davies
Guy Davies hails from South Australia, where he grew up near Adelaide in the Southern Vales, a prominent wine-producing region. In school he studied advertising and graphic design, but a culinary apprenticeship in Sydney at a Mediterranean bistro helped Guy discover his true passion. After college, he traveled, ate and cooked his way around the world in places like London, Amsterdam, New Orleans, San Francisco and China.
Guy moved to Milwaukee in the late 1990s and spent several years making a name for himself in the city’s dining scene, as Head Chef at Hi Hat Lounge, Sous Chef at Sauce and Executive Chef at Trocadero. He moved back to Australia in the mid-2000s, where he worked as Chef de Cuisine at IHG Crown Plaza Adelaide and as Executive Chef at Tin Cat, a contemporary Australian Bistro.
Upon moving to Milwaukee again, Guy joined The Bartolotta Restaurants in June 2012 as Executive Sous Chef at Joey Gerard’s in Mequon and Greendale. In January 2014, Guy moved to The Rumpus Room as Executive Sous Chef. Creating and preparing dishes at Bartolotta’s downtown gastro pub allows Guy to tap into his diverse and extensive culinary background on a daily basis.