Give my Compliments to the Chef: Featured Summer 2026

The Atlanta culinary scene is unmatched, attracting some of the world’s top chefs. These local culinary artists will certainly elevate your wedding day meal with their talent and sincere passion for food.

Andrew Brackner

Executive Chef & Owner, Talk of the Town Catering and Special Events

Executive Chef and Owner Andrew Brackner has spent more than 30 years in the kitchen, including 20 leading the team at Talk of the Town Catering and Special Events. Prior to joining the catering company, Brackner worked for well-known restaurants and hotels where he formed lifelong bonds with fellow chefs. A summa cum laude graduate of culinary school, Brackner delivered the commencement speech to the final graduating class of Le Cordon Bleu Atlanta, instilling his values of quality, respect and integrity to the next generation of chefs.

His commitment to impeccable service and pure, ingredient-driven flavors has earned Talk of the Town Catering its reputation for excellence in the culinary and catering industry.

Dish: Chanterelle and bone marrow biscuit with buttermilk fried chicken breast and peach moustarde.

Svii Weinreich

Director of Operations and Culinary, District Events & Catering

Svii Weinreich is the Director of Operations and Culinary at District Events & Catering in Atlanta, where he oversees culinary direction and full event operations across a multi-brand catering portfolio. With 20 years of experience spanning the Masters Tournament, the Belmont Stakes, premier resort hospitality and fine dining concepts, Weinreich brings an eye for elegance and precision to every event he touches. He believes that people won’t remember what you did, they’ll remember how you made them feel, and that belief drives every plate that leaves his kitchen.

Dish: Herbed Boursin and confit tomato crostini: House-made crostini topped with whipped herbed Boursin and slow-roasted confit heirloom tomatoes, finished with fresh micro basil.

Christopher Fitzpatrick

Partner and Corporate Chef, Occasional Occasions by Carlton

Christopher Fitzpatrick is the partner, corporate chef, and COO of Occasional Occasions by Carlton, a boutique catering company specializing in elevated, globally inspired Southern cuisine. A summa cum laude culinary graduate with a background in international project management, Fitzpatrick’s signature style is inspired by his extensive travels across Europe and Asia. Dedicated to the growth of Atlanta’s hospitality industry, he serves on the executive board of the NACE Greater Atlanta Chapter and spent three years on the Allie Awards planning committee. Fitzpatrick seamlessly blends operational precision with culinary artistry to craft unforgettable, community-focused luxury event experiences.

Dish: Mediterranean cod “en crème”: flaky Atlantic cod nestled in a savory ragout of sun-ripened tomatoes and niçoise olives, elegantly draped in a golden saffron reduction.

Christian Quiñones

Executive Chef, Hotel Phoenix Atlanta

Executive Chef Christian Quiñones is an award-winning culinary leader with more than 20 years of experience directing food and beverage operations at luxury hotels across Puerto Rico, New York, Miami, Atlanta and Aspen. As Executive Chef at Hotel Phoenix, he oversees Zephyr Southern Brasserie, Bar Z, Bless Your Heart rooftop, banquets, events and in-room dining. A graduate of the Florida Culinary Institute and the Basque Culinary Center in San Sebastián, Spain, Quiñones is a MasterChef Latino winner and recipient of honors including Young Entrepreneur of the Year by SWIA and recognition among the “Three Best Young Chefs of Puerto Rico” by Primera Voz. Following his leadership of food and beverage operations at W Aspen, he returned to Atlanta, bringing a global perspective shaped by Spanish technique, Caribbean roots and Southern flavors.

Dish: Delicately glazed Faroe Island salmon complemented by a bright yuzu beurre blanc, velvety carrot purée, trout roe and vibrant green herb oil.

Tyler Gordon

Executive Sous Chef, Proof of the Pudding

Chef Tyler Gordon brings a decade of diverse culinary experience to his role as Executive Sous Chef at Proof of the Pudding. His background spans the refined kitchens of local country clubs to high-volume operations with Delaware North and Marriott, shaping a chef-driven perspective rooted in scratch cooking and culinary craft. Passionate about sourcing the finest ingredients and pushing creative boundaries, Gordon thrives in Proof of the Pudding’s culture of excellence, where hospitality is personal and quality is never compromised. He continues to grow alongside a team that holds the guest experience at the center of everything it does.

Dish: Herb-grilled filet with bourbon demi-glace, roasted shallot mash, lemon-zested broccolini and gold beet garnish.

Todd Richards

Executive Chef, Waldorf Astoria Atlanta Buckhead

Chef Todd Richards brings decades of experience shaping modern Southern cuisine to his role as Executive Chef at Waldorf Astoria Atlanta Buckhead. A longtime presence in the city’s dining scene, Richards honed his craft in the kitchens of various luxury hotels and at One Flew South, where he led the restaurant to national acclaim and James Beard recognition. A storyteller of Southern foodways, Richards has authored Soul: A Chef’s Culinary Evolution in 150 Recipes, which won the 2019 IACP Award for Best American Cookbook, and Roots, Heart & Soul, a book exploring heritage, technique and the evolving Southern table. At Waldorf Astoria Atlanta Buckhead, he leads the hotel’s culinary program with refined technique and soulful intention, honoring the region’s history while reimagining Southern cuisine through his personal lens.

Dish: Blackened red shrimp and grits: tapas-style crispy grits, spicy tomato sauce, chorizo and avocado relish.