Atlanta Business Chronicle


The food scene’s next generation

Jun 26, 2015

The emerging stars of Atlanta’s restaurant world open up about cooking styles, overdone trends, favorite ingredients and what they cook at home

Atlanta’s already home to a slew of celebrity chefs, from Ford Fry to Kevin RathbunLinton HopkinsHugh Acheson and Kevin Gillespie.

But the city also seems to be fertile ground for nurturing a new generation of top chefs.

Today’s aspiring chef has more ways than ever before to build his or her name, from farmers markets to supper clubs to pop-up events.

“Once you get your foot in the door, opportunities arise from that,” saidWilson Gourley, sous chef at Lusca.

And although a hub for commerce in the Southeast, Atlanta still offers a lower-cost environment for budding restaurateurs than top-tier cities such as Manhattan or Los Angeles.

It’s a recipe for an exciting culinary scene.

“I think it’s come a long way in the past 10 years,” said Joey Ward, executive chef for Gunshow. “I’m proud to call Atlanta home. The food scene is really jumping.”

Atlanta Business Chronicle interviewed some of the city’s hottest emerging chefs for a glimpse of what’s to come.

Travis Carroll

  • Age: 31
  • Current job: Chef/owner, Dish Dive
  • Your cooking style: Free flowing and passionate with hints of fun, wit, sarcasm and a touch outside the box. I try to keep everything balanced and tasty.
  • Favorite ingredients: Salt, pepper and unicorn meat.
  • Overdone trends: Under paying the back of house staff. Overpriced food and drinks.
  • Restaurant you would open: Dish Dive and it’s already open.
  • Favorite indulgence: Whiskey, great food, music and sweet tarts
  • I dream of cooking for: My friends and family, at any one of our homes. This is the thing I am rarely able to make enough time to do anymore … It’s that simple.