Alan Davis came to Big Bear Lake four years ago.  Initially, it was to allow his son, Adrian, now 20, to snowboard every day and allow him to achieve his aspirations of becoming a pro snow boarder.  Adrian is still following his dream.  Davis, however, was retired and with little to do, purchased a restaurant that was considerably run down but had a good following of more than 16 years---primarily for sandwiches.  Not liking the name BLT’s, he changed it to Kujo’s---naming it after his dog, Kujo, a 95 lb. gentle giant.

After remodeling the restaurant, attention was turned to the menu.  He added some gourmet additions to the sandwiches; but more importantly, he introduced the quiche.  This is what put Kujo’s on the map so to speak.  Later he added dinners, featuring some classic French dishes----coq-au-vin, salmon en croute, etc.  The quiche has since become the most popular item, and with more than 30 varieties, there is something to please everyone. Along with the quiche, came salads and the introduction of their own salad dressings.  Demand for them to bottle the dressings became such that now he manufactures four dressings, Secret House, Mango Citrus, Cranberry Orange and Papaya Lime in Fullerton.  Soon they will start manufacturing the quiche in Brea.

Davis’s background is worldly.  Originally from the UK, he traveled to Paris when he was young and learned the art of sauces and quiche at a very well known Parisian restaurant.  He became an assistant in the kitchen, and soon was involved in the daily preparation of sauces and quiche.  However, since this was not his chosen career, he returned to his native country, the UK.  While he was there he became one of the youngest ever news photographers and traveled worldwide. 

In 1967, he left the UK and came to the U.S. and changed his career again.  He then became an international negotiator of both manufacturing and distribution licenses for American products.  This venture took him all over the world again;  in fact, Davis has visited over 70 countries and has traveled more than three million miles.

Davis is now 69---still very active and not slowing down in the least.  In fact, the restaurant is now up for sale in order that he can focus on the manufacture and distribution of his salad dressings and quiches nationwide for all to enjoy.