Jason Davidson serves as the director of food operations for Crew Carolina. Davidson has a rich a varied background in the food industry, having served as chef in some of the world’s best known restaurants. He joined Crew Carolina in 1999 as a sous chef for the Boathouse Restaurant in Charleston.
by Douglas W. Bostick & Jason R. Davidson
Silver ADDY Design Award
Douglas Bostick is a sleuth of an historian who has spent more than two decades actively collecting and piecing together histories of the South. He is the author of three books and has written numerous articles that have appeared in historical journals, magazines and national newsletters.