Chef of the Week: Davis King – Executive Chef, BeetleCat, Atlanta, GA
From shelling peas with his grandmother in the South to getting a kitchen shout-out at Commander’s Palace at just 13, Chef Davis King’s love of food has always been part of his DNA. His early curiosity led him to start a culinary club in middle school and later dive headfirst into professional kitchens during college, where he learned the value of both formal training and on-the-job mentorship.
Today, as Executive Chef of BeetleCat, an eclectic seafood haven in Atlanta, Davis blends bold flavors, global influences, and a playful, approachable style. Whether it’s a refined lobster roll, spicy shrimp noodles, or his personal favorite melon and papaya salad, his dishes balance creativity with comfort — a philosophy shaped by his Southern roots, formative mentorships, and a passion for seasonality. In a city that “knows good food,” Chef King is determined to keep every plate fresh, flavorful, and memorable.
Check out this exclusive Chef’s Pencil interview with Chef Davis King below.
Your passion for food began at a young age, even leading you to start a culinary club in the 8th grade. Can you share more about those early experiences and how they influenced your decision to pursue a culinary career?
I grew up in the South, where food is just a huge part of life. I was always in the kitchen with my mom and grandmother doing something to help: stringing beans, picking through black-eyed peas for rocks, shucking corn and cleaning collard greens. If my mom and grandmother had to go out, they would always let me pick lunch or where we would go to eat. My mom cooked dinner every night and was a great cook. I always loved to eat and be in the kitchen with my family.
A pivotal moment in your culinary journey was dining at Commander’s Palace in New Orleans at age 13. What was it about that experience that left such a lasting impression on you?
Commander’s Palace is an institution. It’s like the classic of classics. Going to eat there was a big deal for me, and I remember the service team treated me like I knew what I was talking about. After the meal, they asked if I wanted to see the kitchen. I was so excited! They walked me down the stairs to the kitchen, and as I walked in, the team shouted a resounding “oui chef.” I will never forget that moment.
You began cooking professionally during college. What’s your take on formal culinary education—do you see it as essential, or can experience in the kitchen be just as powerful?
As I continue to grow as a chef learning every day, I see value in both classically trained cooks and cooks that learn on the job. It’s awesome to have a balance in your kitchen; cooks teaching other cooks is such a beautiful thing to see.
Was there a chef, dish, or experience early in your career that had a lasting impact on how you cook today?
I remember walking into Seven Lamps by Drew Van Leuvan as a young cook and being blown away by everything. Because the menu was such a freestyle, seasonal roller coaster, I was constantly learning and innovating every day. Drew taught me how to be a real cook, how to work fast and how to work clean. I remember watching him on the line every night; he was so consistent and organized.
BeetleCat is known for its fun, seafood-centric menu with global influences. How do you approach menu development in such a playful and eclectic space?
I was always taught that “if it grows together, it goes together.” From there, I am a fan of putting “more” of everything in the dish: more lemon, more garlic, more ginger – but, most of all, keep it simple: a bold, big spice, big flavor that people know they love. Make it fun but also approachable.
How do you strike the balance between approachability and innovation at BeetleCat—especially when it comes to seafood, which can be polarizing for some diners?
We have the classics, like a lobster roll that absolutely allows the lobster to be the star, and the fish and chips that are so classic with beer batter. Then, we have the spicy shrimp noodles – taking high quality seafood marinated in South Asian flavors – so a little classic and a little fun to create that balance.
What’s one dish on the menu that really speaks to your culinary point of view? What’s the story behind it?
We are running a couple of salads on the menu, and the melon and papaya salad is my favorite. We take sweet local melon grown in nearby Decatur, beautiful local herbs and tomatoes, crunchy crisp papaya and this really vibrant tangy fish sauce and lime vinaigrette. It’s the perfect balance of spice and sweet; I just love it.
If someone is visiting BeetleCat for the first time, what’s the one dish you’d tell them they absolutely have to try?
We refreshed our menu recently, and the dish that has really taken off to be a fan favorite is the beef tartare. It’s wicked good and really fun to share at the table. We hand grind beef to order and serve it as a build your own hand roll, with nori, well-seasoned sushi rice, crispy chicken skin, soy pickled mushrooms, brown butter aioli and salmon roe.
Sourcing quality seafood is key. How do you approach procurement and sustainability when planning your menus?
It’s about having a great relationship with your suppliers.
Are there any ingredients—seafood or otherwise—that you find yourself constantly drawn to or experimenting with?
I’m all about using what’s in season!
What’s a seafood dish or technique that you think more home cooks should embrace?
Roasting fish whole is the easiest and most forgiving method. And you can go any direction you want with the flavor!
How would you describe Atlanta’s current food scene, especially when it comes to seafood?
We do have a lot of seafood options. Atlanta has gone through its peaks and valleys, and I think right now we have a ton of great food with a lot of great farmers. Plus, guests really want to eat. We have such a diverse environment that there is something for everyone.
What makes the Atlanta dining public unique, and how has it shaped how you cook at BeetleCat?
Guests in Atlanta know good food, so it really makes you stay on top of your game at all times. Atlanta is also the biggest small town, and people talk, so it’s always important to give every guest the full and best experience possible.
Are there any local chefs or restaurants you admire or draw inspiration from within the city?
I love seeing what Chase Green is doing at No. 246 and what Eddie Barrett’s got going on at The Optimist Atl – but anyone who knows me will find me on Buford Highway eating around.
What’s the biggest lesson you’ve learned in your role as Executive Chef at BeetleCat?
My biggest lesson that I have learned is the importance of flexibility, not only with my staff but with myself – making sure that I am receptive to change and always supporting forward progress.
How do you stay creatively inspired in a fast-paced, trend-driven industry?
Seasonality! It’s hard to not be inspired by beautiful products.
What’s next for you—any new directions, flavors, or collaborations you’re excited to explore?
I’m really just focused on making BeetleCat the best restaurant it can be.
