Syrenity Davis, Luxe Chef | the Cookout | Cuisine It's 2020; I'm 22 years old, and I'm working at my very first fine dining restaurant in the base of a hotel here in Charlotte, N.C, the Grand Bohemian, when I began working on this dish. At this restaurant, we had a "catch of the day," a seafood dish that rotated using whatever catch we got in. By the time I felt ready to attempt asking to create a dish for this, I had worked my way up from the salad station to sauté and gril