Chef Clint Davies is the newest addition to the management team of Fish Story. Davies grew up in Tauranga, New Zealand, where his love of the abundant seafood of the region attracted him to a culinary career, beginning with working under famed Australian Chef Luke Mangan at White Restaurant. Davies was inspired by Mangan to explore other cuisines and after White, he spent the next few years working in restaurants in Europe.
San Francisco was the next stop for Davies, first working at the Campton Place Hotel under Chef Daniel Humm. Davies then joined the Lark Creek Restaurant Group in 2005 as a sous chef at One Market Restaurant, enticed by the draw of working with Chef Mark Dommen. He spent three years in the position and was a contributive member of the culinary team when One Market was honored with a Michelin Star. In 2008, Davies worked once more with Chef Mangan, this time in Tokyo, Japan at Salt Restaurant. Davies was at Salt Restaurant for one year, where he learned the complex art of using Japanese ingredients and techniques. Upon returning to the Bay Area in 2009, Davies was asked to join the Lark Creek Restaurant group again as the sous chef at The Tavern at Lark Creek in Larkspur. Within a few months, Davies was promoted to co-chef, along with Aaron Wright.
Prior to joining Fish Story, Davies returned to One Market as sous chef. In each of his positions, Davies has honed his skills at restaurants where fresh seafood plays a starring role on the menu – knowledge he applies to the cuisine at Fish Story every day by honing in on light, well-balanced and creative dishes.