Give my Compliments to the Chef: Featured 2024
The Atlanta culinary scene is unmatched, attracting some of the world’s top chefs. These Atlanta culinary artists will certainly elevate your wedding day meal with their talent and sincere passion for food. Not only will you be served a work of art, but your guests will also talk about the delectable meal for years to come. Check out these top chefs!
Fred Gilbert
Executive Chef, The Georgian Terrace Hotel
Chef Fred, hailing from Maine, kickstarted his culinary journey by sourcing ingredients from the sea and local farms, fostering a passion for product origins. Settling in Georgia after the 1996 Summer Olympics, he thrived in the fast-paced culinary scene. With diverse experiences, including catering for 10,000 at the Georgia Aquarium and working with Wolfgang Puck at the Oscars, Fred now serves as the Executive Chef at the Georgian Terrace. Beyond celebrity clientele, he values his 19 years of volunteering at a women’s shelter on Christmas, providing meals for first responders and supporting the community during challenging times, showcasing his deep commitment to community and service.
Dish: Butter poached lobster tail, paired with pan-seared filet mignon, rich red wine sauce, market vegetable and potato puree.
Dustin Ward
Executive Sous 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.
Alexis Valentine
Chef & Co-Owner, AV Gourmet
“Food has a beautiful way of bringing people together, and I love to curate those special moments for our clients.” From a family of chefs and cooks, Chef Alexis began his culinary career as a very young child under the tutelage of his mother. Chef Alexis is known for his exceptional flavor palate and for creating menus that deliciously help to define the event. He especially likes to create menus for weddings that speak about the couple. AV Gourmet was born out of a need for a catering service that provided highly personalized customer service and an element of creativity not generally seen in event catering companies. “Making each client feel special isn’t just a priority, but a passion at AV Gourmet. I can’t wait to personalize a menu for your palate,” he says.
Dish: A duet dinner with bacon-wrapped filet mignon and butter rum roasted chicken, fingerling potatoes and zesty farmers market asparagus.
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: Pan-roasted portabella steaks with lobster mushrooms, served atop a vegan potato purée with blistered haricot verts, charred onion petals and chimichurri.
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: Halibut crudo featuring center-cut, skinless California halibut accompanied by Fresno peppers and avocado puree.
