Award-winning
chef Alexis Sideris Davis began her culinary career
years ago while still in high school. As half
of the mother-daughter team that started Nancy's
Fancies Gourmet Catering in 1980, Alexis and Nancy
Sideris operated the successful upscale catering
operation which is still going strong today.
She spent her
college summers honing her cooking and baking skills
with her mother, before moving to
Austin,
Texas
and
then
Chicago
to help craft her unique culinary skills.
After working with various culinary artisans, Alexis
was compelled to return to
Indiana
and join another culinary artisan, her mother,
back at Nancy's Fancies.
In addition to working as assistant chef and general
manager there, Alexis made all of their wedding and
specialty cakes.
Over
the next several years at Nancy’s Fancies Alexis
attended classes at a handful of
internationally renowned
culinary schools
including Peter Kump in Manhattan, Le Cordon Bleu
in London and Villa Crocialoni in the Tuscany
region of Italy.
In 1995, mother and daughter decided to focus their
combined expertise and creative talents on opening
a
top-notch fine-dining restaurant. Just before
opening Mosaique Restaurant in Warsaw to rave
reviews, the two entered the American Culinary
Federation Hot Food Competition. Pitted
against a number of Indiana's most
accomplished chefs, they took home two silver- medal
Awards of Excellence.
