David Crews

Chef David Crews is a gifted culinary storyteller whose deep roots in the Mississippi Delta inform every plate. He began his journey at the age of 17, working behind the counter at Airport Grocery in Cleveland, Mississippi, a humble entry that ignited his lifelong passion for cooking. As Executive Chef of Six Shooter Land & Timber and Co-Founder of The Delta Supper Club, Crews blends Southern harvest, Delta game, and refined technique into immersive dining experiences. He served on the culinary staff of the Southern Foodways Alliance for over a decade, taught in the Culinary Arts program at Mississippi Delta Community College, and competed on Season 2 of Cutthroat Kitchen. In 2013, Crews was crowned “King of American Seafood,” a distinction that highlighted his creativity in transforming regional seafood into bold, modern dishes. Known for his spirited technique and playful confidence “My food doesn’t tickle your palate, it punches you in the face,” he says, Chef Crews brings the Delta’s soil, spirit, and traditions into every menu.