Today we’d like to introduce you to Tai Davis
Hi Tai , please kick things off for us with an introduction to yourself and your story.
Tai Davis, hailed as one of Saint Louis’ emerging talents, has garnered acclaim for his fresh and inventive approaches in the fields of food, art, and music, impressing both critics and the general audience. Originally from Mt. Vernon, IL, Davis spent his youth in Milwaukee, WI, before returning to his hometown at the age of 12. It was during his schooling that he developed a passion for music, particularly the cello, under the mentorship of his uncle, an orchestral director. Guided by maestro Glenda Piek, Davis embarked on a musical journey that eventually led him to a music scholarship at Southern Illinois University -Edwardsville, where he pursued a degree in Music Performance. After college, Davis relocated to Saint Louis, MO, where he temporarily shifted his focus from music to explore the culinary world, inspired by the show “Top Chef” and driven by a desire to hone his skills as a chef. Through perseverance and hard work, Davis worked his way up in the culinary industry, securing positions in esteemed restaurants, while staying in notable restaurants such as Niche and The Libertine, marking the beginning of a promising career in the food industry.
After a decade as a savory chef, Davis transitioned to become the Executive Pastry Chef at Element Restaurant, earning recognition and awards for his innovative desserts. He later moved to The Chocolate Pig Restaurant, where he continued to showcase his culinary skills and embrace his passion for avant-garde desserts, gaining national exposure through appearances on various food shows (Food Network, Germany;’s Galileo TV, and Disney +) and publications.
In 2020, Davis left the restaurant industry to pursue his broader passion for inspiring others through art, merging his interests in trauma, food, meditation, and sound. As an emerging artist, he receives commissions, host his own exhibitions, has been featured at The Angad Arts Hotel, Cedarhurst Art Museum, Soulard Art Gallery, Missouri History Museum, Missouri Arts Council and is a member of the RAW Artist collaborative. He also expanded his musical commitments to co founding The Blck Bird String Ensemble and shifted his culinary focus to consulting, private dinners, teaching, food styling, and hosting a series of elevated “soul food” pop dinners under the moniker “Lineage”.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Negotiating the obstacles has been far from easy. Juggling multiple roles, my main struggle lies in avoiding burnout, nurturing my creativity, and learning to decline when necessary.
I often find myself excelling in challenging situations and unfamiliar territory, but always I strive to seek a balance between tranquility and excitement.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I typically juggle multiple projects simultaneously, including a catering event called Culinary Canvas and a new restaurant concept called Lineage, which hosts elevated dinners in Saint Louis and soon in Chicago. My business partner, Kellen Myers and I have teamed up with several local venues to showcase food and cuisines from the African diaspora tapas style.
In the art world, I will be a featured artist at the RAW Artist collectives’ first show for the year on August 22nd, showcasing my Chakras series and new fine art prints from a Portrait series.
Musically, the Blck Bird String Ensemble has been gaining traction and will be featured at the Hip Hop Orchestra Concert hosted by Morgan Casey on August 10th at the Purser Center, merging hip-hop with live strings.
We’d love to hear about how you think about risk taking?
Whenever someone produces something and presents it to the public, they are exposing themselves to a certain level of risk. This applies to all forms of creation, such as food, art, music, and more.
The key is trusting the process and trusting yourself.
Pricing:
- Dinners for pop ups for Lineage are usually 125-140 per person for multiple courses 6-7
- Hip Hop Orchestra tickets can be purchased via my site www.tai-Davis.com/events
- All other event info is also on my page.
Contact Info:
- Website: https://Www.tai-Davis.com
- Instagram: Iofthetyler
- Facebook: https://www.facebook.com/TJDEvolution
- Twitter: Iofthetyler
- Soundcloud: https://SoundCloud.com/taidavismusic
