The Origin of Catalan Restaurant
Catalan is a Mediterranean themed restaurant with an emphasis on Italian and Spanish cuisine. Launched in 2012 by father and son duo Mark and Drew Davis. Catalan sources its products exclusively from local and sustainable sources whenever possible with the goal of providing its clientele with a farm to table dining experience.
Chef Drew Davis
Born in Los Angeles, Drew knew at a young age that he had a true passion for food, while in high school working at food establishments, he then believed he found his life’s calling, Drew recognized the need to refine his craft at more prominent establishments.
Taking a position in the catering department at Dean & Deluca in Kansas City, Drew then moved on to New World Bistro which was awarded Kansas City’s Best New Restaurant of 1999. Not satisfied with this early achievement Drew worked tirelessly on learning every possible aspect of the restaurant business attending the Culinary Institute of America and working in Florida and the Mid-West.
When the opportunity arose to be part of James Beard award winning Chefs Michael Smith and Debbie Gold’s Kansas City venture 40 Sardines, Drew climbed on board and helped them open in 2001 to instant success.
Moving to Miami in 2002, Drew further trained under Top Chef and James Beard award winners, Jonathan Eisman of Pacific Time and Chef Mark Militello ofMark South Beach. During this time in Florida, he also apprenticed at Nobu at the Shore Club.
For the past 8 years Drew worked his way to become the Executive Sous-Chef at the prominent East Hampton New York powerhouse restaurant Nick and Toni’sfor Celebrity Chef Joseph Realmuto. While in the Hamptons he annually participated in the Great Chef’s Dinner, a Foundation for Jeff’s Kitchen working alongside Jonathan Waxman, Eric Ripert and Alfred Portale. He has also worked as a private Chef for several prominent celebrities in the entertainment industry, finally settling here in the beautiful Coachella Valley with the opening of “CATALAN” in Rancho Mirage.