We were lucky to catch up with Tai Davis recently and have shared our conversation below.
Tai, thanks for taking the time to share your stories with us today Let’s start with the story of your mission. What should we know?
Missions can evoke strong emotions; however, my personal mission is straightforward: to motivate others to achieve their fullest potential through creativity. My guiding principle is, “I create to inspire because I am inspired to create.” This encapsulates my daily observation of countless people who struggle to live their best lives, often hindered by societal expectations, fear, and a lack of relatable role models. I, too, experienced this struggle until I reached a turning point where I recognized the need for change. Remaining in unfulfilling roles can diminish one’s identity, creativity, and zest for life, as I learned firsthand after dedicating myself to a demanding career that often leads to destructive habits.
After encountering a thought-provoking quote by Picasso, stating, “Art washes away from the soul the dust of everyday life,” I resolved to recalibrate my life by leaving my job and embracing a more heartfelt path. Transitioning into a creative entrepreneurship awakened my passion for life, cuisine, and artistic expression, enabling me to regain my self-confidence and purpose. This transformation has allowed me to pursue my myriad interests while establishing a flourishing artistic platform, performing music with Blck Bird Strings and various local orchestras, and engaging as a culinary artist and food stylist nationwide. Through my career and mission, I endeavor to show others that constraints are mere illusions, that pursuing one’s passions can lead to a fulfilling and sustainable life, and to emphasize the vital importance of individual creative expression in today’s world. A society lacking in artistic expression would be stripped of its vibrancy and the critical narratives that provide insight into our present-day realities.
Tai, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?
Tyler “Tai” Davis stands out as one of the most promising talents emerging from Saint Louis. His creative and distinctive approaches within the spheres of food, art, and music have garnered him recognition from both the media and the public. Originally from Mt. Vernon, IL, Davis spent a significant portion of his early life in Milwaukee, WI, before returning to his hometown at the age of 12. During his school years, he was introduced to the cello by his uncle, who served as the orchestral director at several institutions. This experience ignited Davis’ passion for music and the arts. He subsequently began taking private lessons with the esteemed Glenda Piek, and four years later, he received a music scholarship to Southern Illinois University – Edwardsville, where he pursued a degree in Music Performance. After completing his studies, Davis relocated to Saint Louis, MO, where he chose to step away from music temporarily to explore other interests, particularly in the culinary field.
While living in St. Louis, Davis developed a keen interest in culinary arts, inspired by the shows “Chopped” and “Top Chef.” He began applying for various culinary roles, immersing himself in literature on cooking, and researching the world’s top chefs to clarify his culinary aspirations. Shortly thereafter, he secured a position at a contemporary Italian restaurant named The Crossing, which confirmed his desire to pursue this path. Through hard work and commitment, the self-taught chef had the opportunity to work and stage at some of the finest restaurants in Saint Louis, including Niche, The Libertine, The Demun Oyster Bar, and Element. Within five years in the culinary field, Davis achieved his first Executive Chef role, followed by two additional Executive Chef positions shortly thereafter.
After a decade dedicated to the culinary arts as a savory chef, Davis, driven by an insatiable quest for knowledge, transitioned into the realm of pastry, assuming the role of Executive Pastry Chef at Element Restaurant in 2018. During his time at Element, he earned a spot on Saint Louis’ “Ones to Watch” list and was honored with the title of “Best Pastry Chef-Saint Louis” by Feast Magazine in the same year. Following his tenure at Element, Davis joined The Chocolate Pig Restaurant, where his expertise and innovative approach to molecular gastronomy garnered significant acclaim. It was in this environment that he fully embraced his creative persona, likening himself to a modern-day “Black Willy Wonka,” allowing his avant-garde desserts to gain recognition both locally and nationally. Recently, Davis has had the opportunity to further exhibit his pastry talents on various platforms, including the Halloween Baking Championship, Thanksgiving Pie Fight , Germany’s Galileo Network, Disney+’s Foodtastic and recently Food Network’s Chopped where Chef Davis was the standout winner. His culinary achievements have been highlighted in over 40 publications.
In 2020, Davis made the decision to leave the restaurant industry to pursue a greater purpose: to inspire others. With a deep appreciation for the arts, he recognized that he had more to contribute and create, seeking to live multiple lives within his lifetime. He soon realized that concentrating on a single passion was insufficient; he aspired to integrate all of his interests into a cohesive career, leading to his rebranding. Now, unbound by limitations, Davis explores contemporary art through themes such as trauma, food, meditation, and sound. In his inaugural year as an emerging artist, he was fortunate to receive numerous commissions, host an exhibition focused on the humble egg at The Cedarhurst Museum of Art, and be featured as an artist at The Angad Arts Hotel. His musical endeavors include regular performances with various orchestras, theaters, and vibrational sound practitioners in the Saint Louis Metro Area. Culinarily, he has also shifted his culinary focus predominantly towards restaurant consulting, opening Lineage restaurant (coming summer 2025), teaching, food styling, and creating bespoke desserts.
Any advice for managing a team?
To lead a team successfully and maintain high morale, it’s essential to adopt a comprehensive strategy that utilizes a more holistic approach and emphasizes transparent communication, appreciation, and the cultivation of a positive, supportive workplace. Additionally, establishing clear pathways for growth, promoting a healthy work-life balance, and providing meaningful team-building experiences are crucial for sustaining a thriving work environment.
Are there any books, videos, essays or other resources that have significantly impacted your management and entrepreneurial thinking and philosophy?
One of the most impactful and beneficial books I have encountered is The Four Agreements. This work serves as a transformative manual for achieving personal freedom and happiness. Its straightforwardness combined with deep insights renders it essential for anyone in pursuit of inner tranquility and clarity. The four tenets—being impeccable with one’s word, refraining from taking things personally, steering clear of assumptions, and consistently striving to do one’s best—provide a practical and empowering framework for living. This book is invaluable for those seeking a renewed understanding of integrity and self-acceptance.
While the concepts may not be entirely novel, they act as a beautifully articulated reminder of fundamental life principles. The author’s method of presenting these enduring lessons is both powerful and graceful, making it an invigorating read for anyone wishing to reconnect with the core values of peace and personal liberation.
Contact Info:
- Website: https://Www.tai-Davis.com
- Instagram: iofthetyler
- Facebook: https://www.facebook.com/TJDevolution
- Twitter: iofthetyler
- Soundcloud: https://Www.soundcloud.com/taidavismusic
- Other: Blck Bird Strings- @blckbirdstrings
Lineage restaurant- www.lineagestl.com
Tai Davis, Fine Art – @taidavisart
Image Credits
RJ Hartbeck (Small Circle, Savory Food Photo and Duo Shot with business partner)
Virginia Harold (String Quartet Photo)
The remaining photos are done by myself