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Senior Operations Director, Jimmy Prince and Ex. Chef Ryan Smith, join Food 101

Ryan Smith

Executive Chef, Ryan Smith

Food 101, a Sandy Springs restaurant, announces two new additions to the team: senior operations director Jimmy Prince and executive chef Ryan Smith. Although Food 101 celebrates its 18th anniversary in November, these new hires are helping the restaurant continue its efforts with comfort food that remains both Southern-inspired and seasonal.

Senior operations director Jimmy Prince has 35 years of experience owning over 20 restaurants such as Fratelli di Napoli and Buffalo’s Cafe. Since joining the restaurant in January, Prince has focused on revamping the food and drink menus and making key hires to the front-of-house service staff and culinary teams.

Executive chef Ryan Smith, formerly the chef de cuisine at 101 Steak, has worked at three different 101 Concepts restaurants as well as Watershed on Peachtree in Atlanta and Southbound in Chamblee. Smith also credits his time working under chef Joe Truex at Watershed for the development of his detail-oriented approach to simple dishes, and his time at Southbound for enabling him to fully spread his wings and discover his own culinary style. Now back at Food 101, Smith focuses on Southern-inspired dishes and local ingredients.

Jimmy Prince

senior operations director Jimmy Prince

With Smith’s arrival, guests can expect more seafood and vegetarian selections, new dinner options and streamlined lunch and brunch menus. Having worked at Food 101 as a sous chef in 2010, he has returned with his own style, updating the restaurant’s menus with dishes such as:

• Pan roasted Alaskan halibut with braised endive, ruby grapefruit and grapefruit vinaigrette ($36)
• Grilled skirt steak with smashed potato, oyster mushroom and herb and garlic sauce ($28)
• Smoked pulled pork enchilada with jalapeño lime slaw, avocado, cilantro and Cotija cheese ($19)
• Sea scallop salad with avocado, grapefruit, sweet onion and citrus vinaigrette ($17)
• Fried NC catfish and grits with Gayla grits, escarole, sweet pepper broth and green tomato chutney ($13)
• Kale and mushroom farrotto with spring veggies, lemon and Parmiggiano ($12)
• Fried SMF chicken biscuit with buttermilk biscuit, garlic aioli and cheddar ($13)
• House cured and smoked salmon board served with bagel and traditional toppings ($14)

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