Today we’d like to introduce you to Chef Mark Davis Jr.
Chef Mark, please share your story with us. How did you get to where you are today?
I grew up in St. Louis, Mo. In not the nicest part of the city but I came from a good family that always taught us to do good. Once I reach my teenage years I started to go another way that wasn’t in line with how I was raised. I began to surround myself with the wrong crowd of people and new I need to change something. I prayed to God that he send me a way out. I was working at a hospital in the dish room when I saw a post that said a position was open in the bakery. So I applied and it was a lady that had been working in the bakery for years and wanted to move up into management but couldn’t until she found a good replacement. I started to learn from her, study on my on to prepare myself to get that position. Around this time God sent me a Queen, who now is my wife. She was in college at the time and I use to take her to the library to study, she told me one day, while I’m studying why don’t you look for some books you like. I started to study books on baking. My wife was so encouraging and I wanted to make sure that I as I knew she would. After a few months of studying on my own, I decided to go to culinary school to further my knowledge because trying to teach myself everything was going to take forever, even though I was learning.
I got the job in the bakery and mastered the Art of Baking and was starting to move up quickly, I move on to another position at the hospital and started working on the hotline but soon realize that I wasn’t working to my potential. I eventually left to get a job at Harrahs Casino, which I learn so much as they had about eight different restaurants all in on place and I wanted to learn it all. I started to move up the letter quick and excel. I worked a few other places as well such as Ruth Chris Steak House, where I learn even more. I was just about to graduate from culinary school, had gotten married and had a daughter on the way when my wife said do you want to move to Atlanta? Looking for something different and remembering that I prayed for a change, I agreed.
Once we got to Atlanta, I got a job at Ruth’s Chris Steak House Atlanta and was doing well, but I start to see opportunities that I had never every witness before. My wife was very encouraging and push me to start my own business as she had already started hers. I started Canvas Personal Chef Services in 2009, I did private dinner parties, small events, and meal prep. It was hard because I still had a job but I keep going and the people were enjoying the food creations. Seeing the potential that we had, I knew in order to grow the company I needed help, so I got my wife on board and she closed her company to join me on the journey. We weren’t making enough money yet so I continued to work and took a second job to help carry the company, while my wife held the phone lines and marketing down and when I got off work I would come back and stay up all night to work on order for my company. We did this right from our house until things started to pick up and we made enough money and had enough clients to open up our first commercial kitchen in 2011 and move more in-depth in full-service catering. We rebranded and Portrait on a Plate Catering was born. We continue to grow the brand, when I wasn’t at my job, I would put on a suit and go past out menus and sample to businesses in the neighborhood. We eventually grew enough that I was able to quit my job and go full time. My wife wasn’t as happy, but she trusted me. LOL When I made the decision to leave my job that’s when all the work and marketing we had done and all the days we had went pasting out menus and samples started to pay off.
Business started to boom and now I was more available to Execute on the orders that were coming in. Before I would have to turn order down because I had to go to work. Portrait on a Plate Catering was starting to boom. In 2014 we create another concept called “Cook and Sip” were we invited people to our commercial kitchen, where they could have a good time, meet new people and learn some new techniques in the kitchen. There were others already doing cooking classes but they weren’t as social as ours. We wanted to make cooking fun and not make it feel like work and it worked. We continued to grow the company and provide opportunities to other inspiring chefs to join us and use our platform to get the experience and learn the business.
While Portrait on a Plate was doing great, it wasn’t enough for me. I had always wanted a restaurant, so when we weren’t doing catering orders or Cook and Sip classes. I started to open up to the public and sell BBQ plates. I called it Portrait on a Plate Bistro. Things started to take off fast, in 2018 we decided to expand and separate the restaurant from the catering and opened a second location “Atl Fusion BBQ” a take out BBQ cafe.
At Atl Fusion BBQ we combine elements of different culinary techniques and cultural cuisines within our Barbecue. Including Carribean Fusion, Japanese, Asian and more. I wanted to stand out and change the way we eat BBQ. I use the phrase “Innovating BBQ” to describe what we do at Atl Fusion BBQ.
I will continue to push us to the limits and grow our culinary empire and other endeavors.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It definitely was a struggle, I had to work two jobs and work the business and make time for a family. Starting out cooking at the house with limited tools and resources was a challenge at times. There were many months when I didn’t know how I was going to pay the bill and still have my fair share of struggles to this day. I remember I use to have to take naps in the car in between jobs, a few times there was no sleep at all. But to accomplish anything great you must be willing to sacrifice. I’ve missed many holidays, birthday and special moments to make this dream come true. When my son was born, I stay there until he came out of the wound and then had to rush to do a catering order just a few hours later. Luckily my wife is very supportive.
Atl Fusion BBQ / Portrait on a Plate Catering – what should we know? What do you guys do best? What sets you apart from the competition?
Portrait on a Plate Catering
Specializing in Corporate and Pharmaceutical Catering, although we are full service and cater to weddings and other social events as well.
Atl Fusion BBQ
We want to stand out with our BBQ and bring something different to the community and create an experience that caters to all people and cuisines. Atl Fusion BBQ also offers catering packages.
What moment in your career do you look back most fondly on?
I think that many don’t make it as far as I have, I’m ten years in as an entrepreneur and we are continuing to grow and I have the opportunity to do this with my wife and leave something behind for our kids to carry on.
Contact Info:
- Address: Atl Fusion BBQ
3801 Austell Rd
Marietta, GA. 30008
Portrait on a Plate Catering
1588 Veterans Memorial Highway
Austell, GA. 30168 - Website: www.PortraitonaPlate.com
- Phone: 404-552-6978 Portrait on a Plate Catering 404-551-3661 Atl Fusion BBQ
- Email: info@portraitonaplate.com, info@atlfusionbbq.com
- Instagram: @chefmarkdavisjr @AtlFusionBBQ @portraitonaplate
- Facebook: Chef Mak Davis Jr
- Other: www.AtlFusionBBQ.com
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