Welcome to Chef Insights. This section of the site is dedicated to chefs with articles showcasing food trends, chef profiles, kitchen operations and management.
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- Atlanta's Charcuterie Scene- Inside the Trend
Charcuterie is a French term used to describe the painstaking process of curing meats and it has recently become the spotlight on local menus all across Georgia.
- Modern Day Pickling
Georgia chefs Terry Koval and Nick Melvin Are Revolutionizing Pickling and Preserving — Plus 10 Easy Steps to Pickling
- Chef Doug Turbush Shares Insights on Food Culture, Locale, Management and a New Venture, Stem Wine Bar
Chef Doug Turbush of Seed discusses inspiration, management philosophy and his newest venture, Stem Wine Bar.
- ACF Helps Fund Program for Nutritionally At-Risk Children
Marie Johnson Leads the Charge to Help Hungry Kids
- Atlanta Team Wins Inaugural Cochon Heritage BBQ Festival
BBQ Dream Team, Composed of Swift, Mussman, Melvin and Searcy, Wins Festival Competition
- From Staff Turnover to the Obesity Epidemic, Every Restaurant Faces Challenges in Making a Profit
Top Chefs Discuss Their Restaurants' Biggest Challenges
- Growing the Supply of Pasture Poultry in Georgia
Georgia Organics Works to Expand Opportunities for Pastured Poultry Producers
- Chef Guy Owen
From a job in HVAC design to his love of cooking in the kitchen, Guy Owen finds his way to The Blue Bicycle in Dawsonville
- Chef Keira Moritz
Keira Moritz, most recently of Pacciâ€™s in Atlanta, recently moved back to her hometown of Valdosta to open a new restaurant, Steel Magnolias. This Q& A talks about her new concept, her cooking philosophy and her love of lavender.
- Chef Steve Hartman
Steven Hartman, executive chef at Le Vigne, Montaluce Wineryâ€™s restaurant in Dahlonega. and former chef de cuisine for the Hermitage Hotel, a five-star, five-diamond icon in Nashville.