Atlanta's Finest Dining



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Atlanta’s Greatest Chefs
by Caren West (2001)

Maybe it is because we simply have to eat in order to survive, but we often overlook the masters who slave behind the scenes. For anyone who has ever tackled the art of cooking, it is easy to appreciate the work and passion that a chef places into creating a meal, but it is also just as easy to forget. When we dine we want and expect more than just a meal. We want an experience, a memory and a craving to come back for more. Passion, stamina and dedication are simply a fraction of what it takes to make it in such an unforgiving industry. Fortunately, our city boasts a healthy serving of great chefs that continue to win over our hearts and our stomachs – and each with a special recipe for success.

From epicurean legends to the newcomers among Atlanta’s dining scene, talented chefs are peppered throughout the city. Chefs like Gerry Klaskala, Guenter Seeger, Sotohiro Kosugi, Ian Winslade, Kevin Rathbun, Ann Quatrano, Clifford Harrison, Shaun Doty and Philippe Haddad consistently receive rave reviews for their efforts and are credited with putting Atlanta on the map as a culinary epicenter in the making.

If you have not yet dined at Aria in Buckhead, run to the phone and make a reservation immediately, seriously - it is that good. With the help of an all-star team, Chef and owner Gerry Klaskala turned what was formally Hedgrose into one of the coolest contemporary dining locales in the city. Equally as impressive as the American cuisine and Klaskala himself is the simplicity of the design that includes lighting elements from Chris Moulder, original paintings from Ann Faber, Metalwork from Michael Puzio and graphic design work from Jeff Moore. “Part of the dream was to enlist a cadre of artists to help build this place and create a very singular restaurant,” says Klaskala. With his heart on his sleeve, Klaskala speaks about his vocation and Aria like a father speaks about his children. A shining example of what it takes to be a successful chef, Klaskala credits his staff, attention to detail and a sincere devotion to please his clientele to Aria’s rapid rise. “The bottom line is that we want people to enjoy it, to crave it,” he says. “We’re trying to push as many of your pleasure buttons as possible.”

Recognized worldwide for his accomplishments by his peers, critics and foodies alike, Guenter Seeger is one of the most famous chefs in Atlanta. “It’s the only thing I know,” he says. His extensive list of accomplishments ranges from receiving the Mobil Five Star Award in 2000 and 2001 for his namesake restaurant, Seeger’s, and being voted into the prestigious Relais and Chateau Association as a Relais Gourmands. Raising the standard of dining in Atlanta, Seeger’s impact on our culinary scene has been substantial. A character like no other, Seeger is a perfectionist and focuses on using only the finest ingredients in his cutting-edge modern classical cuisine. Since his arrival in Atlanta 13-years ago, Seeger has established a national network of the finest available sources for produce, meats, cheeses, fish, breads and wine. With exquisite service, a beautiful and uncomplicated décor and the chance to watch a true master at work, dining at Chef Seeger’s refined bungalow-style restaurant is an experience like no other.

In spite of the strip-mall location, Soto Japanese Restaurant is considered one of Atlanta’s greatest treasures and is consistently filled with “Sotoholics” wanting one more bite of Chef Sotohiro Kosugi’s masterful creations. His traditional sushi and innovative ingredient combinations have earned him the position as one of Food & Wine’s top 12 chefs in the country. His Japanese cuisine is unmatched in Atlanta and is a guaranteed good meal that will leave you wanting to make a reservation for your next visit before you walk out the door.

Chefs Kevin Rathbun (Nava & BluePointe) and Ian Winslade (BluePointe) have made BluePointe one of Atlanta’s most sizzling dining spots. The bold décor, impeccable service and Asian influenced American menu has landed the two chefs recognition in Esquire Magazine, Bon Appeitit, Food & Wine and Gourmet to name a few. Rathbun, who is often noted for his outstanding personality in addition to his culinary creations, has an infectious passion for his work that transcends into his Southwestern inspired dishes. Under his guidance, Nava soared to the top of our culinary scene and is still recognized for Rathbun’s exciting cuisine filled with flavorful spices, chilies and salsas.

As the Executive Chef of BluePointe, Ian Winslade has kept the savvy restaurant in the limelight and on the top-of-the-mind with locale and visiting diners. “I believe in using the best possible ingredients, and incorporating them into dishes that are true to my philosophy about food,” says Winslade. “I love focusing on technique. This is really what cooking is all about, and it is the hardest part to master,” he adds. The true sign of an amazing chef, BluePointe is packed almost every night with customers raving about the cuisine and chic atmosphere they get to enjoy it in. “I love the instant satisfaction of creativity. To dream up an idea, then turn that dream into a plate of food, is the most satisfying part of my profession. Being able to communicate that to others is a very close second,” he concludes.

Since they opened Bacchanalia in 1993, Ann Quatrano and Clifford Harrison are consistently recognized for their efforts and are considered pioneers in Atlanta’s chef-owned restaurant movement. Now with Floataway Café and Star Provisions added to the lineup, the two chefs drip success and have a list of culinary awards to prove it. For years, Bacchanalia has been rated one of the top ten restaurants in the Atlanta Journal Constitution and has been featured in Bon Appetit, The New York Times, The Wine Spectator and USA Today. By using only the finest ingredients like organic and locally grown produce (often from their own farm) Quatrano and Harrison treat their diners to culinary masterpieces ranging from modern American to country French and Italian cuisine.

Downtown’s hotspot, Mumbo Jumbo, has become one of the trendiest and most talked about restaurants in Atlanta. Executive Chef and co-owner Shaun Doty seasonally influenced modern American cuisine that has quickly earned him a reputation as one of the most gifted young chefs in Atlanta. With a list of accomplishments as diverse as his menu, Doty has worked under Guenter Seeger at the Ritz-Carlton and has pursued culinary stints throughout Europe including experience with fromageries, bread bakeries and chocolatiers in France and Belgium as well as working at the Michelin Three-Star restaurant Comme Chez Soi.

Known for his work at Nikolai’s Roof and The Abbey, Chef Philippe Haddad recently opened Philippe’s, a casually elegant bistro in Peachtree Hills. Still overseeing the kitchen at The Abbey, Haddad is credited with elevating the level of dining at the famous Atlanta eatery and earned the restaurant a Golden Vine Award, a Five-Star Diamond Award, and a Wine Spectator Award to name a few. Haddad’s fare at his new locale draws from his native land of Belgium and features contemporary cuisine. Like his peers he uses only the finest ingredients and has already earned a loyal following that crowd the piano bar Mediterranean inspired décor.

With thousands of restaurants in and around Atlanta, it is nearly impossible to give due credit to every chef that is deserving of recognition. Our city houses many fine chefs like Joel Antunes, Scott Serpas and Pano Karatassos Jr. that have garnered as much respect as their peers deserve more than mere mention in this piece. There is also a pool of unknown talented chefs that is yet to be discovered by local food gurus like John Kessler, Jane Garvey and Jack Hayes. Restaurants like Meritage, Tierra, Food Studio, Oh…Maria!, Watershed, Tamarind, Canoe, Chopstix, Dish, Bistro’s and the newly opened Terra di Siena all have teams of incredible chefs that help give our city an eclectic dining palate to chose from.

As rapid as Atlanta is growing in all directions we are sure to see our dining scene progress and move forward. As this trend continues we have to give credit to our most notable chefs who are paving the way for others to follow. “Atlanta's culinary scene has changed a lot since I came here in 1993. Every year the quality and quantity of restaurants improves. I hope that one day we will become known as a dining destination like New York, Chicago or San Francisco,” says Winslade. “I think they (Atlanta’s diners) are becoming more knowledgeable, sophisticated and discerning. This can only help the spiral upwards,” he adds. With their sincere passion and drive to deliver us the perfect helping of delicious food, unforgettable atmosphere and an experience we can walk away with, Atlanta’s chefs are adding a necessary element to the distinctiveness of our city. “There’s a sense of joy in our work that we truly love what we’re doing,” says Klaskala. “It is like when we used to say there is a gas station on every corner, now there is a restaurant on every corner. It is great time to go out and eat great food,” he concludes.