Southern Wing Showdown 2017

Chef Fact Sheet

Atlanta Chefs:

Canoe: Executive Chef Matthew Basford

He is originally from Australia where he was exposed to different cooking techniques. This inspired his
Pan-Asian cuisine. He competed in numerous cooking competitions in Australia such as Tasting
Australia, where he was awarded second place, and the Nestle Junior Chefs of Australia Competition.
After becoming a Qualified Chef through a four-year apprenticeship, he traveled to the United States.
He is committed to serving fresh, seasonal ingredients.

Donetto: Executive Chef Mike Perez

Graduated from the Johnson and Wales University in Miami. He originally wanted to work as a flight
attendant to travel. This passion led him to traveling as a chef to places like Hawaii, Oregon, California,
Alaska, South Carolina, and now Georgia. He has received recognition for leading restaurant Ten01 to
becoming Restaurant of the Year in Portland, Oregon. Also, he served as a Sous Chef under Food
Networks chef Scott Conant.

Hampton + Hudson: Executive Chef Savannah Sasser

She is a Pittsburgh native that went from serving vegetarian options to becoming a butcher. She is an
active member of the La Dames dEscoffier International Atlanta Chapter. Savannah believes in food
being sustainable and locally grown.

Ormsbys: Executive Chef Nick Anderson

Graduated from Johnson & Wales University in Charlotte, North Carolina. He served as a sous chef for
six years at Canoe. Other Atlanta restaurants he has held chef stints at include Rathbuns and Tomo. He
has contacts with local farms and plans to offer local products throughout the menu.

Saltyard: Executive Chef Nick Leahy

He was born in Bermuda and spent time in Europe as a child. He has a passion for cooking international
dishes using local, organic ingredients. Nick has held jobs with Concentric Restaurants, 5th Group, Chef
Chip Ulbrich, and has worked with Executive Chef Daylesford Organic in London, England. He was the
winner of the Taste of Atlanta VIP Chefs Cook-Off competition and the Golden Ticket recipient for
the Atlanta Battle of the Burgers. Hobbies include hiking with his dogs (Tater and Lily-Bean), reading,
and cooking for his wife.

Seven Lamps: Chef Drew Van Leuvan

Drew has over 20 years of culinary experience. He began his passion for cooking while attending the
University of Massachusetts, where he went on to graduate from the Culinary Institute of America. He
has worked at well-known Atlanta restaurants such as Toast, Spice, Saga, and Concentric Restaurants.
Also, Nick previously owned the Pan De Mie Pasta Company. He is a member of the Jean Louis Palladin
Foundation, Slow Food, and Chefs Collaborative. He also recently received Springer Mountain Farms
Celebrate the Chef award.
Southern Bistro: Chef Ron Eyester
Also known as The Angry Chef because of the alter ego of him on his Twitter account. He strives to
use quality ingredients and present it in a creative manner. Ron is entertaining and gives a humorous
perspective on restaurant etiquette. He views working in his restaurants as a lifestyle rather than as a job.
He loves spending time with his two children, Mydland and Cassidy.

Table and Main: Chef Woody Bach

Woody was raised in Syracuse, New York, but his cooking style originates from Louisville, Kentucky
where most of his family is from. He received his degree from Johnson & Wales University in culinary
arts. He and his wife currently live in Roswell, Georgia so they can enjoy the small town feel while still
being close enough to the city. His favorite menu item from the current Table and Main menu is the pinto
beans.

The Local Republic: Chef Scott Smith

He buys his produce from regional farmers (many from Georgia) because he wants to provide quality
ingredients in the food he serves. There are no microwaves in the kitchen he works in. The menu
frequently changes, as he wants to use produce that is in season.

The Mercury: Executive Chef Brian Carson

He is a Georgia native who began his culinary journey cooking at local restaurants in Cummings,
Georgia. He graduated from the Inland Northwest Culinary Academy in Washington. He has also spent
time cooking for 4th and Swift, Gunshow, and The Pearl And The Pig.

White Oak Kitchen & Cocktails: Executive Chef Todd Richards

Todd is originally from Chicago and is a self-taught cook who has landed jobs in five-star kitchens. He
was a 2013 James Beard Awards semi-finalist for Best Chef Southeast. He has cooked for several Atlanta
restaurants over the years such as the Ritz-Carlton Buckhead, The Shed, and The Pig and The Pearl. He
will be coming out with his own cookbook called Soul. He started Richards Southern Fried at Krog
Street Market and he served as a mentor for Ludacris when he opened the Chicken+Beer at the airport.

Other Chefs:
Bald Headed Bistro: Chef Eric Fulkerson, Executive Chef
Fulkerson graduated from the Culinary Arts at Johnson and Wales University in Charleston, South
Carolina. He has also received awards and recognition for the Five Star Food Fight at the Chattanooga
Market. This led to his invitation to the World Food Championships, which is one of the largest food
competitions. Fulkerson has also had the opportunity to cook for former President George W. Bush and
Laura Bush.

Bonterra: Chef Blake Hartwick

Hartwick has generated a broad range of experience starting as a sous chef to now leading as an executive
chef. He has had the opportunity to work for various restaurants. These restaurants include Bistro 100,
Carpe Diem, Sonoma, and Ratcliffe. In 2004 to 2006, He spent time working in Spain at the Carpe Diem
and NoDo. Hartwick was also invited to assist the James Beard House to in creating a Taste of
Charlotte menu.

Cotton & Rye: Chef Brandon Whitestone, Chef / Partner

Whitestone graduated from the New England Culinary Institute in Vermont. After school he worked in
Boston, New Hampshire, and then went to Miami. In Miami, Whitestone worked with Chef Allen Susser
where he developed a passion for farm-to-table cooking. Allen mentored him and introduced him to a
variety of cuisines and new ingredients. He eventually took over the kitchen and was nominated for the
Best Up and Coming Chef Miami. He and his wife Susan decided to then move to Savannah and open
up Cotton and Rye.
Mimosa Grill: Chef Thomas Marlow, Executive Chef
Marlow is originally from Fairport, New York. He decided to move and attend school at the Johnson and
Wales University in Charlotte, North Carolina. Shortly after his graduation he spent time traveling in
Chaing Mai and in Singapore. Marlow has also been able to work alongside Chef Chris Hasting, a former
James Beard recipient of Best Chef in the Southeast. This gave him the opportunity to cook different
styles using local produce. His experiences influenced him to use local produce and natural pasture-raised
animals for his charcuterie program at Mimosa Grill.

Poogans Porch: Chef Daniel Doyle, Managing Chef Partner

At the young age of 15, Doyle set off on a journey to Charleston to explore his passion for cooking. He
attended the Johnson and Wales University, then immediately began working in a variety if restaurants in
North and South Carolina. Doyle received recognition for Best New Restaurant while working at the
Fish Restaurant in downtown Charleston. He has also been invited to the James Beard House annually
since 2012.

Stoke: Executive Chef Chris Coleman

Coleman is from Charlotte, North Carolina, but spent many years growing up spending time with his
grandparents in Missouri. This exposure increased his desire to use local ingredients. He worked his way
up in the restaurant industry and became an executive chef at the early age of 21. His abilities eventually
led him to work in the hotel industry as The Dunhill Hotel, The Ashbury, and Marriot City Center.
Coleman is married to his wife Ashley and together they have two kids, Luke and Ellie.

Urban Grub: Chef Edgar Pendley Executive Chef

He is originally from Tennessee and enjoys hunting. Pendley finished his education at the Johnson and
Wales University. He has received recognition for his expertise and has been nominated for the Best
Chefs America award. Also, The James Beard Foundation invited him to New York to create a dinner
for one of their events this past March.