Chef Michael Davis spent twenty years working his way through some of NYC’s most famed restaurants, including Tribeca’s Bouley. The shop’s name comes from David Bouley’s nickname for Michael, who experimented with multiple hair colors during his tenure working for Chef Bouley. “What’s up, boy blue?” was Bouley’s daily greeting to Michael. Boy Blue Coffee & Goods is the culmination of Chef Michael’s experiences and brings forth his food philosophies, skills, and interests.
The Team
Chef Michael Davis
Michael’s New York City career began at Lespinasse, and continued on to Daniel and Bouley. His time in New York culminated in running the kitchen at Del Posto when they received 4 stars in the New York Times.
Since then, he spent time leading the kitchen at Michael Mina in San Francisco, consulting domestically and abroad, and riding his bicycle cross country from California to New York City. Over the past few years, he worked as a private chef on Martha’s Vineyard, and as a consultant in NYC for Pasta Flyer and for Jim Lahey at Sullivan Street Bakery.
Camila Nevin
Camila has spent the majority of her career in the hospitality industry, having worked for international hotel chains in both Miami and New York City.
She brings with her a depth and breadth of marketing and branding insight, with a focus on digital and social channels. Her integrated marketing approach will focus on awareness, influencer outreach, and engagement.