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While stationed in France he took several courses at the Cordon Bleu academy, and developed a familiarity with the cuisines of Germany and Spain while stationed there.
“I cooked for the Commander-inChief of the Air Force in Europe, and also spent four years with the chief of the military mission in Spain.” Mr. Davis said that experience convinced him that “Spanish chefs...and Spanish food ‘is’ the best cooking in the world.”
Following his retirement from the military in 1972, Mr. Davis spent seven years as food and beverage manager for the Washington Post’s executive dining rooms. He then spent several years catering in the Washington, D.C. area, including the only seated dinner served at Wolf Trap Farm Park-for 400 people. He met the Vigueries through
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