At 42, Rodgers Forge resident Mark Davis thought his professional window was closing.
He'd kicked around all corners of the cooking world, but had not yet found the opportunity to get his name out there on a project that truly matched his own passions.
"Most chefs never get that lucky," Davis said.
"Only five to 10 percent of chefs ever get to open one restaurant," he said. "That's once in a lifetime, especially for someone on the back side of his career. I'll be 43 this June. For somebody in my part of their career, less than one percent would ever get to do what I'm doing."
But for Davis, the process of opening the restaurant was nearly as drawn out as his career itself.
He interviewed with Bagby Restaurant Group owner David Smith in January, but never heard one way or another whether he'd gotten the job.
In the interim, he left the kitchen where he was working at the Baltimore County Club and took a position at a restaurant on O'Donnell Square in Canton that was still in development. But in June, Smith called.
"They called me on a Tuesday and said, 'We need you here Monday,' " he said. Davis told his employers about the situation. Neither has looked back since.
Smith said he had no apprehension hiring someone in Davis' situation.
"He wanted to do it, and clearly had the capacity," Smith said. "Everybody who has the desire and the skill deserves the opportunity to get a shot. He has a shot to go build a reputation."
Shortly after he was hired, Smith sent Davis and his fiancé to Charleston, S.C., where he hoped his new chef could draw inspiration from four "first-class" restaurants.
"It was really inspiring," Davis said. "I took in a lot of the culture, the atmosphere and the feeling and really realized what he was looking for."
After a few months of tinkering, tastes of the south were sprinkled all over the traditional bistro items on the Ten Ten menu.
"Everybody does shrimp and grits," Davis said. "You can't throw a dead cat down in the south without hitting shrimp and grits, but nobody is grilling it with big, huge U-10 shrimp, maple-brazed greens and three-cheddar poblano grits. Nobody is doing that, especially in Baltimore, so we were excited to have the opportunity to bring the south up here a bit."
So far, customers have noticed. Davis recalled one customer who struggled to put her finger on what the restaurant reminded her of before correctly settling on Charleston, while Smith took pride in an online restaurant review that referred to the restaurant as a "poor man's Charleston."
"I took that as a compliment," Smith said. "We wanted to offer food as good as Charleston's, but at a dramatically reduced price."
For Davis, such compliments have been a currency of sorts that began as a teenager in his grandmother's kitchen in Berwyn Heights.
"I really learned to love the pat on the back that you'd get when you served — the smiles, the 'ooh's,' the 'ahh's — and I got addicted to that," Davis said.
He said he started in the kitchen when was chosen among his cousins for the duty — he was the tallest and could reach everything his grandmother asked him to.