Give my Compliments to the Chef: Featured 2025

 Feature Photo of Capolinea (Signia by Hilton Atlanta), Shot by Erik Meadows 

Atlanta’s culinary scene is unmatched and attracts some of the world’s top chefs. By pairing a sincere passion for food with pure talent, these Atlanta culinary artists are sure to elevate your wedding day meal. Not only will you be served a work of art, but your guests will also talk about the delectable meal for years to come.

Bermyson Dorvil

Executive Chef, Waldorf Astoria Atlanta Buckhead

Chef Bermyson Dorvil is well-acquainted with luxury hospitality and fine dining, having honed his culinary skills at prestigious establishments like Trump National Doral Miami, St. Regis Atlanta and currently as Executive Chef at the award-winning Waldorf Astoria Atlanta Buckhead. Hailing from Cap-Haitien, Haiti, his passion for cooking is deeply rooted in his Caribbean heritage and family traditions, drawing flavorful inspiration from his upbringing. Chef Bermyson continues to enrich his craft by exploring the diverse cuisines found in Atlanta, and he is always looking to tell a story, dish by dish.

Dish: Seared Diver Scallops served on a velvety butternut squash purée and topped with smoked trout caviar and crispy leek

Chris Morrison

Private Event Chef, The Ramspeck

At Decatur’s hottest new event space, The Ramspeck, Chris Morrison is the creative mind behind the plate. His food is a fusion of New American, Southern and French cuisine. With over 20 years of culinary experience and the achievement of High Honors at Le Cordon Bleu, Chef Chris has been recognized by the Atlanta Journal-Constitution as one of the next rising chefs. As a proud member of Georgia Organics, Chef Chris is an advocate of giving back to his community through volunteer farming, using local products and working with students of the culinary arts. He was the former Special Events Chef at Whole Foods Market and Chef/Owner of Little Farmhouse Cafe. He now brings his innovation and expertise to private events at The Ramspeck, where he executes elevated menus exclusively for his clients and their guests.

Dish: Whiskey Scallops: pan-seared diver scallops with whiskey cream sauce, served over pecorino polenta and winter peas.

Dustin Ward

Executive Chef, Bold Catering & Design

Executive Sous Chef Dustin Ward has always been cooking for others — for his family, and now, for guests at top Atlanta venues, elegant events and beyond. Before moving to Atlanta, he worked along the Florida coast, helming the five-star EAU Palm Beach kitchen as the executive banquet chef. He also led the culinary team at Shelborne South Beach, was the chef de cuisine at BLT Prime, and worked with Jose Andres’ team at The Bazaar, Angela Harnett and Gordon Ramsay at Cielo Restaurant and The Breakers in Palm Beach. No matter the kitchen, his focus has always been to support local farmers and fishermen and to inspire aspiring chefs. Additionally, Dustin is a proud recipient of the Slow Food Sustainable Food Award in 2018. Dustin looks forward to further ingraining himself in the Atlanta culinary community.

Dish: Charred Octopus with butter poached potatoes, mango and pepper salad, caper aioli and herb oil.

Fred Gilbert

Executive Chef, The Georgian Terrace Hotel

Chef Fred, hailing from Maine, began his culinary journey with a deep appreciation for the origins of ingredients, sourcing from the sea and local farms. After moving to Georgia following the 1996 Summer Olympics, he immersed himself in the dynamic culinary scene, honing his skills. His impressive career includes catering for 10,000 guests at the Georgia Aquarium and collaborating with Wolfgang Puck for the Oscars. Now the Executive Chef at the Georgian Terrace, Fred continues to impress with tailored culinary experiences for high-profile clients, including the US Women’s Soccer Team. Beyond his professional achievements, Chef Fred’s heart lies in giving back. For 19 years, he has volunteered at a women’s shelter every Christmas, provided meals for first responders and supported his community during times of need, exemplifying his unwavering commitment to service.

Dish: Royal red shrimp, halibut, andouille, Sapelo island clams and mussels, served with a tomato saffron broth.

Rachel Ryals

Executive Chef, AFFAIRS to REMEMBER at Fox Theatre

With more than 20 years of experience, Rachel graduated cum laude from the International Culinary School at the Art Institute of Atlanta as a Certified Culinarian and Pastry Culinarian. Her training includes
culinary tours in Italy, Germany, Belgium and Luxembourg. She takes great pride in being a female Executive Chef, with a 13-year tenure with AFFAIRS to REMEMBER, one of the southeast’s largest privately held catering companies and the preferred caterer at the Fox Theatre. Rachel has a well-developed palate, and her favorite food innovations feature a fusion of flavors that deliver a sensory surprise. She loves using her southern roots as an inspiration when innovating and reframing traditional dishes, offered exclusively to clients who host their events at the Fox Theatre.

Dish: Whipped brie tart, topped with hibiscus roasted blueberries, tarragon and toasted pistachios.

Clint Johnston

Chef de Cuisine, Montaluce Winery and Restaurant

An Atlanta native, Chef Clint Johnston is a life-long veteran of the restaurant industry. While having worked in restaurants since he was 15, he attributes his passion for the culinary arts specifically to his twenties when he worked for a local steakhouse. It was there that he was captivated by the from- scratch recipes and the hand-cut steaks. In the decades since then, he has worked to hone his craft, learning from award-winning chefs like former Montaluce chef Christopher Matson. His favorite cuisine to work with is Southern fusion, but he is always up for the challenge of a new idea. He is proud to call Montaluce his home and is grateful to all the guests who travel from near and far to try his food.

Dish: Roasted old-fashioned duck featuring crispy skin-on duck breast with luscious orange, bourbon glaze and tri-colored carrots.

Christian Quiñones

Executive Chef, Signia by Hilton Atlanta

Christian Quiñones leads an expansive culinary team at Signia by Hilton Atlanta as the hotel’s executive chef, bringing more than 20 years of professional cooking and management experience to the role combined with a passion for teaching and developing the next generation of gastronomic professionals. Born and raised in Puerto Rico, he now resides in Atlanta with his family. A talented and forward-thinking professional, Chef Quiñones was named Culinary Manager of the Year by the Greater Miami and the Beaches Hotel Association, Young Entrepreneur of the Year by SWIA and one of the Three Best Young Chefs of Puerto Rico by Primera Voz. He’s also won several cooking competitions including Master Chef Latino and the Jeunes Chefs Rôtisseurs Competition.

Dish: Burrata featuring roasted seasonal beets, pomegranate, and clementine dressing.

Joe Schafer

Vice President of Culinary, Electric Hospitality

Joe Schafer is the Vice President of Culinary for Electric Hospitality, overseeing operations at Ladybird Grove & Mess Hall, Muchacho, Ranger Station and The Electric Room. With over 25 years of experience, the James Beard Award nominee leads Electric Hospitality’s culinary teams and events, focusing on innovative dining experiences. Schafer revamped Ladybird’s menu to reflect a truer identity, elevated Ranger Station’s offerings and introduced sustainable practices at Muchacho. Previously, he held executive roles at top Atlanta restaurants and led food operations for State Farm Arena. Outside of work, Schafer enjoys family time, gardening and exploring new culinary destinations.

Dish: Ranger Station’s homemade hash brown, served with a Parmigiano creme fraiche and a generous spoonful of white sturgeon caviar.

Mark Alba

Executive Chef, The Kimpton Shane Hotel

Executive Chef Mark Alba oversees the culinary affairs at The Kimpton Shane Hotel, including banquets and dining outlets Hartley Kitchen & Bar and Aveline. Atlanta-born and Baton Rouge-raised, Alba discovered his love for cooking while helping his mother in the kitchen. Alba graduated from The Art Institute of Atlanta and honed his culinary skills at notable spots, including 5Church, STK Steakhouse, C. Ellet’s Steakhouse, The St. Regis Atlanta, Legendary Events and James Beard Award-winning restaurant Canoe. Obsessed with fine ingredients and the evolution of cooking techniques, Alba approaches each dish with curiosity, emphasizing local flavors and careful attention to every detail.

Dish: Alaskan Halibut with sweet corn, butter-poached leeks, tomato confit, basil oil and red sorrel.

Daniel Alvarez

Executive Chef, Proof of the Pudding

Chef Daniel Alvarez is the Executive Chef for Proof of the Pudding’s off- premise culinary division, which includes hospitality partnerships with Proof of the Pudding’s new special events destinations in Atlanta’s West Midtown neighborhood. With over 20 years of experience in the hospitality industry, he is known for his innovative menu development, team leadership and dedication to creating exceptional dining experiences. Prior to joining Proof of the Pudding, he served as the Executive Chef for the Atlanta Marriott Marquis, Georgia’s largest hotel. In total, Alvarez spent 24 years with Marriott International in executive culinary positions in Atlanta, Baltimore, Boston, Florida, New York and Puerto Rico.

Dish: A juicy and flavorful seared tomahawk ribeye steak, sous vide cooked to perfection.