Give my Compliments to the Chef: Featured 2026

FEATURE PHOTOS BY: Jack Parada Photography, Chava Productions, Raven Shutley Studios, Kristen Thomison

Behind every unforgettable wedding meal is a chef who brings vision to the plate. And the right chef can turn your wedding dinner into something guests talk about for years! Read on to meet the culinary talents transforming Atlanta weddings — and discover the signature dishes they’re serving up.

Jenn Moniz

Executive Chef, LowCountry Catering

A proud member of Les Dames d’Escoffier, Executive Chef Jenn Moniz brings more than 25 years of culinary experience to a thoughtful, elevated approach to off-premise dining. Portuguese by heritage and raised in Fall River, Massachusetts, her cuisine is shaped by Latin influences and classical French training at Le Cordon Bleu. After moving to Atlanta in 2013, Jenn honed her craft with respected industry leaders, including Bold Catering and Proof of the Pudding, before joining LowCountry Catering. Known for elevating clean, simple ingredients, she approaches every event with precision, passion and deep respect for life’s most meaningful celebrations.

Dish: Pan seared halibut, forbidden rice risotto, roasted sunburst squash, truffle corn milk, corn husk ash oil and micro seagrass.

Photos by Jack Parada Photography

Hong Vu

Head Chef, Ruby Chow’s

Born to Chinese-Vietnamese immigrant parents, Hong Vu grew up with three siblings and a hardworking father who cared for the children and cooked the same simple meals every day: steamed rice, eggs and cabbage. Craving variety and driven by love for her family, she began experimenting in the kitchen at a young age, sparking her passion for Asian- inspired cooking. Although she initially pursued biology and pre-med in college, her heart kept returning to food and hospitality. Her first restaurant job at Harry & Sons opened her eyes to diverse cuisines, and her career truly began to take off after her time at Miso Izakaya, where she deepened her craft and found her footing in Atlanta’s culinary world. From Miso Izakaya to Le Fat, Ton Ton Ramen & Yakitori and Ruby Chow’s, Hong rose through every role and now serves as head chef of Ruby Chow’s.

Dish: Lucky char siu sea bass paired with a bold red glaze, representing the Chinese color of good fortune, love, joy and prosperity.

Photos by Chava Productions

Chris Morrison

Executive 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: Cast iron blackened filet served over short rib demi.

Photo by Raven Shutley Studios

Mark Alba

Executive Chef, The Kimpton Shane Hotel

Executive Chef Mark Alba oversees the culinary affairs at Kimpton The 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: Chicken and dumplings, made of potato gnocchi, chanterelle mushrooms, black-eyed peas, lemon chicken velouté and cornbread croutons.

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.

Joseph Graffeo

Executive Chef, Signia by Hilton Atlanta

An industry veteran, Joseph Graffeo leads the culinary program at Signia by Hilton Atlanta as the executive chef. He oversees all daily operations for the eight food and beverage experiences at the hotel and serves as the primary creative strategist, operational leader and brand ambassador. Graffeo’s love for the kitchen began early, making pasta from scratch with his grandmother before stepping into his first professional role as a dishwasher at age 14. From there, he worked his way through the restaurant industry’s ranks. Before joining Signia by Hilton Atlanta, Graffeo held culinary positions at Marriott properties in Philadelphia, Phoenix, Dallas and the Marriott Marquis Houston, and most recently served as executive chef of Toca Madera Houston. A two-time graduate of the Culinary Institute of America, he enjoys pushing culinary boundaries, promoting diversity in the menus he creates and exploring the endless possibilities of gastronomy. When not in the kitchen, Graffeo enjoys hiking, woodworking, metalworking, traveling, dining in new restaurants and spending time with his dog, Roscoe.

Dish: Spaghetti nero di seppia, featuring squid ink, clams, fried squid, Calabrian chili and brodetto.

Daniel Alicea

Executive Chef, The Whitley

Chef Daniel Alicea has spent the past two years elevating the culinary experience at The Whitley with his refined technique and creative approach. With 19 years of industry experience, he brings expertise from leading fine dining restaurants, luxury hotels and high-end steakhouses. A Le Cordon Bleu graduate, his career includes key roles at The Envoy, The Revere and Loews Hotels in Boston and Atlanta. Most recently, he served as Executive Chef at Le Méridien Atlanta, where he led one of the most financially efficient and innovative kitchens in the Davidson portfolio. His passion and precision continue to define luxury dining at The Whitley.

Dish: Pan-seared sea scallops set atop creamy hominy grits, finished with local corn succotash and a fragrant drizzle of house made chili oil.