Who’s behind
Skew & Savor?
Who’s behind
Skew & Savor?
Chefs Erik Wiemer and Fung Davila grew up with the same rule:
“Try everything. If you don’t like it, you can spit it out.”
That simple rule made us adventurous eaters and helped shape our love of trying new foods from different cultures. It’s a big part of what drew us to fusion cuisine; we love exploring different culinary traditions, experimenting with unexpected pairings, and finding exciting ways to bring global cuisine together.
As we build Skew & Savor, we want to create a workplace where we are chefs first, leaders second, and owners third. We believe leadership means being on the floor, working alongside our team, cooking, creating, and doing the work we love.
To us, our team is family. We want our kitchen to be a place built on respect and curiosity, where we treat our team as people first. We want to encourage each other to have fun, be creative in the kitchen, and continue to grow together in the culinary world.
Who’s behind
Skew & Savor?
Chefs Erik Wiemer and Fung Davila grew up with the same rule: “Try everything. If you don’t like it, you can spit it out.” That simple rule made us adventurous eaters and helped shape our love of trying new foods from different cultures. It’s a big part of what drew us to fusion cuisine; we love exploring different culinary traditions, experimenting with unexpected pairings, and finding exciting ways to bring global cuisine together.
As we build Skew & Savor, we want to create a workplace where we are chefs first, leaders second, and owners third. We believe leadership means being on the floor, working alongside our team, cooking, creating, and doing the work we love.
To us, our team is family. We want our kitchen to be a place built on respect and curiosity, where we treat our team as people first. We want to encourage each other to have fun, be creative in the kitchen, and continue to grow together in the culinary world.
Chefs Erik Wiemer and Fung Davila grew up with the same rule: “Try everything. If you don’t like it, you can spit it out.” That simple rule made us adventurous eaters and helped shape our love of trying new foods from different cultures. It’s a big part of what drew us to fusion cuisine; we love exploring different culinary traditions, experimenting with unexpected pairings, and finding exciting ways to bring global cuisine together.
As we build Skew & Savor, we want to create a workplace where we are chefs first, leaders second, and owners third. We believe leadership means being on the floor, working alongside our team, cooking, creating, and doing the work we love.
To us, our team is family. We want our kitchen to be a place built on respect and curiosity, where we treat our team as people first. We want to encourage each other to have fun, be creative in the kitchen, and continue to grow together in the culinary world.
Who’s behind
Skew & Savor?
OUR TEAM
Fung Davila
Executive Pastry Chef
& Co-Founder
I graduated from the Institute of Culinary Education’s pastry arts program in 2008. Throughout my 18 years in the pastry and culinary industry, my journey has included Magnolia Bakery, Aureole, a Michelin-starred restaurant, and Kora Bakery.
Creating recipes has always been one of my favorite parts of being a chef. I love the artistry of food, the freedom to play with flavors, and having fun while getting creative in the kitchen.
Outside of the kitchen, I enjoy playing PC games like Overwatch and Marvel Rivals, creating digital art, and taking on the hardest campaign yet of raising four kids. Life has no pause button, and I’m enjoying every level of the adventure.
Erik Wiemer
Executive Chef
& Co-Founder
So… I might not have worked at a Michelin-starred restaurant, but I’ve worked at Shake Shack, eaten my way across the world, and done my fair share of research (mostly with a fork). I’d say that counts for something.
I have a pretty sharp palate and a good instinct for what a dish needs. Give me a bite of something, and I can usually figure out what’s missing, what could bring it into balance, or what would make it even better. But what I love most about food is sharing it with people. Community gathers around the table, and food has a way of bringing strangers together (though with Skew & Savor, that can happen just about anywhere, as long as we’re eating communally). That’s a big part of what we’re trying to do.
So… I might not have worked at a Michelin-starred restaurant, but I’ve worked at Shake Shack, eaten my way across the world, and done my fair share of research (mostly with a fork). I’d say that counts for something.
I have a pretty sharp palate and a good instinct for what a dish needs. Give me a bite of something, and I can usually figure out what’s missing, what could bring it into balance, or what would make it even better. But what I love most about food is sharing it with people. Community gathers around the table, and food has a way of bringing strangers together (though with Skew & Savor, that can happen just about anywhere, as long as we’re eating communally). That’s a big part of what we’re trying to do.
I graduated from the Institute of Culinary Education’s pastry arts program in 2008. Throughout my 18 years in the pastry and culinary industry, my journey has included Magnolia Bakery, Aureole, a Michelin-starred restaurant, and Kora Bakery.
Creating recipes has always been one of my favorite parts of being a chef. I love the artistry of food, the freedom to play with flavors, and having fun while getting creative in the kitchen.
Outside of the kitchen, I enjoy playing PC games like Overwatch and Marvel Rivals, creating digital art, and taking on the hardest campaign yet of raising four kids. Life has no pause button, and I’m enjoying every level of the adventure.
OUR TEAM
Erik Wiemer
Executive Chef & Co-Founder
Fung Davila
Executive Pastry Chef & Co-Founder
