Chef Squire Davidson (aka Shosan Tenzo) started his culinary journey in the late 1980s at the best school and restaurants San Francisco had to offer. After 5 years in the bay area, Chef Squire wanted to develop both personally and professionally, so he took a position in the kitchen at the Esalen Institute. It was there that he learned the importance of fresh, heathful ingredients and the value of promoting more traditional and plant forward cuisine. After gaining this life altering experience in Big Sur, Chef Squire wanted to expand his horizons, so he started traveling and working in restaurants from Vail to New Orleans to Boston before settling down in Denver, Colorado where he was a Culinary Instructor at the prestigious Johnson and Wales University.
For over 40 years, Chef Squire has worked as a professional chef, butcher, baker, tenzo, educator, and writer all across the country and the entirety of the hospitality industry. A practicing Buddhist for over three and a half decades, Chef Squire believes that everyone has the power to change the world and that the most impactful way to do that is through the food we choose to make, eat, and share with others. Through that offering, his hope is to inspire everyone to be healthier in body and mind, learn to love the simplicity of clean, natural ingredients, and who knows maybe learn something about themselves in the process.
Itadakimasu!