Hell’s Kitchen chef Mary Lou Davis is back in San Antonio and helming the kitchen at Ida Claire. Credit: Courtesy Photo / Ida Claire

Name: Mary Lou Davis
Job: Chef, Ida Claire
Birthplace: Logansport, Indiana
Years in food service: 16
Big impact: Beloved for her outgoing personality, anime-inspired cooking reels and a near-win on Gordon Ramsay’s cooking competition show Hell’s Kitchen, Davis is back in San Antonio as Ida Claire’s head chef after spending three years in the Bay Area. Davis also served as head chef of Whiskey Cake.
Money quote: “I want to show that there are no rules and no boundaries when it comes to food. Whether it’s culture or an anime I love, I want to bring it into what I create. It’s easy to get caught up in one bad review, but I stay focused on making food that excites me and represents who I am.”

Where did your culinary journey begin?

I’m originally from Logansport, Indiana, but I’ve been in San Antonio for about 25 years. I grew up here, really — this is home. I always say, if you’ve been in San Antonio for at least 10 years or more, that’s home.

What inspired you to pursue cooking as a career?

I always joke that my chef origin story is more of a villain story. My mom never hindered me from doing anything, though. When I was younger, I wanted to be a vampire — and instead of shutting it down, she said, “You’re going to be the best vampire you can be.” That support stuck with me. I bring that same energy she always gave me into my kitchen.

I did study at the Culinary Institute of America, San Antonio, but that doesn’t sound as exciting as a villain origin story, does it? Ha!

Tell us about your YouTube series, Geeks and Grubs.

I started Geeks and Grubs during the pandemic. I wanted to eat the food I saw in anime — especially Japanese staples — and recreate it in my own way. I even made a Black Panther-inspired curry once. I’m not sure anyone else has done that.

You did a lot of pop-up dinners after your time on Hell’s Kitchen. Do you plan to keep doing pop-ups while working at Ida Claire?

Definitely. I want to partner up with local chefs for “Eat the Scene” movie nights — with food inspired by the films. I also want to partner up with local chefs for collaborations.

I need to keep up my side projects so I can give 100% to each experience. I love indulging my creative side.

What brought you back to San Antonio?

I was actually torn between LA and the Bay Area. The Bay was amazing — the culture, the music, the vibe. I worked with Chef Kevin Tang out there, who really changed how I looked at food. He helped me break things down piece by piece, especially with Southeast Asian cuisine. I still call him sometimes to help me refine my menu ideas.

So he’s like an editor for you in a way?

Exactly!

What makes you a good leader in the kitchen?

I’m good at motivating people — not just to work for me, but with me. It’s a team, and I bring that energy every day.

What are your favorite local spots that you think deserve more love?

I love The Hoppy Monk, La Frite, and Cullum’s Attagirl. I will always get a fried bologna and egg sandwich at Cullum’s Attagirl when I can.

What can people expect from you next?

You’ll see. I’ve got ideas — and a lot of them are coming to life soon. But I’ve got some anime to catch up on too!

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This article appears in Jul 23 – Aug 6, 2025.

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