A lifelong resident of Beaver, PA, Executive Chef Rick Davison was lured into the culinary world when his passion for this industry and for food was recognized at an early age. Rick went on to study the culinary arts at the Pennsylvania Institute of Culinary Arts in Pittsburgh, where he learned to develop his own unique style and flair. Rick‘s carrier began at the Wooden Angel and continued with at local exclusive restaurants such as The Hyeholde, LeMont, and The Wooden Angel.
Over the years, Rick has worked under influential leaders of the Pittsburgh culinary profession who helped shape his style and depth of knowledge. Rick has been with Jackson’s since it opened in 2005 and continually creates fresh, new menus that are updated seasonally. Rick balances his culinary career with enjoying every spare moment with his wife and two boys.
Rick’s culinary philosophy and passion reflects the growing trend in molecular gastronomy. Working with neighboring farmers to seek out the finest in regional and local organic produce, is the essence of his cuisine. Rick’s preference is to allow the natural flavors of food to express themselves. He believes in staying current and on-trend with the growing and ever changing culinary scene, which is exploding in the Pittsburgh area.
Rick has received numerous awards and accolades for his work while at Jackson’s including most recently the winner of Best Entrée award at the annual Savor Pittsburgh event for his Sous Vide Style Short Ribs.