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| Tom Catherall by Nikki Brown A well-known restaurateur in Atlanta, Tom Catherall has five popular eateries and his own bakery under his belt. Chef, marketing guru and solid believer in the "be true to the process and they will come" theory, Catherall is undoubtedly successful because he is honest, real and a true artist. The oldest of ten children, Catherall started his journey at the age of 15. While working for the Royal Turks Head Hotel in England one summer, he learned to take a chicken so fresh it still had feathers on it and turn it into an edible entree. This, of course, did not happen overnight. Catherall spent many years cooking and learning the secrets of chefs in different parts of the world. After he left England, he worked for hotels and restaurants and traveled to such places as Boston, Cincinnati, Bermuda, the West Indies and finally ended up in Atlanta. He eventually became a certified master chef; there are only 53 in the world. Catherall has also worked as executive chef of the Cherokee Town Club in Atlanta. His newest endeavor, Twist, is located in Phipps Plaza. He enjoys one-word names for his restaurants, funky themes and great food. His marketing ideas are obviously effective. He offers something that appeals to the “eat out” generation: cheap martinis, sushi happy hours and a hip environment to house it all. Catherall believes in using fresh ingredients. While at the Cherokee Town Club, two individuals approached him about using the fresh lettuce and vegetables they were growing in Covington. He loved the idea and started to buy produce from the couple. Over the years he has specified his different needs, and they have formed a great relationship of supply and demand. No matter the size or popularity of any Catherall restaurant, there will always be the freshest seafood flown in from the Gulf, Hawaii or Boston. Only the freshest ingredients are used, and the food itself is Catherall’s artwork. He pours his heart and soul into his work and it shows in his nearly flawless execution. Always relaxed, Catherall loves being “hands-on” in his restaurants. He believes it is the only way to be successful. He says he’s had offers to put clones of his restaurants all over the United States, but he believes he would lose control of what makes his restaurants so wildly popular. He offers great food, a fun atmosphere, and he communicates with his guests. “I like being in my restaurants and taking care of my staff and my guests. When I get tired of it all, I will get on a boat and sail away. |
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| Pictured on right in plain clothes: Master Chef Tom Catherall. |
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