A longtime veteran of Northern California’s culinary scene, Chef Todd Davies brings the ideal blend of experience and enthusiasm to create Hilltop 1892’s seasonal menus.  His passion for Northern California’s food and wine environment and his exceptional culinary talents, which were honed in the kitchens of some of America’s most renowned chefs, will inspire Davies to create dishes that showcase regional flavors.

A native of Boise, Idaho, Davies graduated from the renowned Culinary Institute of America in Hyde Park.  He joined Charlie Palmer and David Burke for his first job at The River Café in New York before moving to La Truffe in Philadelphia.  He came west in 1993 as Executive Chef for the Flying Saucer in San Francisco.  After this, he joined Jeremiah Tower to open two restaurants, Stars Palo Alto and J.T.s in San Francisco.

In 1996 Davies became Partner/Executive Chef at Bradley Ogden’s Lark Creek Inn, where he was named by the San Francisco Examiner as one of the “Bay Area’s Top Ten Up-and-Coming Chefs.”  He moved back to the East Coast for an opportunity to work as Executive Chef at the White Elephant Hotel in Nantucket.

His entrepreneurial spirit drew him west again; where he helped to open Bertrand at Mister A’s in San Diego.  This venture earned accolades from San Diego Magazine and the California Restaurant Association as “Best New Restaurant in 2000.”  Davies moved to Northern California in 1991 to take the helm as Executive Chef at mc2, followed by a stint at Corks at the Russian River Vineyards.

Todd lives in Novato with his wife, a San Rafael school teacher and their daughter.

“I am thrilled to be back in Marin County, where I love the people and the culture and the diversity. My passion for everything culinary is inspired by being in what I consider one of the greatest food and wine environments in the world. The exceptional quality of products from the surrounding area is a chef’s dream.” – Todd Davies