Born and raised in the low country of South Carolina, by a family that taught him the basics of making delicious food, Davenport knew his calling was to be a chef. He took his talent to different restaurants about Charleston throughout high school, learning about all aspects of southern cooking from his co-workers. After high school he enrolled in the Culinary Institute of Charleston, and graduated in 2006, and quickly joined the team at the local AAA four diamond restaurant, Six Tables.
In 2010 Davenport was brought on by Sean Brock to help with the launch of Husk as the Executive Sous Chef. Continuing in a leadership role of the Husk kitchen, Davenport helped develop the daily menus, drawing from authentic recipes in antique cookbooks, and focusing on Southern classics, while emphasizing local, indigenous ingredients.
Nathan Davenport, joined Human Element Hospitality, the management team behind the popular Charleston steakhouse, Burwell’s, in 2017 as their corporate chef, and is focusing on opening a new concept serving fresh local seafood, Balao, set to open in early 2018.
After meeting with Human Element Hospitality’s owner, Kenneth Emery, and discovering they both shared a passion for the ocean and travel, Davenport and Emery set out to develop the concept that had subconsciously been in the works for years.
While working on opening Balao, Davenport has been assisting Burwell’s Executive Chef, Raymond Dial, in handling large cover counts, and maintaining their unique farm to table approach to a steakhouse.
Along with opening Balao; Human Element Hospitality and Chef Davenport have just partnered with Rock Brothers Brewing and confirmed a deal to add a craft cocktail and elevated, locally driven dining venue in Tampa, Florida scheduled to open in summer / early fall 2018.