OUR CHEFS TAKE GREAT PRIDE
in creating new menu items and events every season
Virginia Highlands – Andrew James Smith
It only makes sense that Atlanta’s oldest restaurant (“Serving Atlanta Culture Since 1922”) would host a chef inspired by the great flavors of Atlanta. Chef Smith has worked with one of the city’s masters of new southern cuisine, Scott Peacock (horseradish Grill, Watershed), as well as acclaimed chef Shaun Doty (MidCity Cuisine, Table 1280, Shaun’s). Chef Smith has cooked at the James Beard House, Share Our Strength’s Taste of the Nation, and the American Liver Foundation’s Flavor of the Atlanta. He teaches classes at Cook’s Warehouse, the Viking Store and Whole Foods.
Smyrna – Richard Ryan Hamlin
A Louisiana native, Chef Hamlin earned degrees in Culinary Arts and Gourmet Nutrition from the Culinary Arts Institute of Louisiana. His career includes positions with Trinity’s in Baton Rouge, as the Executive Sous Chef over all three Belle of Baton Rouge Casinos and as the Executive Banquet Chef at the 1848 House in Atlanta. Chef Hamlin joined Atkins Park Tavern Restaurant Group in 1998. Hamlin’s blend of Louisiana flavors with classic techniques creates a unique dining experience for guests of Atkins Park Tavern.