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Jon Davies

Jon Davies is a graduate of Johnson and Wales University of Culinary Arts. His work as a chef has taken him to Aspen, Colorado; Cape May, NJ; and the odd private jet for culinary gigs for the rich and famous. For more of his recipes, subscribe to Cape May Magazine.

Get cooking with eggs

The recent culinary trends of farm-to-table, organic and slow foods are all, at their core, about embracing the ingredients. Recipes: Spinach-Feta Omelet; Poached Eggs with Chicken and Cheddar Hash