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Porter-Davis is a sous chef at Bake's Place in Bellevue, and also has his own catering business. He made cornbread-crusted salmon for the Best Chef on the Block competition. (Image: Sy Bean / Seattle Refined)
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Chef Profile: Meet Kris Porter-Davis

The Chew is one of the most popular shows on daytime television. Every day at noon, millions of people watch Carla Hall, Clinton Kelly and Michael Symon turn out tasty dishes. So we were STOKED when they launched the "Best Chef on the Block" contest, looking for a Seattle standout.

We sounded the alarm, and put out a call for local chefs to send us a video, on why we should pick them for the chance at representing the PNW on the national show. Tons of entries came in, but only three made the cut. We're profiling all three of them this week - before announcing the WINNER on Friday, February 16, 2018.

Meet Chef Kris Porter-Davis.

Porter-Davis is a sous chef at Bake's Place in Bellevue, and also has his own catering business. He credits his love of cooking to one person...his grandmother.

"She was always in the kitchen when I grew up," he remembers. "She was either cooking for the church or doing cooking on the side for herself. So I grew up cooking under her."

It was an easy decision for him to go to culinary school, and turn a career out of it.

"I'm very excited and nervous about the competition," he said. "I'm excited to represent the Pacific Northwest and looking forward to going to New York, hopefully!"

We gathered Porter-Davis and his two fellow contestants, Young Cho and Bridgette Washington at the Portfolio Restaurant in downtown Seattle, for a 'Top Chef'-like cook-off.

The dish he made the judges? Cornbread-crusted salmon.

It's impossible to describe what happened next, so you're just going to have to watch above!

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