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| Kevin Hickey: Park 75 Kevin Hickey, executive chef of Park 75, sees his work not as a profession so much as a passion. "Working in restaurants, committed to hospitality in hotels is a vocation. It's like priesthood. There must be dedication -- a love with what you're doing that makes you work beyond just a paycheck. You have to feel the allure." Hickey first felt the culinary bug early on and has never questioned his choice to dive deep into a long career where he dishes up fine fare. Raised in Chicago, Ill., young Hickey enjoyed holiday visits where his family dined at fine hotels since his mother rarely cooked. At age 13, he began working for his uncle at a bistro where he was enthralled with simple things, including busing tables and running food. After continual restaurant stints, a college degree in hotel and restaurant management and a position at the Four Seasons restaurant in Beverly Hills where he was promptly promoted to executive sous chef, he quickly went from slinging hash to serving haute cuisine. He eagerly began to build menus at Four Seasons' restaurants in Dublin and London, where he assimilated foreign and familiar fare into his own eclectic menu of regional American cuisine. Hickey's training has been transferred elegantly but without attitude onto china fine at Park 75, currently one of only five Mobil four-star-rated restaurants in Atlanta. Hickey’s brunch was recently dubbed “the most amazing brunch in the world” by Zagat. For $35 per person, diners can experience a Sunday extravaganza that begins with homemade doughnuts and continues with 11 courses, each served with insightful commentary by skilled staff members. Weekday breakfast and lunch offerings draw midtown locals, and the dinner delights change ingredients with the seasons (but not integrity). Featured items might include appetizers like Diver sea scallops Rockefeller with white truffle hollandaise and entrees like braised beef short rib ravioli with flash-seared Hudson Valley foie gras. The chef's favorite food trend is the uprise of the ethnic family-owned restaurants. His least favorite food movement is the treatment of food as fashion. He has a love/hate relationship with “fusion” cuisine and neuveau Asian influences, although he feels all food fare is a combination of the “majority rules” large empires and the ethnic forces they colonize. Hickey strives to make Park 75 “the worst kept secret” for eclectic and exciting dining for locals as well as hotel visitors. His dishes promise an ever-innovative mixture of comfort cuisine mixed with exotic ingredients enjoyed without jet lag or luggage bags. Park 75 is located in the Four Seasons Hotel at 75 14th Street. Call (404) 881-9898 for reservations. You can also visit them online at www.fourseasons.com. |
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