Chef Carlos Davidsons deep appreciation for continental cuisine was developed at a young age growing up in adrid Spain where he was exposed to a variety of foods that would fuel his life long passion for cooking. He began his culinary career at the age of 16 working in the shuck room at the well known beachfront restaurant "Snack Jacks" in Flagler beach. At age 18 Carlos moved to Tallahassee and trained under acclaimed chef Rick Rothwell at the prestigious University Center Alumni Club, working and studying the nuances of both French and Classic American cuisine.
After 4 years under Chef Rothwells tutelage, Carlos spent time traveling the country, eventually landing in New Orleans, where he came to master Creole Cuisine which is now his trademark.
After returning to Florida and settling down in St. Augustine, Chef Davidson earned an opportunity to work with another renowned chef, Ed Hill, a Bobby Flay protégé, who has trained some of the best and brightest in North Florida.
In 2012 Chef Davidson became the executive chef at South Beach Grill where his creativity and innate understanding of fresh seafood are helping to guide South Beach Grill into the future.