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Jon Davis of Saint Leo in Oxford, Mississippi, was raised by his grandmother in Memphis, Tennessee. Growing up, home-cooked pinto beans and skillet cornbread were delightful after-school snacks that shaped Davis’ understanding that the best dishes come from simple, quality ingredients.
At Saint Leo, Davis showcases that his choice of simple ingredients isn’t an age-old practice, but an application of mindfulness toward the food put on our tables for friends, family, and ourselves.
Beyond Oxford, chef Davis demonstrated his grandmother's cooking traditions at the Mississippi Chefs Jam dinner at the 2022 Atlanta Food & Wine Festival, where he prepared a seemingly humble, yet flavor packed, catfish and okra stew.

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