Chef Tyler Davis combines technology and creativity as executive pastry chef at the newest dining destination to open in the Cortex District, The Chocolate Pig, 4220 Duncan Ave.
He is completely self-taught, being a true creative. He used this creativity in the past as a classically trained cellist, but his passion for feeding people and making them happy pushed him into the hospitality industry. His creativity is evident in his dessert creations for The Chocolate Pig, where he utilizes technology like liquid nitrogen to make ice creams and frozen fruit garnishes for the plates.
He loves the process of creating new desserts and sees them as “babies [he’s] giving up for adoption.” Davis’ signature desserts include the Chocolate Pig Candy Bar and the Milk and Cereal, twist on a dessert created by Chef Christina Tosi, founder of the Milk Bar, with nitrogen-frozen and caramelized pork rinds serving as the cereal.
His skills are actually on display at The Chocolate Pig, where Davis and the dessert staff have their own show kitchen with bar seats that can be reserved for a first-hand look at the dessert preparation.
The dessert staff is made up of six chefs, led by Tyler. The young chef is self-motivated and always hungering for more knowledge, drawing inspiration and energy from the people he works alongside, including Executive Chef Patrick Russell.
The dessert list at The Chocolate Pig has a wide variety, with a focus on 23 City Block Hospitality Group’s sister company, Bissinger’s chocolate. They also mix boozy milkshakes (available sans alcohol as well).
Davis has been cooking for about eight years, starting out on the savory side of the kitchen. After landing a gig at The Crossing, he worked in numerous other kitchen positions. His resume includes a number of popular St. Louis spots – Ernesto’s Wine Bar, where he was the sous chef; Benton Park Café where he was kitchen manager; and the Tavern of Fine Arts, which taught him about the importance of building rapport with customers.
Davis gained national attention when he appeared on the Food Network’s third season of “Halloween Baking Championship” and was nominated for Feast Magazine’s Top Pastry Chef of the Year. He started working on the sweeter side of the kitchen as pastry chef about two years ago at Element Restaurant.
The Chocolate Pig is now open in the Cortex Innovation District, in the building known as 4220 at 4220 Duncan Ave. Make reservations by calling 314-272-3230 or visiting https://www.thechocolatepig.com.
