CHEF TO WATCH: Isiah Davis, ‘The Cookieologist’

Isiah Davis bakes inside Butter Cafe on Brown St. in Dayton, and serves the cookies, fresh-baked and still hot, from the restaurant's carryout window. SARAH FRANKS/DAYTON DAILY NEWS

Credit: Sarah Franks

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Isiah Davis bakes inside Butter Cafe on Brown St. in Dayton, and serves the cookies, fresh-baked and still hot, from the restaurant's carryout window. SARAH FRANKS/DAYTON DAILY NEWS

Credit: Sarah Franks

He wants to make the Dayton community smile, one hot, fresh-baked cookie at a time.

Isiah Davis is the owner of The Cookieologist at 1106 Brown St. in Dayton, located inside the Butter Cafe carryout window. Since June 2020, he has been working to take over the fresh-baked cookie market in his hometown.

Davis, nicknamed “The Cookieologist,” is preparing to open his second location inside the Chicken Head’s ghost kitchen in the former Arepas & Co Colombian Comfort Food at 1122 E. Dorothy Lane in Kettering, sometime between the end of February or mid-March.

ExploreJUST IN: Local chicken spot permanently closes, new restaurant to take its place

Soon after, Davis will open his third Cookieologist location in the brand new Chicken Head’s brick and mortar restaurant at 865 North Main St. in Dayton, which is expected to open in late spring or early summer.

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"The Cookieologist" AKA Isiah Davis

Credit: CONTRIBUTED

"The Cookieologist" AKA Isiah Davis

Credit: CONTRIBUTED

Combined ShapeCaption
"The Cookieologist" AKA Isiah Davis

Credit: CONTRIBUTED

Credit: CONTRIBUTED

Q: What are you most proud of yourself for from the past year or so?

🍪Davis: The ability to adapt. This by far has not been an easy year, but in order to get to a point of thriving you have to be able to persevere. That’s what my team and I have been doing and we are so proud of ourselves.

Q: What’s the best part of being a restauranteur/ chef in the Dayton area?

🍪Davis: I often hear people say “There’s nothing to do in Dayton " or “There’s nothing in Dayton” I say it’s all how you look at it. Dayton is an opportunity to create the local food mecca that I’ve always envisioned. Being a chef in Dayton, I always think about the fact that I have the opportunity to create and collaborate. There is literally no limit.

Q: Why did you become a chef?

🍪Davis: Honestly, I’ve always loved food and I have a passion for using my gift of cooking to enlighten taste buds. It’s quite a feeling to be able to see joy on someone’s face when they put a hot fresh baked cookie in their mouth or when they meet me at the window for their box of hot cookies. They are always so excited. It’s my contribution and its one of the things I love to do.

Q: What would you like to see in the next 3 to 5 years for the Miami Valley restaurant/ food/ dining community?

🍪Davis: I hope to usher in a foodie community that provides safe late night LOCAL eats spots. Let’s face it. Everyone is not in the bed sleep by 10 p.m. Majority of restaurants are closed though. We have the ability and opportunity to change that.

Q: How have you remained positive and hopeful for your business throughout the challenges of the COVID pandemic?

🍪Davis: I surround myself with people that are in pursuit of the same things I am. Focus on the positives and understand that there is a season for everything. This isn’t forever, but it’s preparing for something greater. I often think about the story I will be able to tell the future entrepreneurs, my children, and anybody that will listen. The headline will always read: “I started a business that survived a global pandemic!” That alone is enough to make you push forward.

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