Soa Davies has nearly two decades of cooking experience, with roots at some of the country's most respected restaurants. She began her culinary training under David Walford at Splendido in Beaver Creek, Colorado, then moved to New York to take a position at Le Bernardin. There she became the Director of Operations, Culinary Producer and Head of Research & Development under chef owner Eric Ripert. During her time at Le Bernardin, Soa managed the development and production of Ripert's cookbook, On the Line as well as his Emmy award-winning telivison show, Avec Eric, and it's companion cookbook. Soa currently runs Salt Hospitality, a culinary consultancy that counts HBO, The Standard Hotel and Bon Apetit magazine among its clients.