Castellucci Group Atlanta John Castellucci grew up in the restaurant industry. His parents opened Sugo and he worked in that kitchen in middle and high school. “That’s where I got my first real restaurant experience,” he says. By age 13 he knew his professional path: “I felt like cooking was something that not only I would enjoy most but also be good at. It aligned … [Read more...] about John Castellucci
Kitchen
John Williams
At the tender age of 22, John Williams is on the fast track in Atlanta’s restaurant scene. Unlike most chefs, Williams fell into the business after accepting a job offer from the owner of a local music venue right before he graduated from high school. “I was taking a food science class and really liked it,” recalls the Atlanta native. “When the owner asked if I could come to … [Read more...] about John Williams
Savannah Sasser
Hampton + Hudson Atlanta Savannah Sasser As a little girl, Savannah Sasser loved working alongside her single mother in the kitchen. “It was the best way for us to spend time together as a family,” she says. When her mother first taught her how to make a roux, she’d said that it would be finished when it was the color of a penny. Sasser ran to fetch a penny then set it by … [Read more...] about Savannah Sasser
Changing With the Tides
Georgia seafood angles toward fresh caught and sustainable options to match consumer demand By Alexander Gagnon Georgia’s culinary scene has transformed drastically over the last few years. Like elsewhere across the country, the farm-to-table movement has taken off, encouraging more people to learn how and where their food comes from. It’s only natural that they’ll … [Read more...] about Changing With the Tides
Cooking Up Creativity
Pop-up restaurants take on a new form with Joystick GameBar's Kitchen Incubation Program By Alexander Gagnon Georgia's culinary scene is presenting unique opportunities for local chefs to showcase their talents in a variety of new and innovative venues. A few years ago, the Food truck phenomenon exploded onto the streets of Atlanta and other cities across the state, … [Read more...] about Cooking Up Creativity
Modern Day Pickling
By Alexander Gagnon From Restaurant INFORMER, Vol. 4, Issue 7 The Atlanta culinary scene is constantly evolving, with the hard work from local chefs working tirelessly to create something new and innovative in a flourishing market. But what if that something new was something from the past? When you hear the word pickling, it might conjure up images of your … [Read more...] about Modern Day Pickling
Food Safety Education is Vital in Our Industry
A restaurant closing article caught my attention recently. It happened in a neighboring state and involved a well-known eatery in a major city. The article described the results of an inspection after several probable and three confirmed Salmonella cases were associated with consumption of food from that restaurant in June. One of the Salmonella outbreak victims was reportedly … [Read more...] about Food Safety Education is Vital in Our Industry
Chef Doug Turbush Shares Insights on Food Culture, Locale, Management and a New Venture, Stem Wine Bar
By Christy Simo Like many chefs, Doug Turbush got his start working in a restaurant as a teenager. But he hated it – at the time. Still, it was all he knew and his parents insisted he go to college, so he got a bachelor’s degree in Hospitality and Tourism Management from the University of Wisconsin. While there, he took a cooking class as one of the restaurant management … [Read more...] about Chef Doug Turbush Shares Insights on Food Culture, Locale, Management and a New Venture, Stem Wine Bar
