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| Scott Serpas, TWO. urban licks Executive Chef/Partner by Kim Urquhart Chef Scott Serpas continues to heat up the local dining scene with his latest endeavor, TWO. urban licks. The high-profile, chef driven restaurant is setting the town ablaze with its “live fire cooking” and funky urban atmosphere. Serpas has created a menu of “fiery American cuisine” flavored by his New Orleans heritage, Southwestern style and a dedication to the boldest seasonal flavors. From flame-kissed meat and fish to Cajun-inspired bbq salmon and hot frog legs, the native Louisianan brings a bit of the bayou to TWO. He credits growing up in New Orleans for inspiring his love of cooking. “My mom and dad almost always cooked at home. We were a Catholic family so we’d have seafood on Friday and red beans and rice. And then there was crawfish season,” he recalls. Serpas’ curiosity for cooking began when he was a bus boy in New Orleans, and he began spending time in the “back of the house” with the cooks. This led to a desire to pursue a career in the culinary arts. Following his passion, he graduated from Delgado’s Culinary Institute in New Orleans in 1990. An externship enabled him to work on the line at Mr. B’s Restaurant under the guidance of Chef Gerard Maras, as well as in the pastry department at the Le Meridien Hotel, both in New Orleans. To expand his style of cooking and advance his career, Serpas moved to Dallas, Texas, and worked with Chef Kevin Rathbun at Baby Routh’s, paving his foundation in Southwestern cuisine. After four years, Serpas moved with Rathbun to Atlanta, taking a position as sous chef at NAVA. Then it was back to New Orleans in 1997 where he worked with Executive Chef Mike Fennelly at Mike’s On The Avenue as Chef De Cuisine. In 1998, Atlanta restaurateur Sia Moshk selected Serpas as the executive chef for his new endeavor. The team then opened Sia’s that November and Mitra in 2003. The Southwestern flavor that characterized his cooking at Sia’s and Mitra’s is evident at TWO in dishes such as roast chicken enchiladas stuffed with pumpkin, cranberries and goat cheese. He describes his current cooking style as “rustic and homey,” with a hint of “cutting edge” in plates like lamb lollipops and smoked salmon chips. Serpas creates the menu nightly for seasonal specialties and the freshest possible ingredients. “It gives me a lot of flexibility,” he says. “If I feel like the quality of something that comes in is not up to par, I’m not held to it.” Serpas saves room in his busy schedule to extend his talents to the community. He is active in cooking classes and events benefiting various non-profit organizations. In February, he was selected to cook at the prestigious James Beard House. Serpas has been featured on a CBS segment called “Life, Love and Lunch” in New Orleans and on Fox’s “Good Day Atlanta.” Serpas and staff use unique equipment to create their culinary delights at TWO. A 14-foot rotisserie, which the restaurant says is the largest in the nation, and an antique forge-turned-wood fire grill are at the heart of the “fiery” cuisine. Serpas said the slow cooking process helps hold the moisture and adds crispness to the skin of the chicken and duck. “It’s a good visual, and provides intense flavor,” he says. Long-time Atlanta restaurateurs Bob Amick and Todd Rushing are the driving force behind TWO. urban licks. With Serpas at the wheel, TWO joins its sister restaurant, ONE. midtown kitchen, on the road to success. TWO. urban licks is located at 820 Ralph McGill Boulevard. For reservations, call 404-522-4622 or visit their website at www.twourbanlicks.com. Hours: Monday – Thursday 5:30 pm to midnight; Friday – Saturday 5:30 pm to 1 am; Sunday 5:30 pm to 10 pm. |
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| Executive Chef Scott Serpas | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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