Georgia

Georgia Davies grew up between two worlds of food. Born in Surrey, she moved to a rural village in Normandy, France, at the age of seven, where food took pride of place in daily life. Her childhood memories revolve around the dinner table - buying fresh bread and pastries from the boulangerie, picking fruit and vegetables from the family garden, and helping her mother prepare meals from scratch. Her mother, of Swiss-French and Italian heritage, comes from a line of incredible home cooks, and it was at her side that Georgia first learned the fundamentals of cooking with intention and care.

Those formative years in rural France instilled in Georgia a deep reverence for ingredients, seasonality, and the joy of shared meals - values that would later define her professional identity. After leaving France, her path led her to Rome, where she trained at the Italian Chef Academy in 2021. She went on to work in kitchens across Europe, spending five years in Italian restaurants and absorbing the techniques and philosophy of Italian and Mediterranean cuisine. A period of backpacking through India and Southeast Asia at age 19 expanded her palate further, giving her firsthand experience with the aromatic, layered flavors of those regions.

Georgia's career has taken her through food-driven cultures, sustainable food projects, and teaching cooking classes in London, where she now lives. But her proudest professional achievement lies outside fine dining entirely: becoming head chef of Refettorio Felix, a London community kitchen that serves 150 vulnerable adults a three-course meal made entirely from surplus produce. The project embodies the zero-waste, conscientious philosophy that runs through everything Georgia cooks.

She describes her style as "conscientious, instinctive, humble, and personal - a blend of French and Italian foundations with sustainable and low-waste principles, usually served family style for everyone to get stuck in around the table." Her three essential ingredients are lemons, extra-virgin olive oil, and garlic - the Mediterranean trinity.