Rick's preference is to allow the natural flavors of food to express themselves. Working with neighboring farmers to seek out the finest in regional and local organic produce, is the essence of his cuisine. Rick's culinary philosophy and passion reflects the growing trend in molecular gastronomy. Rick balances his culinary career with enjoying every spare moment with his wife and two boys. Rick has been with Jackson’s since it opened in 2005 and continually creates fresh, new menus that are updated quarterly. Over the years, Rick has worked under influential leaders of the Pittsburgh culinary profession who helped shape his style and depth of knowledge. He continued with his career at local exclusive restaurants such as The Hyeholde, LeMont, and The Wooden Angel. During his studies, Rick was given the opportunity to work at Euro Disney in Paris, France as part of an externship program. 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. 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.
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