She learned how to cook from her grandfather, who served a meal to farmers and ranchers at the Sonoma Grange every Friday.

[citation needed] Davis credits Vella as her mentor and for teaching her about entrepreneurship and food communities.

[2] After Hurricane Katrina, Davis visited New Orleans 14 times to help with rebuilding efforts, including feeding relief workers.

Davis also promoted an event with chef Susan Spicer, in Sonoma, to raise funds for victims of the hurricane.

[5] In 2016, Davis won an "Ultimate Fan" contest for her tailgating recipe using Nathan's Famous hot dogs at the 2016 Toyota/Save Mart 350.

Davis discovered her grandfather, who taught her to cook, had a business in the same space 40 years prior.

[11] The "new" Epicurean was a combination cheese shop, cafe serving lunch and dinner, and beer and wine bar.

[13][14] Sunset named the Epicurean Cafe one of the top 50 local food shops in California.

[13] Today, under the Epicurean Connection, Davis teaches cheesemaking and cheese education classes to the general public and the restaurant industry.

[16] Davis produces multiple fresh cheeses, all which use local Northern California milks.

Eventually, Davis created her first signature cheese, Delice de la Vallee.

During her visit, Sheana achieved numerous milestones, including induction into the Guild du Fromage, certification as a Fromaggier, completion of a Sensory Analysis of Cheese course, and served as a judge at the Salon du Fromage.

Known for her dedication to the American artisanal cheese community, Sheana has conducted 162 cheese-making classes this year alone.