Reuben Davis
At the young age of 29 years old, Reuben Davis has worked alongside some of the most celebrated and accolated chefs in the world. His eye for detail and commitment to his craft really sets him above the rest.
Reuben began his career in the United Kingdom, working under Jason Atherton at Maze in London (1 Michelin Star), for 3 years before moving over to assist Atherton open Pollen Street Social, which was also awarded 1 Michelin star within 5 months of opening.
In 2012 Reuben decided to pursue his career further and moved to Nottingham to take on a position under 2 Michelin Star chef Sat Bains. He quickly proved his skills, earning himself a sous chef position where he developed new dishes together with Bains.
In October 2015, after working with Sat Bains for two and a half years, Reuben was eager take on new challenges and horizons and decided to pursue further opportunities abroad in Australia.
He secured a position with two hat chef George Calombaris at The Press Club. For the most part of 2016, Reuben travelled extensively alongside George as his development chef and secured The Press Club two hat status in 2017 The Age Good Food Guide awards.
Reuben Davis, Executive Chef at George Calombaris’ The Press Club, who will serve up tips and tricks from the kitchen of one of Melbourne’s most-loved restaurants. The purpose built creative and development kitchen on Flinders Street. He regularly hosts private groups and masterclass for small intimate guests showcasing his skills and allowing guests to enjoy his plated creations.
