CHEF HOLLEY,

EXECUTIVE CHEF

Chef Mark Holley does not enter a room shyly, nor when talking about his passion for food, hospitality, and Davis St. at Hermann Park.

Chef Holley is at the forefront of Davis St. at Hermann Park. Davis St.’s well-curated menu, crafted by Chef Holley, pairs contemporary flavors with classic Southern cuisine, pan Asian staples and Latin flavors. The culinary experience of Davis St. at Hermann Park is nothing short of amazing, rooted in Southern hospitality with a nod to world-class sophistication.

No stranger to Houston’s culinary scene Chef Holley led, his namesake and trademark, Holley’s Seafood Restaurant and Oyster Bar that garnered the attention of Houstonians and visitors alike. His menu celebrated his roots and love for Cajun/Creole fare and earned My Table Magazine Award for Best New Restaurant in 2014. Before the iconic Holley’s Seafood Restaurant and Oyster Bar, Chef Holley was the executive chef of award-winning, upscale seafood restaurant, Pesce.

The young chef began an education in Louisiana and Creole cooking under famed Chef and culinary star, Carl Walker at Brennan’s of Houston. Later, Chef Holley was sent to Brennan’s sister restaurant, the Commander’s Palace in New Orleans to work under the late Jamie Shannon as the garde manger and sous chef. Chef Holley returned to Brennan’s after a two-year stint at Commander’s and was promoted to chef de cuisine.

Davis St. at Hermann Park is a culmination of Chef Holley’s body of work. It is deeply rooted in the South, with sophisticated international flavors, and is an homage to the young man who grew up in Dayton, Ohio and fell in love with food while he helped his mother and stepmother prepare family meals.

Chef Holley’s principle when preparing any meal is “Keep it simple. Cook with your corazón (heart) and make sure it has sazón (flavor).”

KEEP IT SIMPLE. COOK WITH YOUR CORAZÓN (HEART) AND MAKE SURE IT HAS SAZÓN (FLAVOR).