The FATT Kitchen

05/06/2026

Its OFFICIAL!!! From humble beginnings to building legacy.

Today wasn’t just about a trailer.
It was about every long shift, every setback, every lesson, every sacrifice, and every moment that prepared me for this opportunity.

As a combat veteran, father, professional chef, and owner of The FATT Kitchen, this moment means more than business. This is infrastructure. This is ownership. This is freedom being built one step at a time.

Seeing my daughter inside this trailer reminded me exactly why I refuse to quit.

The vision is no longer just in my head.
Now it has wheels.

The FATT Kitchen
Fre$h. Intentional. Elevated.

05/02/2026

Curry Butter Broiled Lobster
black garlic risotto • crispy Brussels • fried turkey pepperoni • balsamic glaze • crispy garlic salad

Built this dish around contrast and balance.
Rich curry butter finish over broiled lobster, earthy black garlic folded into creamy risotto, then finished with crispy Brussels for texture and fried turkey pepperoni for smoky depth. The balsamic glaze ties everything together with a touch of sweetness and acidity.

Fre$h. Intentional. Elevated.

The FATT Kitchen

04/05/2026

NY Strip with Lobster–Shrimp Mousseline Ravioli, Asparagus Purée, and Lobster-Parmesan Ragù

I started with a warm kale salad layered with roasted turnips and parsnips, parmesan, garlic croutons, sesame, and a touch of balsamic to wake up the palate.

Then it got real,,, I hand-rolled ravioli filled with lobster and shrimp mousseline, finished in a lobster reduction and parmesan cream where the seafood is folded into the sauce like a shellfish ragù.

And because wanted NY strip, I grilled and sliced at medium to bring the whole plate home.

This dish is all about technique and flavor.
A little surf, a little turf, and a lot of love in the kitchen tonight.

Fre$h. Intentional. Elevated.

— Chef Khary Davis
The FATT Kitchen

03/29/2026

03/19/2026

Today’s staff meal.

Chicken Marsala served over black bean–cilantro risotto, crispy Brussels sprouts with Parmesan and balsamic, and optional crispy prosciutto on the side. Finished the meal family-style with a marble cheesecake–white wine peach cobbler and cucumber, lemon, and mint water.

Feeding the team matters. Kitchens run on long hours, pressure, and precision, but taking the time to cook something intentional for the people beside you keeps the culture strong.

Fre$h. Intentional. Elevated.

01/08/2026

Not bad when we’re not acting like grumpy old men I couldn’t ask for a better teammate. Let’s keep pushing the envelope and most importantly, each other.

12/31/2025

Last dish of the year and I came full circle, quietly.

Almost four years ago in culinary school, I presented a dessert concept that lived in my head before it fully lived in my hands. It didn’t land the way I envisioned the first time.

I didn’t abandon my creation, I just kept cooking.

Tonight, that same concept returned more refined, disciplined, and executed with intention. Not louder. Not flashier. Just better. Built on time, reps, humility, and patience.

Growth isn’t about proving anyone wrong.
It’s about staying faithful to your vision long enough for your skill to catch up.

Still learning. Still sharpening. Still grateful.

— Chef Khary
EvolutionOverEgo

12/08/2025

Last night was different for TFK, it was a culinary confirmation.
Standing in the Owners Lounge at State Farm Arena has taught me how excellence moves, and now I’m applying that standard to The FATT Kitchen every single time I show up.

From the menu to the setup, from the teamwork to the tiniest details, everything is more than food.

To end the night standing beside Most Worshipful Grand Master Primus T. James with my cabletow! That wasn’t coincidence. Proof that the work, the sacrifices, the late nights, and the growth are taking shape right in front of me.

I once dreamed of rooms like this.
Now I serve in them.
And the best part?
I’m just getting started.

The standard has been set.
The brand is evolving.
The FATT Kitchen is inevitable.

So mote it be. 🧹🔒🐍👨🏿‍🍳
OwnersLounge PurposeInMotion ChefLife MasonicJourney ElevatedCuisine AtlantaEats LegacyInProgress ChefKhary

12/04/2025

I am honored to announce that I have officially been appointed to the 2026–2027 Board of Directors for the Atlanta Chefs Association, serving as Sergeant at Arms.

From combat boots to kitchen clogs, from late-night prep to community dinners, God has been ordering my steps long before I understood the path. Every lesson, every kitchen, every plate, every person who crossed my journey prepared me for this moment.

My mission has always been bigger than food. It’s about:

🔥 Protecting the standard of excellence
🥘 Inspiring the next generation of culinarians
📍 Serving my city with purpose
⚔️ Standing firm where passion meets discipline
🙏 Using my gifts the way God intended

Atlanta’s culinary scene is evolving, and I’m humbled to be part of shaping its future. To everyone who believed, challenged, pushed, prayed, or supported me,,,thank you.

Speed and Power. Fre$h. Intentional. Elevated.

Chef Khary Davis, CC
Sergeant at Arms
Atlanta Chefs Association Board of Directors

11/20/2025

My day with The Culinary Princess, she got to eat Curried Rabbit from and . I Can’t wait to see what your future holds young Chef 👩🏾‍🍳