Behind the Plate: Meet Our Chefs

Executive Chef/Sommelier

Nathan Davis

Chef Nathan Davis grew up in the small town of Bucksnort, TN. It was there that he rubbed shoulders with his grandmother not only in the kitchen, but in the garden as well. Learning the importance of attention to detail and maximizing every ingredient, he understood that this was a place where food was a way of life. He grew up in an area of Tennessee where the produce has several seasons and various uses, from lettuces for a fresh salad to canning tomatoes for sauce during the winter months. After mastering the family recipes and skills passed down from generation to generation, Nathan learned that creating a beautiful meal was always more meaningful when shared with family and dear friends. With this philosophy and passion instilled in his soul, it was no surprise that he quickly rose through the ranks in his restaurant career. At 24, his hard work and determination paid off as he landed the sous chef position for the Thompson Hotel in Nashville run by the Besh Restaurant Group. After leaving Nashville and moving to the Emerald Coast, Nathan worked under famed chef Emeril Lagasse.

This experience allowed him the opportunity to continue his work as Chef de Cuisine for the Stinky’s Restaurant Group and award-winning Cuvee Kitchen + Wine Bar. Sharing his love of food and family, Chef Nathan designed the Polished Chef to help others create those moments that will last a lifetime. To this day, Chef has featured in many WJHG Panama City News “Foodie Friday” segments and over 500 commercials a year including FOX, ESPN, and more. He was awarded the Best Chef in Destin in the 2023 “Best In Destin” Awards by VIP Destin Magazine. Today he resides in Freeport, FL with his family and their two Labradors, Oyster and Pearl.

Executive Sous Chef

Robert Alexander

Chef Robert Alexander joined the Polished Chef team in 2023. Before the Polished Chef, he was the Chef de Cuisine at Fonville Press. Hailing from Richmond, VA, Robert brings a robust background of culinary experience to the Polished Chef. He knew he wanted to cook for the rest of his life at 10 years-old. As a child, he would spend time with his grandfather, known as “Papa.” He would help his Papa cook for their large family gatherings on Sundays and learn kitchen skills from him, such as how to sharpen his first knife on a river stone. He decided to pursue his culinary career full time and enrolled at Johnson & Wales University. Following graduation from culinary school, Robert pursued and captured an internship at Walt Disney World and later joining the team for Jean-Georges restaurant at Philadelphia’s Four Seasons hotel. He then moved to New York to work at another location of Jean-Georges in Bridgehampton, before trading his views of the Northeast for the mountains of Asheville, NC. In 2022, he became the Executive Chef at Benne on Eagle and The Foundry Hotel. Following that year, he won 1st place on the hit reality-based cooking competition series, Food Network’s Chopped “Halloween Spooktacular” episode on Season 56.

Still looking for a change, Robert relocated to the Gulf Shores of 30A and trained under Chef Nathan, quickly learning our recipes and techniques. He enjoys being a Polished Chef, working for different clients at each job, cooking a variety of our menus, having the ability to work in a fast-paced environment, and be adaptable. This keeps him on his toes and brings the exciting challenges that he seeks. Through interactions with our clients and with Chef Nathan’s training, Robert finds enjoyment and reward in building community and camaraderie at the Polished Chef. When he’s not working, he likes spending time at the beach, playing with his dog, and finding moments of Zen.

Chef Kelly Barnes-Fleeson – Virginia & DC Area

With a passion for culinary excellence and an extensive background in high-volume, fine dining environments, Chef Kelly Barnes-Fleeson brings expertise, creativity, and precision to The Polished Chef. Based in Virginia and Washington, D.C., Chef Kelly is a dedicated professional with years of experience in upscale restaurants, luxury hotels, and catering. He specializes in crafting refined, flavorful dishes that showcase seasonal ingredients and masterful technique.

Chef Kelly’s love for cooking began in the kitchen alongside his mother, where he learned the value of tradition, flavor, and the joy of creating meals for others. This generational passion for food led him to take his culinary skills to the next level, enrolling in culinary school at the age of 39. His journey includes leadership roles as the head banquet Chef at Hotels by Marriott, Kingsmill Resort & Spa, and other renowned establishments, where he honed his expertise in menu development, banquet execution, and kitchen management. His ability to seamlessly balance artistry and efficiency ensures an exceptional dining experience, whether for intimate gatherings or large-scale events.

Holding certifications in Personal Chef Services and Culinary Arts, Chef Kelly is committed to elevating every dish with attention to detail, food safety excellence, and a deep appreciation for Southern hospitality. At The Polished Chef, he continues to push culinary boundaries, curating memorable dining experiences that exceed expectations.

Chef Jordan Hadley – Florida

Born and raised in Providence, Rhode Island, Chef Jordan Hadley developed a deep passion for food from an early age, growing up in the seafood-rich culture of New England. Whether it was enjoying fresh lobster and littlenecks with his family or fishing along the coastline, food was always at the center of his experiences. This love for the culinary world transformed into a full-time pursuit during his college years, working in restaurants of all varieties and sharpening his craft in the industry over the past 15 years.

Chef Jordan’s culinary journey began in casual dining kitchens, where he built his foundational skills before moving on to more refined settings. He developed a passion for traditional Italian cuisine, training under some of the most respected chefs in Rhode Island. Moving to cook for Kimpton Tryon Park Hotel, Merchant & Trade, and Angeline’s.

Today, Chef Jordan specializes in private dinners, bachelorette parties and weddings, finding immense fulfillment in making people’s special moments even more memorable. He believes that when guests leave a wedding raving about the food, it’s a sign that something truly exceptional has been achieved. At The Polished Chef, he brings this passion to every event, ensuring that every meal is not just a dish, but an experience.

Jason Merritt – Georgia

With over 25 years of culinary experience, Chef Jason Merritt brings a wealth of knowledge and passion to The Polished Chef. Trained at Johnson & Wales University with a degree in Hotel and Restaurant Management, Jason has honed his skills in fine dining, menu planning, and private chef services.

Throughout his career, Jason has worked in renowned kitchens, including Century House Tavern and South City Kitchen, where he mastered everything from high-volume line cooking to kitchen management and menu execution. His expertise spans Southern cuisine, upscale dining, and personalized culinary experiences. Jason’s background also includes personal chef services and private catering, where he has crafted custom menus tailored to individual preferences and dietary needs. His attention to detail, organization, and ability to create memorable dining experiences make him a perfect fit for The Polished Chef’s elevated private dining services.

Beyond his culinary artistry, Jason is also a skilled mixologist, bringing the same level of refinement to the glass as he does to the plate. With a deep knowledge of classic cocktails, premium spirits, and sophisticated pairings, he curates elegant libations that perfectly complement his menus. Whether it’s a handcrafted bourbon cocktail, a perfectly balanced martini, or a signature drink tailored to the occasion, Jason ensures that every sip enhances the overall experience.

Whether he’s preparing a multi-course gourmet meal, executing a flawless event, or crafting a bespoke cocktail, Jason delivers a seamless fusion of culinary excellence and luxury hospitality.

Chef Drew Schreiner – Chicago

With over 20 years of experience spanning fine dining, private estates, exclusive events, and luxury yachts, Chef Drew Schreiner brings a worldly perspective to every plate. A Chicago native and graduate of The Culinary Arts School at Kendall College, Drew’s career has taken him across the U.S., England, Australia, and beyond, working in some of the most renowned kitchens and alongside industry-leading chefs.

Drew’s passion for cooking was cultivated from an early age, inspired by a lineage of talented chefs, including his great-grandmother, grandmother, and mother, who owned the award-winning Rosebud’s Bakery in Florida. His culinary foundation was further refined during an internship under four-star Chef Paul Bartolotta of Spiaggia Restaurant before launching his career as a Head Chef in Colorado.

His adventurous spirit led him to work in prestigious establishments such as The Royal Opera House and The Royal Courts of Justice in London, and later to Melbourne, Australia, where he expanded his expertise in international cuisine. After returning to the U.S., he played a key role in opening the Arrabelle Hotel in Vail and later cooked for the 2012 World Series Champion San Francisco Giants. Drew’s journey then took him to the ultra-exclusive world of private yachting, where he cooked throughout the Caribbean, Exuma Cays, Bahamas, Cuba, and beyond deepened his appreciation for local flavors, indigenous ingredients, and sustainable cuisine.

Committed to sourcing the finest local, organic, and sustainable ingredients, Chef Drew seamlessly blends technique, creativity, and global inspiration to deliver unforgettable dining experiences. Whether it’s a Michelin-worthy multi-course tasting, an elegant yacht soirée, or a meticulously crafted private dinner, every dish reflects his dedication to culinary excellence.

“Cooking is an experience—it should transport, delight, and leave a lasting impression.”

Chef Kelly Self – Dallas

Kelly Self is a dedicated personal chef with a passion for creating exceptional dining experiences tailored to each client’s unique tastes. Her love for cooking began in her Nana’s kitchen, where she learned that food is more than just nourishment—it’s a way to bring people together, share love, and create lasting memories. This early inspiration led her to pursue a career in the culinary arts, refining her skills in diverse kitchens and high-profile events.

With a degree in Culinary Arts from the Institute of Culinary Education in New York, Kelly has worked in some of the most dynamic food environments, including fine dining restaurants, luxury catering, and exclusive private events. Her experience spans roles as a personal chef, event chef, and junior sous chef at esteemed venues such as the US Open Red Hook Lobster Pound, DineDK, and Brooklyn Braised. She specializes in curating personalized, flavorful menus that cater to dietary needs, special occasions, and unique preferences, ensuring each dish is crafted with care and creativity.

At The Polished Chef, Kelly’s expertise extends beyond just cooking—she brings a thoughtful approach to menu planning, ingredient sourcing, and food presentation. Whether crafting comforting family meals or elegant multi-course experiences, she seamlessly blends culinary artistry with a personal touch. Her commitment to quality, sustainability, and hospitality ensures that every meal she prepares is fresh, delicious, and unforgettable. With a warm and engaging presence, Kelly believes that every meal is an opportunity to create something special. She takes pride in making dining stress-free and enjoyable for our clients, allowing them to savor the moment with those who matter most.

Chef Stephan Shorts – Florida

Chef Stephan Shorts, private chef renowned for his ability to craft elite culinary experiences tailored to the unique tastes and preferences of our clients. With over a decade of experience in high-volume kitchens and luxury dining, Chef Stephan has mastered both modern and traditional techniques, creating dishes that transform everyday meals into extraordinary culinary experiences.

Native to Navarre, Florida, Chef Stephan has worked in some of the Gulf Coast’s most prestigious seafood restaurants, including AJ’s Seafood and Oyster Bar, Dock on the Island, and as a Yacht Chef in Destin. His expertise spans from intimate dinner parties to large-scale private events, ensuring each guest enjoys a flawless and unforgettable dining experience.

Beyond the kitchen, Chef Stephan is passionate about staying ahead of the ever-evolving culinary world, constantly exploring new food trends, techniques, and global flavors. Whether preparing an elegant seafood feast, a curated multi-course meal, or a high-end yacht dining experience, his dedication to culinary excellence shines through in every dish. At The Polished Chef, Chef Steph brings his refined artistry, precision, and a deep love for hospitality, making every meal a masterpiece.

Chef Alicia Smallwood – Houston

Based in Houston, Texas, Chef Alicia Smallwood is a seasoned culinary expert with over a decade of experience in fine dining, catering, and high-end hospitality. Her passion for crafting exceptional meals is matched by her commitment to quality, precision, and impeccable presentation.

Chef Alicia has established herself as a leader in the Houston culinary scene, curating personalized dining experiences that highlight seasonal ingredients and refined techniques. Her diverse background includes leadership roles at River Oaks Country Club, Silverado, and Morrison at Texas Children’s Hospital, where she mastered menu planning, large-scale banquet execution, and specialized dietary accommodations.

At The Polished Chef, Chef Alicia brings her wealth of experience and dedication to crafting unique, chef-driven experiences that leave a lasting impression. Whether orchestrating an intimate gathering or a grand event, her commitment to quality and hospitality ensures every meal is nothing short of extraordinary.