Salt Hospitality is an advisory and management consulting firm, offering creative direction and solution services to hotels, restaurants and bars with emphasis on restaurant concepts, partnerships, menu development, operations and implementation. Our goal is to provide logistical assistance to Food & Beverage/Hospitality companies to conceptualize, open new outlets or revamp existing restaurants to improve profitability and build brand recognition.
As the driving force behind Salt Hospitality, Soa Davies brings almost 2 decades of experience that is rooted in the most respected fine-dining establishments in the US.Soa started her culinary career at David Walford’s famed Splendido restaurant in Beaver Creek, CO, she helped to establish Splendido as one of the most esteemed restaurants in Colorado as the Chef de Cuisine for over nine years. In 2005, Soa started out in the kitchens of the 3 Michelin-starred Le Bernardin working with Eric Ripert – to eventually become the Director of Operations, Culinary Producer, and Head of Research & Development under the Ripert umbrella. She was responsible for operations, staffing, menu development, market research & brand stewardship. In addition, she managed the development and launch of the critically acclaimed book On the Line, produced and styled the Emmy-award winning television show “Avec Eric”, along with the companion cookbook and was responsible for the menu’s and food-styling on the HBO hit series “Treme”.