About Chef

About Chef

Davis Hood
Executive Chef     

Executive Chef Davis Hood grew up on one of the barrier islands off of Charleston, South Carolina and began his culinary career at 13 years old. He was a dishwasher at a local seafood restaurant in Charleston and quickly moved up the ranks to line cook by the age of 14. Drawn by the excitement of working in a fast paced environment, while  having the opportunity to learn about local ingredients and flavors, Chef Davis was set on his culinary path.  Not to mention getting to play with knives and fire on a daily basis.

After the seafood restaurant, Chef Davis went on to be a line cook at Red Drum Gastro Pub in Charleston where he learned proper culinary methods from Chef Patrick Johnson. Chef Davis is a 2012 graduate of The Culinary Institute of America in Hyde Park, New York. Upon graduation, Chef Davis moved west to Aspen, Colorado where he received a position at the prestigious Five Diamond 5 Star Resort, The Little Nell. There he had the privilege of working under multiple Michelin star talented chefs as well as work in every culinary outlet at the property. 

Prior to coming to Pineapple Grill, Chef Davis was the sous chef at the five star, Montage Kapalua Bay at their award-winning restaurant, Cane and Canoe.  During his tenure at Cane and Canoe, the restaurant received a 4- star rating from Forbes, “Best New Restaurant” on Maui, as “Most Inventive Menu” and “Best Hawaiian Regional Cuisine.”

In his free time, Chef Davis likes to play soccer, surf and enjoy life in the Aloha State with his dog, Lena.