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Welcome to “A Night Out in Davis”, DavisLifeMagazine’s very own restaurant review. Each month we will bring you a unique and refreshing glance into a different local eatery, spanning from our elegant hotspots to the more secluded secrets of Davis. Before going into too much detail, the people that will be assisting in bringing this insight to you, our readers, should be introduced.
First, our lovely editor and publisher, the founder of the magazine and a frequent patron of many of our Davis restaurants is Cary Arnold. Cary brings with her five years in the restaurant industry, working for the Fat Family of Sacramento. Her experience spans the entire spectrum of the front of the house, from hostess all the way up to general manager, giving Cary a rigorous and first-hand knowledge into the many facets of the restaurant experience.
Her husband, Jon Sanchez, whom she met while working at California Fats, is the second member of our team. Jon hails from the back of the house, where he made a 16 year career before turning to real estate with his wife. He has held various positions on the line, from sous chef at California Fats to three years as Executive Chef at Tower Café, allowing him a distinct insight into the effort and dynamics that are involved in creating a product night in and night out in a restaurant setting.
First, our lovely editor and publisher, the founder of the magazine and a frequent patron of many of our Davis restaurants is Cary Arnold. Cary brings with her five years in the restaurant industry, working for the Fat Family of Sacramento. Her experience spans the entire spectrum of the front of the house, from hostess all the way up to general manager, giving Cary a rigorous and first-hand knowledge into the many facets of the restaurant experience.
Her husband, Jon Sanchez, whom she met while working at California Fats, is the second member of our team. Jon hails from the back of the house, where he made a 16 year career before turning to real estate with his wife. He has held various positions on the line, from sous chef at California Fats to three years as Executive Chef at Tower Café, allowing him a distinct insight into the effort and dynamics that are involved in creating a product night in and night out in a restaurant setting.