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Archive for February, 2016

Georgia Organics Conference

Friday, February 26th, 2016

February 26-27, 2016, Columbus, GA. For more information, visit Georgia Organics


Chef Jeremy Miller Joins Ray’s Restaurants

Thursday, February 25th, 2016


Chef Jeremy Miller

Chef Jeremy Miller

The Georgia native will develop new menu items and research trends. 

Ray’s Restaurants hires Jeremy Miller as newest corporate research and development chef. Miller’s passion for creating unique and refined cuisine made him the top pick for the job.

“We pride ourselves in keeping our menus fresh and innovative. This vision works really well with what Jeremy strives to do in the kitchen,” says Ray’s Restaurants founder Ray Schoenbaum. “It’s a great match.”

Miller first discovered his love for the restaurant industry while working as a busboy and dishwasher at a Cajun restaurant in Augusta. He attended culinary school at the Art Institute of Atlanta. During his final quarter, Miller studied abroad in Italy, including Rome, Florence, Assisi, San Gimignano and Sienna.

After graduating from culinary school in 2001, Miller worked in Atlanta for a year before accepting a job at Jean Georges in the Trump International Hotel in Manhattan. He lived in New York City for three years before moving to Napa Valley to work at French Laundry for a year, then spent a few months in Thailand, Cambodia, Laos and Vietnam eating local cuisine and doing short a stint at the Mandarin Oriental in Bangkok. Once Miller returned to the U.S., he cooked at Winterlake Lodge, outside of Skwentna, Alaska for a summer.

Miller got married and moved to San Francisco in 2009 where he worked as the sous chef at RN74. He moved back to Atlanta a year later and worked as the executive chef at Bluepointe. In 2012, he took on the role of executive chef with the team that opened STK. He worked there for two years, and then went on to become the executive chef at American Food and Beverage in Fort Worth, Texas, and Atlanta.

In his new role at Ray’s Restaurants, Miller will refine and improve menu items, recipes and processes. He will develop new ideas and culinary procedures while supporting new product and food trend research and testing product roll outs.

Photo: Mei-Chun Jau



16th Annual Lessons In Leadership

Thursday, February 25th, 2016

February 25, 2016, Cobb Energy Center, Atlanta, GA. For more information, visit  Kennesaw State University


Human Resources & Risk and Safety Executive Study Group 2016 Winter Meeting

Wednesday, February 24th, 2016

February 24-26, 2016, Sheraton Lake Buena Vista Resort, Orlando, FL. For more information, visit National Restaurant Association


101 Concepts Announce 101 Steak

Wednesday, February 24th, 2016
Phil Roness, Joey Ahn, Chris Segal, Steve Buero

Phil Roness, Joey Ahn, Chris Segal, Steve Buero

101 Steak, the newest restaurant from 101 Concepts (Cibo e Beve, Food 101, Meehan’s Public House, Smoke Ring and Restaurant Paradis), is bringing new flavor to the Vinings neighborhood. Construction has begun with a projected opening date in late spring 2016.

The chef-driven steakhouse will serve affordable, high-quality steaks and seafood in addition to a raw bar and extensive by-the-glass wine list. 101 Steak is located in the former Social Vinings space at 3621 Vinings Slope SE, Atlanta, GA 30339.

Photo Credit: Brandon Morgan


John Silvey: Restaurateur of the Year Franchisee Winner

Wednesday, February 24th, 2016

SilveyJohn Silvey’s restaurant experience spans the gamut from cook to cashier and manager to co-owner. As managing partner of two Zaxby’s locations in Marietta, he is able to exercise the leadership skills developed throughout his career as well as indulge his passion for the restaurant business in general. ­He added bonus is owning a franchise that allows him to serve his community.

“I am a person who loves a challenge, and in the restaurant business there are challenges every day. But the restaurant industry is also a very community-involved business,” he says. “I have a servant’s heart and enjoy giving back to the community that supports me and my business.”

Silvey is proud to note that his restaurants and employees are known for their community service. Th­ey are Partners in Education – a program that matches businesses and organizations with schools to provide extra funding, unique services and volunteer support – with a dozen local schools. Additionally, they support several local charities, such as Make a Wish, ­The Orange Duffel Bag Initiative and Camp Kizzy, along with many youth-related activities and events that support veterans.

Hiring the right employees for his restaurants is a challenge that Silvey feels the restaurant industry as a whole faces every day. He says the key is in identifying individuals who want and need to work, will take pride in their jobs and fit in well with the company’s culture.

That “right fit” has also played a major role in Silvey’s success as a franchisee.

“­There are plenty of franchises out there. So I would tell anyone who is considering owning one to do their research and find a business that fits them, that falls in line with their work ethic and personal beliefs,” he says. “I am very lucky to have found a franchise that fits me and allows me to do as much community service as I desire – and to personally oversee all of the community involvement that my locations have. Zaxby’s has the best culture that I have seen; the company is very dedicated to all its franchisees.”


Georgia Gains National Attention from James Beard Semi-Finalists

Wednesday, February 24th, 2016

Atlanta is coming up – several Atlanta chefs named James Beard semi-finalists and New York Times takes notice of the culinary scene.

Georgia seems to be dominating the ballots for the 2016 James Beard Awards and the national culinary scene is beginning to take notice. Earlier this month, The New York Times published an article titled, “Atlanta Pulls a Chair to the Table for Culinary Greats”, bringing the national culinary spotlight to Atlanta. The article beings with a brief summary of Atlanta’s culinary scene and how it has transformed into a haven for the culinary curious restaurant goer. It explains how Atlanta’s fine dining restaurants have transformed from the neon lights of the nineties, to a model of success in chef-driven culture.

The 26th annual James Beard Foundation Awards have announced their list of semi-finalists and Georgia is a common sight, and not just in the Southeast region.

The Award winners are selected from a list of more than 20,000 online entries from around the country. There are 21 different categories, some are national and the others are separated by 10 different regions.

The James Beard Awards were founded to recognize culinary professionals for excellence and achievement in their fields. Each award category has an individual committee made up of industry professionals who volunteer to oversee the policies, procedures, and selection of judges. All award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia.

This year over ten Georgia restaurants and chefs landed themselves as a 2016 James Beard Foundation Awards semi-finalist. Staplehouse, the for-profit subsidiary of the non-profit organization The Giving Kitchen’s has been nominated as Best New Restaurant in their first year of business. Robert Alexander of The General Muir has been nominated for the Outstanding Baker award.

See the list below to see which of your favorite restaurants and chefs were nominated for this prestigious award.

Best New Restaurant

  • Staple House, Atlanta

Outstanding Baker

  • Robert Alexander, The General Muir, Atlanta
  • Sarah O’Brien, The Little Tart, Atlanta

Outstanding Bar Program

  • Kimball House, Decatur, GA

Outstanding Pastry Chef

  • Kimiko Nishimura, Tomo, Atlanta

Outstanding Restaurant

  • Five & Ten, Athens, GA

Outstanding Restaurateur

  • Ford Fry, Atlanta (The Optimist, St. Cecilia, State of Grace, and others)

Outstanding Service

  • Bacchanalia, Atlanta

Outstanding Wine Program

  • Empire State South, Atlanta
  • Miller Union, Atlanta

Rising Star Chef of the Year

  • Jarrett Stieber, Eat Me Speak Me, Atlanta

Best Chef: Southeast

  • Billy Allin, Cakes & Ale, Decatur, GA
  • Kevin Gillespie, Gunshow, Atlanta
  • Steven Satterfield, Miller Union, Atlanta
  • Ryan Smith, Staplehouse, Atlanta

Georgia Department of Agriculture, Georgia Restaurant Association announce 2016 Georgia Grown Executive Chefs

Tuesday, February 23rd, 2016

georgiagrownGeorgia Department of Agriculture Commissioner Gary W. Black and Georgia Restaurant Association CEO Karen Bremer announced the 2016 Georgia Grown Executive Chefs on Wednesday, Feb. 17, 2016 at the GRA’s 8th Annual Taste of Georgia Legislative Reception, held at the Georgia Railroad Freight Depot.

This year, the GRA received an outstanding number of applications from qualified candidates for this distinctive and honorable program and the selection process was extremely difficult. For the first time ever, the GRA has chosen 5 chefs instead of 4. The 2016 class of Georgia Grown Executive Chefs includes David Larkworthy of Five Seasons Brewing, Savannah Haseler of Twain’s Brewpub and Billiards, Douglas Turbush of Seed Kitchen & Bar, Stem Wine Bar, and Drift Fish House & Oyster Bar, Seth Freedman of PeachDish and Derek Dollar of Milton’s Cuisine & Cocktails and The Big Ketch Saltwater Grill.

“The five chefs chosen for this prestigious program have unique talents that they bring to the table along with incredible experience in this field. They strongly support and advocate for Georgia grown products.” Bremer said. “These chefs will strengthen the relationship between Georgia’s chefs and farmers and do an outstanding job representing Georgia’s restaurants and Georgia Grown.”

“The success of the Georgia Grown Executive Chef Program over the past few years has far surpassed our expectations,” said Georgia Agriculture Commissioner Gary Black. “We look forward to using this exemplary group of chefs as our culinary translators as we continue to bridge the gap between the farmers and consumers. We appreciate the partnership with the Georgia Restaurant Association that has allowed us to further foster these relationships,” Black said.

These five distinguished chefs will join the roster of 12 other Georgia Grown Executive Chefs. Now entering its fifth year, the Georgia Grown Executive Chef Program seeks to promote the Georgia Department of Agriculture’s Georgia Grown campaign statewide. The program offers participating chefs a mark of honor and distinction, while increasing awareness for both restaurateurs and consumers about which local Georgia products are available for the cooking season.

As the program grows, it will create a pathway for consumers to find Georgia Grown products in their communities in order to support local, seasonal foods when dining out. It also aims to highlight and involve public school culinary education and school food nutrition in terms of increased opportunities for Georgia Grown products, training and recipe development. The chefs will participate in a spring and fall school event, an organized farm tour, at least one seasonal cooking clip with the Department and at least one Georgia Grown cooking event designated by Black.


8th Annual Taste of Georgia

Wednesday, February 17th, 2016

February 17, 2016, Georgia Railroad Freight Depot, Atlanta, GA. For more information, visit Georgia Restaurant Association


Barmetrix Napkinomics Service Strategy Workshop

Tuesday, February 16th, 2016

February 16, 2016, Olde Towne Tavern, Lawrenceville, GA. For more information, visit Barmetrix

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