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HFC Welcomes Keith Davis II, pastry chef

Release Date
Chef Keith Davis and a student.

Keith Davis II, a pastry chef who recently joined the faculty of HFC’s Culinary Arts and Hospitality Management program for the 2022-23 academic year, remembers when the Food Network launched in 1993.

“That was one factor that inspired me to go into culinary arts. My grandmother, who was a great cook, was another reason, along with my childhood mentor Chef Matt Knio (the ‘K’ is silent), who owns Cannelle by Matt Knio (which has locations in Detroit, Birmingham, and Ann Arbor),” said Davis, of Farmington Hills.

Born in Detroit, Davis is the second of three children. He graduated from Harrison High School in Farmington Hills. Upon graduation, Davis earned his associate degree in baking and pastry arts from the Culinary Institute of America in Hyde Park, NY. He later earned his bachelor’s degree in hospitality management from the University of Nevada, Las Vegas. Through the U.S. National Restaurant Association, Davis has a ServSafe certification.

“HFC is a great school to work for”

Davis has been a professional pastry chef for 10 years. He worked at some of Las Vegas’ well-known restaurants, including:

He has been teaching for four years. He says HFC’s renowned culinary arts program and community involvement attracted him to the College.

“I’ve always enjoyed sharing my knowledge from working a pastry chef in some of the top restaurants in Las Vegas,” he said. “HFC is a great school to work for.”

Calmly energetic and technically strong

For the Fall 2022 semester, Davis is teaching the following classes:

Davis reports to HFC Culinary Arts & Hospitality Management Academic Coordinator Chef Eric Gackenbach.

“He’s one of the best supervisors I’ve had,” said Davis. “He’s very understanding, knowledgeable, and supportive of our department.”

Gackenbach is glad Davis has joined the team.

“Keith is calmly energetic and technically strong,” said Gackenbach. “We appreciate his fresh approaches gained from his work experience in New York and Las Vegas and look forward to him sharing them with our students and our guests.”

Besides teaching, Davis would like to own his own pastry shop.

“I enjoy making people happy and lifting their spirits by tasting the wonderful desserts that I make,” he said. “For me, that’s the best part of the job.”