The FATT Kitchen

05/06/2026

Its OFFICIAL!!! From humble beginnings to building legacy.

Today wasn’t just about a trailer.
It was about every long shift, every setback, every lesson, every sacrifice, and every moment that prepared me for this opportunity.

As a combat veteran, father, professional chef, and owner of The FATT Kitchen, this moment means more than business. This is infrastructure. This is ownership. This is freedom being built one step at a time.

Seeing my daughter inside this trailer reminded me exactly why I refuse to quit.

The vision is no longer just in my head.
Now it has wheels.

The FATT Kitchen
Fre$h. Intentional. Elevated.

05/02/2026

Curry Butter Broiled Lobster
black garlic risotto • crispy Brussels • fried turkey pepperoni • balsamic glaze • crispy garlic salad

Built this dish around contrast and balance.
Rich curry butter finish over broiled lobster, earthy black garlic folded into creamy risotto, then finished with crispy Brussels for texture and fried turkey pepperoni for smoky depth. The balsamic glaze ties everything together with a touch of sweetness and acidity.

Fre$h. Intentional. Elevated.

The FATT Kitchen

04/05/2026

NY Strip with Lobster–Shrimp Mousseline Ravioli, Asparagus Purée, and Lobster-Parmesan Ragù

I started with a warm kale salad layered with roasted turnips and parsnips, parmesan, garlic croutons, sesame, and a touch of balsamic to wake up the palate.

Then it got real,,, I hand-rolled ravioli filled with lobster and shrimp mousseline, finished in a lobster reduction and parmesan cream where the seafood is folded into the sauce like a shellfish ragù.

And because wanted NY strip, I grilled and sliced at medium to bring the whole plate home.

This dish is all about technique and flavor.
A little surf, a little turf, and a lot of love in the kitchen tonight.

Fre$h. Intentional. Elevated.

— Chef Khary Davis
The FATT Kitchen

03/29/2026

03/19/2026

Today’s staff meal.

Chicken Marsala served over black bean–cilantro risotto, crispy Brussels sprouts with Parmesan and balsamic, and optional crispy prosciutto on the side. Finished the meal family-style with a marble cheesecake–white wine peach cobbler and cucumber, lemon, and mint water.

Feeding the team matters. Kitchens run on long hours, pressure, and precision, but taking the time to cook something intentional for the people beside you keeps the culture strong.

Fre$h. Intentional. Elevated.