Davis says he'd like to devote his time to other ventures at the moment, including some personal chef work. "I want to play more of a role within the culinary community, rather than being confined to one kitchen all the time," he says, adding that he also wants to work more closely with local growers.
As for the quick turnaround at the crêpes outfit, Davis says he went into the venture with longtime friend and owner Florence Reinhardt intending to help her get the outfit off the ground, but "knowing I had other fires burning."
Reinhardt says she and Davis parted on good terms, and that Davis' longtime sous chef at the Blue Star, Matt Carter, also left amicably recently to go back to school for accounting. Because Davis continued to struggle with a shoulder on the mend, Reinhardt says he actually never did a great deal of cooking, so his departure doesn't leave the kitchen in the lurch. Pastry chef Marcel Chêne remains, and Reinhardt has made a few new hires, including two Myanmar refugees via Lutheran Family Services.
"They are very experienced, hardworking and knowledgeable people, " she says. "I'm excited to introduce international cooking here."
Reinhardt says to expect daily specials within the next few weeks, highlighting Cameroonian food (Cameroon is her native country) and other cuisines not currently available in the Springs.