Chef Forough Vakili

Rooted in curiosity and craft, Chef Forough Vakili’s path combines the discipline of her Georgia Tech degree in chemical engineering with her love for simple, seasonal cooking and genuine hospitality at Le Bon Nosh.

Chef Steven Satterfield

With Miller Union, named after the historic stockyards in Atlanta’s old meatpacking district, James Beard Award–winning chef Steven Satterfield honors Southern traditions and helps shape the future with a seasonally driven, sustainability-minded approach and a deep respect for place.

Southern roots. Seasonal soul. World-class craft.

Chef Nicolas Bour

At the Farmhouse at Serenbe, Chef Nicolas Bour blends Southern traditional farm-to-table dining experiences with a fresh, modern twist. Drawing from its own garden, Serenbe Farms and local artisans, the FarmHouse crafts regional dishes that celebrate the flavors of the South.

Chef Deborah Vantrece

Chef Deborah Vantrece's Twisted Soul Cookhouse and Pours honors soul food's deep roots and spirit of fellowship while looking ahead to a greener table. Her dishes bring people together, celebrate heritage and prove you can savor tradition while cooking up a more sustainable tomorrow.

Chef Roshin Martin

The Wolfgang Puck Catering team brings a warm, personal approach to hospitality and a relentless pursuit of culinary innovation. Drawing on global influences and a passion for immersive dining, Chef Roshan and his team craft elevated, thoughtfully executed experiences while pairing attentive, hands-on service with inventive ingredients, modern techniques and a forward-thinking spirit.