Eva Davidová is a hospitality entrepreneur and creative advisor working across food, beverage, wellness and sensory experience.

Her path began in San Francisco, where she worked at The Epicurean Trader and Samovar Tea Lounge, developing an early fascination with ingredients, ritual and the stories behind what we eat and drink. She later moved into fine dining, working at Saison during its three-Michelin-star era and joining the opening team of Angler San Francisco, named Best New Restaurant in America by Esquire.

That experience shaped a multidisciplinary practice working across hospitality, F&B, wellness and sensory experience in Europe, the GCC and international markets.

Her work has ranged from developing, opening and managing hospitality concepts from first idea through to operation, to more experiential projects including an astrology-inspired bar experience for Jimmy Choo in Dubai, a tableside herbal tea trolley for The Ritz-Carlton Bahrain, and a dining experience at the Temple of Hatshepsut in Egypt centred around a blue lotus ceremony, alongside advisory on wellness and beverage concepts.

She holds a Bachelor of Science in Business Administration from SFSU and a Master’s Degree in Hospitality Management from the University of Florence, Italy, with further studies in herbalism at the Chestnut School of Herbal Medicine, alongside training with the Court of Master Sommeliers, US, and in Usui Reiki.

At the heart of the Studio is a fascination with seasonality, ancestral ingredients, plants and place, creating hospitality experiences that are commercially grounded, deeply considered and alive.