We’re looking forward to introducing you to Sheldon Davy. Check out our conversation below.
Sheldon, really appreciate you sharing your stories and insights with us. The world would have so much more understanding and empathy if we all were a bit more open about our stories and how they have helped shaped our journey and worldview. Let’s jump in with a fun one: What do the first 90 minutes of your day look like?
The first 90 minutes of my day are about balance. I check in on my newborn daughter, get myself prepared for the day, and focus on putting my mind in the right place. That blend of family and mindset gives me energy and perspective before I jump into everything else.
Can you briefly introduce yourself and share what makes you or your brand unique?
I’m Sheldon Davy the founder of Don & Co., formerly Don Williamson’s, where flavor meets culture. I started as a chef, but I’ve built Don & Co. into a brand that’s as much about identity and storytelling as it is about seasoning. We’re not just putting spices on shelves — we’re creating cultural drops, custom catered events,late-night cooking shows, and experiences that connect with people the way music or fashion does. What makes us unique is that we see food as a gateway: to creativity, to community, to culture. And we’re only just getting started.
Great, so let’s dive into your journey a bit more. What relationship most shaped how you see yourself?
God first lol. Honestly, that’s tough to narrow down to just one answer but ultimately I would say me and my daughter. She has pushed me to be better in every way. Since being born about over 4 months ago, my relationship with food, family , money , business and most importantly myself has changed for the better. The decisions I make today and the future will definitely define the type of father and leader I will be in her life.
If you could say one kind thing to your younger self, what would it be?
Trust yourself. Allow yourself to win because your beliefs in yourself and allowing the people in your life to help you. Don’t be so hard on yourself. I know you feel different — the ADHD, the dyslexia, the setbacks, the anger, the weight of everything you’ve been through. But those things don’t make you broken; they make you unique. Every challenge is shaping you into someone stronger, someone creative, someone resilient. One day you’ll realize that the very things you thought were holding you back are the things that set you apart. You’ll grow into a man, a father, and a creator who inspires others — and you’ll understand that all the pain was preparing you for a purpose bigger than yourself. So hold on, keep going. The struggle isn’t the end of your story — it’s the foundation of it.
I think our readers would appreciate hearing more about your values and what you think matters in life and career, etc. So our next question is along those lines. What are the biggest lies your industry tells itself?
One of the biggest lies in the food industry is the belief that working 13–16 hour shifts, skipping meals, and running ourselves into the ground somehow proves passion or toughness. The reality is, it breaks people down. Mental health, family life, and creativity all suffer because it’s impossible to be fully present when you’re running on fumes. And then we wonder why this industry sees so much turnover, burnout, addiction, and broken homes.
Another lie is that food is only about what’s on the plate. The truth is, food is tied to identity, healing, and our relationships — with others and with ourselves. That part rarely gets talked about, but it’s everything.
The encouraging thing is that more communities are speaking up about these issues, and more support for chefs is becoming available. But the grind is still very real — the chaos of a kitchen, the burns and cuts you shake off just to keep moving, the toll that adds up over time. Too many chefs don’t even make it to retirement age, some not even to 40.
What gives me hope is that we’re finally starting to have these conversations. Change is possible. I believe we can build an industry where food doesn’t just take from us — it restores us, connects us, and allows us to live full, healthy lives.
Okay, we’ve made it essentially to the end. One last question before you go. What are you doing today that won’t pay off for 7–10 years?
Building Don & Co. the way I’m building it. I’m not just selling seasoning — I’m laying the foundation for a cultural brand that will outlive me. The way I approach storytelling, flavor, and community isn’t going to pay off overnight. But in 7–10 years, it’s going to be the reason people see Don & Co. as more than a product — as a household name tied to culture and identity.
Contact Info:
- Website: https://www.donandco.org
- Instagram: @donspices
- Other: TikTok @donspices
Image Credits
Family Photo from my father Earl Davy
