Today we’d like to introduce you to LaMara Davidson.
LaMara, we appreciate you taking the time to share your story with us today. Where does your story begin?
I’m a Le Cordon Bleu-trained chef that is a daughter of an African American serviceman and a Korean mother and grew up eating Southern cooking and Korean food. Inspired by both, I sometimes describe what I do when asked is a unique blend that I call “Seoul food.” For the majority of my career, I continued exclusively for the Marriott Corporation, working at prestigious properties including The Ritz Carlton Atlanta, JW Marriott Austin and Gaylord Texan Resort. During my time as an executive chef at the Gaylord Texan, I was selected as one of twelve chefs internationally to be featured in Marriott International’s Diary of the Craft Artisan video series, an initiative highlighting Marriott’s food and beverage talent across the globe. Soon after, I joined the corporate team that travels the U.S. as part of an International team that supports all brands under their umbrella.
In 2020, I founded Cornbread and Kimchi, a line of products that include flour blends and seasonings that combine my love for Asian flavors and Southern home-style favorites for quick and easy use for the home chef. It’s a true love letter to my heritage and upbringing, complete with merchandise swag. It was a way for me to continue to do what I love and continue to be in service. In the spring of 2021, I was invited to open a pop-up of Cornbread and Kimchi at the Ritz Carlton in Naples, Florida. I was able to take over one of the restaurants that went dark due to the pandemic. It was truly the best 5 weeks I could have asked for as an entrepreneur starting my own business. It really showed me what I already knew was true. I don’t care where you come from, we all love good food. It was awesome to offer everything from collard greens to kimchi and watch all the guests enjoy what I had created for that space.
In early 2022, I joined CookUnity; the first-ever chef collective where I share my menu of inspired dishes for meal deliveries shipped in Atlanta and surrounding areas throughout the South. Soon to be nationwide. Today, my involvement in the industry moves beyond the line with annual appearances at Charleston Wine + Food, print and online features in People Magazine, Food Network Magazine, Apartment Therapy, Food & Wine, Forbes.com, HuffPost, Saveur and Essence to name a few.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Definitely have had some major bumps over the years but am finding to trust myself more and go with the flow. Most recently, I’ve had to be more discerning when it comes to who I actually collaborate with as I’m building my brand. I decided not to work with someone with whom I’ve been considering for several months now. Trust your instincts.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I consider myself a Creative and I’m known as a Chef. I can cook just about anything because of my love for international cuisine and food quite honestly.
I’m most proud of me taking the risk and betting it all on myself these past couple of years.
I think what may set me apart is not only my mixed Korean and Black heritage, but I also have over 20 years of cooking experience from catering celebrity clientele to luxury resorts across the country that do both fine dining and high-volume business.
Where do you see things going in the next 5-10 years?
I think food and beverage will definitely shift. We are already seeing it. More people are dining in. whether they are cooking at home or ordering some sort of prepared meal. It’s more affordable and often times healthier.
Contact Info:
- Website: www.lamaradavidson.com
- Instagram: @cheflamara
- Other: @cornbreadnkimchi IG
Image Credits
Carla Taylor
