Interviews with Our Chefs

• Virginia Willis, Spring 2005

Alisa Barry

Alisa Barry, founder and creator of Bella Cucina Artful Food poetically describes her mission in life. As the creator of "beautiful food", she knows something about beauty. She has created over 50 products for the award-winning Atlanta based company since its inception over 9 years ago as a tiny local café where she reigned as chef, and now as a national specialty food company where everything is still produced and labeled by hand.A self-admitted perfectionist, Alisa is not one to settle for the easy way out. Her many travels to Italy and beyond have reinforced her philosophy of quality over quantity, with an attention to detail and artistic spirit rooted in classic design.Even the offices of Bella Cucina reflect the creativity and beauty that is her calling card.Nestled behind white linen curtain panels, each workstation is set-up with matching birch wood desks and rolling carts with fresh flowers artfully arranged in a celdon vase. Antique wood flooring and a 14 foot long wooden table purchased from a Ralph Lauren prop warehouse speaks to her appreciation for all things authentic.  Her mantra maintains that by enhancing our lives with beauty, whether we consciously realize it or not, we are experiencing a more qualitative, joyful life.Bella Cucina opened their flagship store this fall to the public. With 15 foot ceilings and wood and terrazzo floors, its design recalls a European food shop from the 1900's. Repainted crisp white, old counters plucked from a drugstore in south Georgia, serve as wrapping stations for the artfully packaged foods. The store stocks other European specialty food gifts, found objects and furniture pieces  collected on Alisa's yearly travels to Italy. Her passion for antiques started with a small stand called Alfresco that sold antiques and kitchenware as part of her café set-up. Her antique finds are often inspiration for new products on the Bella Cucina line.

Gena Berry

President, Culinary Works

Culinary Entrepreneur Gena Berry pursues a culinary career that takes her coast to coast and occasionally across the sea to share her culinary talents and secrets.  Whether corralling celebrity chefs for the Super bowl fundraiser-"The Taste of the NFL", or producing a cooking show for network TV, Gena's never far from the kitchen. Gena has worked behind the scenes for Bobby Flay, Tyler Florence, Marvin Woods, Gale Gand, Kevin Rathbun and most recently produced the food for the cover shots of her friends and colleagues cookbooks; Virginia Willis "Bon Appetit Y'all" and Shirley O. Corriher's "BakeWise". Gena's company, Culinary Works, provides "creative consulting for all things culinary" a job description that includes everything from producing food shows to media training, teaching , culinary event planning , cookbook editing and PR. Her popular Atlanta cooking classes were featured in Southern Living Magazine. Gena is a judge for the prestigious James Beard Awards and has studied at the Culinary Institute of America .She has produced projects for SubZero/Wolf Gourmet, KitchenAid, the Sea Island Company,Taste of the NFL and a host of other blue chip clients. Gena is affiliated with a variety of prestigious culinary groups including Les Dames d¹Escoffier International, International Association of Culinary Professionals, Women Chefs and Restaurateurs, The American Institute of Wine and Food, and the James Beard Foundation.

Julia Cummings

Julia Cummings is a supervisor in the Specality Dept of Harry's Farmers Market in Alpharetta. She joined the family in 2006 after a decision to change careers and follow her passion for all things involving food and cooking. A self described "foodie", she is self taught. Julia takes every opportunity to absorb the insight, information and experiences from the cheese, wine and charcuterie experts at Whole Foods Market. She believes that these experiences allow her to better serve her customers needs. 

Samantha Enzmann

Samantha Enzmann is an Atlanta native.  After spending several years as a performer she moved to the West Coast to pursue culinary endeavors.  Samantha graduated from Western Culinary Institute Le Cordon Bleu and has continued with follow up education at The Culinary Institute of America in St Helena, California.  In 2003 she returned to her home town.  She signed on to prep and style dishes for the television program Home Plate with Marvin Woods. Later that same year, Enzmann accepted a position as an instructor at the Atlanta Viking Culinary Arts Center and in 2006, was promoted to Director.  She has run her own private chef companies in both Portland and in Atlanta, has done food styling work, recipe testing and is always learning.  She has also worked with CNN as a guest chef on a food safety Thanksgiving segment.In 2008 Samantha opened The Mercantile in Candler Park with business partner, Janea Boyles.  She oversees menu development and execution as the Executive Chef of The Mercantile.  The Mercantile is a specialty food store that features freshly prepared foods, lunch and dinner from an open kitchen.  She relies on her decade of culinary education and professional experience to guide her and her talented staff. We welcome Samantha as she joins the cooking school as a Salud! instructor.

Ron Eyester

Executive Chef & Owner, Rosebud Restaurant

Shortly after taking his first restaurant job in his late teens, Ron Eyester developed a "sixth sense" that he was headed for a career in the restaurant business.  Although he was initially captivated by the intoxicating intensity and provocative nature of the restaurant business, he most certainly would have never been able to anticipate the "long strange trip" the restaurant industry has taken him on over the course of the past 13 years.  According to Eyester, the restaurant business is like a sick addiction; once you get in, it's nearly impossible to get out.Ron was unknowingly exposed to some great food for much of his younger years.  He grew up in New York (enough said) and spent his college years in Charleston, South Carolina while attending The Citadel.  It was while working on his Masters Degree back in New York that Ron experienced an epiphany of sorts and decided that he would pursue a career in the kitchen.  The next six or seven years would be an interesting nomadic lifestyle that would find Ron opening many different doors; some good, some bad, trying to absorb as much as possible and ultimately find the right fit.  Not knowing the exact answer, Ron did know he had to end up in a somewhat sophisticated, cosmopolitan city in order to pursue his ambition in serious fashion.  Atlanta would become that city; and after a few more speed bumps and obstacles Ron would eventually settle in with 101 Concepts as the sous chef of the original Food 101.  It was his many years with them that brought all his experiences "full circle" and prepared him for this next phase of his restaurant career as Executive Chef and Owner of Rosebud.In speaking with Ron, he will always mention that his unconventional "upbringing" in the industry has indeed been the catalyst that has ultimately propelled him to the level of restaurant owner.  Moreover, his humorous disposition allows him to reveal that not only is he not formally trained; he has probably absorbed more useful lessons from the mistakes that he has seen in past kitchens and from the mistakes he has made.  Regardless of how he has learned his trade, Ron is most thankful for the fact that he discovered his natural ability to pair flavors and his sense of commitment to relentlessly (sometimes recklessly) pursue his passion for cooking. Although the kitchen is indeed the foundation of this passion, Ron has always been intrigued by the entire restaurant operation and its ever evolving culture.  Ron insists that in continuing to be a student of this industry, the understanding of human nature and effective communication skills are imperative... In fact, the food is the easy part, "if I could hang back in the kitchen all day and just cook, life would certainly be less complicated.  However, it's only after you get to know your guests that your cooking style can evolve and take a shape that truly reflects your neighborhood.  You have to be willing to get out there, listen, interact and make adjustments."In terms of food, Ron's mantra could not be simpler: "buy local."  Ron is constantly challenging himself to resource the freshest available products and has built a reputation as being someone who almost always gives something a try.  Moreover, the process isn't merely buying food, but taking the time to develop relationships that ultimately enrich the very fabric of the restaurant.  Ron likes to think of his cooking as very approachable, yet conveys a sense of depth.  You usually will not find more than three or four different flavors on plate.   Ron has learned to embrace a certain ingredient as the focal point of a dish, and, as he has matured as cook, Ron's cooking continues to be clean and concise.   Ron actually makes good use of his degree in English, (much to his parents' delight) with thought provoking interpretations of classic American dishes and witty menus. When Ron is not in the restaurant (which doesn't occur too often) you usually find him taking his son Mydland out for breakfast or trying to get some much needed yard work done.  However, more often than not, he'll usually bypass the yard work in favor of downloading a new Panic show or some obscure album off of iTunes.   Ron also tries to make some time (he should probably try harder) for his wife Pamela, who is a semi-retired pastry chef and an extremely dedicated mom.  Ron, Pamela and their son Mydland live in Kennesaw amongst a ridiculous collection of cookbooks and food magazines.

Debbie Fraker

Debbie Fraker is the wine buyer at Whole Foods Market in midtown Atlanta. She has been selling, enjoying and studying wine for almost 20 years, and has been working for Whole Foods Market for 2 years. Wine travels have taken her to Argentina, Chile, Germany, France and recently, Italy. Away from work she enjoys motorcycle riding, flat water kayaking and cooking.

Jane Garvey

Based in Decatur, Jane Garvey is a freelance writer, editor, and lecturer who contributes to a wide variety of publications on topics including wine and food, art, travel and history. As a wine educator, she gives ongoing lectures and writes a monthly column for the Atlanta Wine School. She specializes in teaching about the wines from Germany/Austria, Spain/Portugal, New Zealand, Australia, South Africa, South America, among others.She has also written several dining guides related to the south, including The Eclectic Gourmet Guide to Atlanta; Across Atlanta: A Residents' Guide to Atlanta; and the Atlanta Dining Guide for Gault-Millau. Jane has shared her wine expertise through articles in Grape Anticipation magazine; Gayot.com; The Wine Report; Atlanta magazine; Atlanta Woman magazine; Travelandleisure.com; and the Atlanta Journal-Constitution. She has been invited to judge wine competitions all over the country.A graduate of the University of Georgia, she has taught at several Georgia colleges. When she's not teaching or writing, Jane enjoys white-water rafting, Cajun dancing, travel, and cooking.

Andreas Georgakopoulos

Executive Chef Villa Christina Restaurant

It was Andreas's grandfather, Andreas Zorbas, who inspired the young Andreas to pursue the culinary field. In the 1920s, Andreas's grandfather began what would become one of Athens's and Lesvos's most successful businesses curing fish and olives, as well as producing feta and other Greek cheeses. Andreas embarked on his culinary career as an apprentice at the American School of Classical Studies, the boutique Hotel "Semiramis" in Greece and during summers, in Bari, Italy. After receiving his diploma from the California School of Culinary Arts, Andreas plied his trade as sous chef at the Ritz-Carlton Huntington Hotel in Pasadena and the Westin Hotel in Long Beach. Eventually, Andreas's skill with seafood caught the attention of Pittsburgh Fish Market, one of the city's busiest and most popular restaurants which earned the title of Best New Restaurant in 1999. An opportunity to test his Italian skills brought Andreas to Atlanta's acclaimed Villa Christina for a year and a half before he staked his position as the opening executive chef at Porto Terra Tuscan Grill and Bar in Portland, Oregon, in February 2002. The Oregonian named Porto Terra "Best Restaurant in Downtown Portland 2003." In 2003 he moved once again to open Finn & Porter Restaurant, in Alexandria VA, followed by the opening of Finn & Porter Restaurant in Washington D.C.  in 2005. A long friendship with Villa Christina's General Manager, brought Andreas back to Atlanta, and he is planning to make Atlanta his last destination. Andreas was one of the 5 chefs that Hilton assigned to study and create a nutrition program to be put in place in all Hilton Hotels around the country.

Megan McCarthy

Megan McCarthy is the Superfoods Guru!  As an authority on quick and healthy eating, she created Healthy Eating 101 to teach others to incorporate the top Superfoods into a healthy eating lifestyle.  As a former vegan and vegetarian, she brings her organic foods background into real life cooking and entertaining. Megan recently moved to Atlanta from Chicago, where she worked for Chicago's premier raw foods restaurant, Karyn's Fresh Corner, as well as Lettuce Entertain You's Tucci Milan and Café Babareeba. She teaches cooking classes in and around Atlanta and Chicago for Whole Foods Market, The Cook's Warehouse, Latin School's Live and Learn, Discovery Center as well as private home classes.  Megan also provides chef services to corporate tradeshow clients such as Food Marketing Institute, Produce Marketing Association, and the International Home & Housewares Show. She has been seen on Starting Over, teaching the ladies about healthy eating, as well as the "celebrity chef" with Dr.Phil's Ultimate Weight Loss Challenge winner, Jim Toth.  Megan was recently featured on Daily Candy and Atlanta Business Radio for her unique and healthy cooking classes.  She is currently working on food styling projects for magazines and cookbooks including her own cookbook, "In The Pursuit of What Is Right and Good" based on her cooking classes.

Shannon Marsh

Shannon Marsh graduated with honors from the culinary school at the Art Institute of Atlanta in 1998. Driven by her passion for the pastry arts, she has worked professionally in Atlanta's top pastry kitchens, including the Marriott Marquis, the Piedmont Driving Club, and Alon's Bakery. At the same time, her interest in health and wellness and the diversity of vegetarian cuisine began to blossom. Completing her yoga teacher certification in 2004, she began teaching yoga and cooking classes, and catering eclectic vegetarian meals for businesses and individuals. Shannon is currently the Salud Specialist and an instructor for the Alpharetta store at Harry's Farmers Market, specializing in Baking and classes for kids. When she's not in the kitchen, she enjoys walking/hiking, dance, teaching yoga to cancer survivors, visiting local ethnic eateries, and cooking with new husband Jay.

Don Reddicks

Don Reddicks is the Wine Team Leader at Harry's Farmers Market in Alpharetta and has been with the company for more than 16 years. Before beginning his extensive career in the wine business as the first sommelier at the original Dante's Down the Hatch in Underground Atlanta, Don was a Senior Nuclear Engineer at Lockheed Georgia Co. Since starting in the retail wine business over 30 years ago, he has overseen local chapters of the International Wine & Food Society, Les Amis du Vin, and the German Wine Society, of which he is currently local Vice President and a National Board member. As a certified member of the Society of Wine Educators, he has a comprehensive teaching background encompassing over 800 wine tastings and seminars. In 1989 Don started, and continues to run, the Greater Atlanta Chapter of the American Wine Society and has served as Chief Judge for the Atlanta Wine Summit since 2000.

Todd Richards

Before joining forces to create Lush Life Group LLC, a versatile hospitality management company based in Atlanta, Georgia, Chef Todd Richards mastered his culinary skills studying under many of the industry's top chefs and working in many well-respected restaurants. Richards traces his interest in the industry to a childhood experience in a Chicago steakhouse. His prime rib was served in "a polished silver, carving cart" and made such a lasting memory that it left Richards feeling the urge to pursue a career in the culinary industry. His dedicated interest to using naturally-raised or grown ingredients ties in to his devotion and continual growth as an expert in the field.Richards brings experience to Rolling Bones after working for the Four Seasons Hotel, Spice Restaurant, Villa Christina, Blue Ribbon Grill and One Flew South in Atlanta, as well as teaching for Atlanta Area Technical College. He trained under Chef Darryl E. Evans for seven years, mastering his techniques and skills. He then served as Sous Chef for The Ritz Carlton in Atlanta before heading to the company's Palm Beach, Florida location to work as Chef de Cuisine in 2003.

Richards' next move was to the Seelbach Hilton's highly-praised AAA Five-Diamond Oakroom Restaurant in Louisville, Kentucky as the Chef de Cuisine. At the Seelbach Hotel, Richards proved to culinary critics his confidence in the kitchen and his ability to prepare top-notch dishes that looked like pieces of artwork and featured perfectly blended flavors. He was quickly promoted to Executive Chef and stayed with the restaurant for a total of five years. His pan-crisped lamb sweetbreads with smoked banana and his deconstructed taco gained immense popularity and admiration among critics and restaurant guests.Lush Life Group LLC recently opened the first fine dining restaurant in the world's busiest airport. As the Corporate Chef for One Flew South, located in the International Terminal of Hartsfield-Jackson Atlanta International Airport, Richards was an integral part of the project. Focusing on southern cuisine inspired by world travels, One Flew South offers international travelers exceptional dishes, clever cocktails, and an outstanding to-go menu.  The restaurant operates under Potlikker Creations LLC, a joint venture of food service firm Jackmont Hospitality, Inc. and food industry operator Global Concessions, Inc. Richards, along with Nutter and Slater serve as the food and beverage experts.More recently in 2009, Lush Life Group acquired ownership of the popular Atlanta barbeque restaurant, Rolling Bones. Richards leads the staff as Executive Chef and has no problem taking off his chef coat and stepping into the pit! The new ownership, which includes Richards, Nutter and Slater, has transferred the Texas-themed barbeque pit into an old fashioned, southern style barbeque restaurant. With the new southern flare and tasty barbeque sauces, Richards helps to bring Rolling Bones back in business.

Many have taken notice of Lush Life Group, and teaming with pal Nutter, the two filmed an episode of the Food Network's Iron Chef America. Richards holds a membership with the Southern Foodways Alliance and has been invited to cook for the James Beard House, where he is a member as well.  Additionally, he was recognized in the Who's Who in Black Louisville Awards.

Hector Santiago

Executive Chef, Pura Vida

 Chef Hector Santiago, originally from Puerto Rico, began cooking professionally in 1988 at the El San Juan Hotel. It was in the kitchens of his homeland that he developed a newfound appreciation for indigenous foods of the Island. His mentor and executive chef of the El San Juan Hotel's fine dining restaurant Don Juan, Giovanna Huyke, introduced him to the kitchen and the world of cooking, as well as the fine art of procuring fresh local ingredients.While under the tutelage of Huyke, Santiago graduted from the University of Puerto Rico with a Bacholor's in Business Administration. He then decided to attend culinary school and was accepted at the Culinary Institute of America (CIA) in Hyde Park, NY. His studies were supplemented by stages at Aureole and The River Room, a stint with caterer Abigail Kirsch, and a prized externship at the Greenbriar Hotel. Upon graduation from CIA, Santiago worked the line at the Manhattan Ocean Club where he was soon recruited by his former instructor, Chef Sam Hazen, to work as banquet chef at the 4-star Stony Hill Inn in New Jersey. Santiago went on to earn the position as Hazen's sous chef on the opening team of the original Heartland Brewery in Manhattan. A desire to move southbound led Santiago to Atlanta, where he spent five years working for Peasant Restaurants. After time spent as Executive Chef of Murphy's in the Virginia Highland neighborhood, he was drawn to work at a lively restaurant-cum-Latin club called Deux Plex. Secure in his post in the Atlanta dining scene, Santiago took the plunge and opened his restaurant Pura Vida in 2001, with his wife Leslie. Pura Vida's tapas-style menu is inspired by traditional Latin American cuisine and eclectic ingredients. Travels to Central and South America keep Santiago's style in constant evolution. Studying under heavy hitters such as José Andrés at Café Atlantico, Zaytinya, and Jaleo, Andoni Luis Aduriz at Mugaritz, and Wylie Dufresne at wd~50 keep his sensibility and technical skill on track as one of the country's rising star chefs.

-James Beard Foundation, long list nominee for Best Chef: Southeast, 2008, 2009

-StarChefs.com - Atlanta Rising Star Chef, 2007

-Atlanta's Restaurant of the Year - The Atlanta Journal-Constitution, 2005

-Top 8 Tapas Restaurants - Delta's in-flight publication, Sky Magazine, 2005

Abbatt Story

Classically trained at the renowned Culinary Institute of America in Hyde Park, NY, Chef Abbatt Story has more than fifteen years of hospitality and restaurant experience. From Napa Valley to New York City, Abbatt has worked across the country in many facets of the restaurant industry. With classic French cuisine as his base, he has immersed himself in the cuisines of the Americas for many years and truly enjoys the traditional foods of North and Central America. As a professional Chef-Instructor, Abbatt spent the past five years based in the food haven of Chicago. From cooking at the age of 10 with his grandfather, to running multiple restaurants, Abbatt's passion for food is most clearly demonstrated when he is teaching others.

Lee Tobin

Lee Tobin of Whole Foods Market is making gluten-free bake house items available to customers who share his condition of gluten intolerance. Tobin is one of 2.2 million Americans living with the chronic digestive disorder for which the only cure is a gluten-free diet, eliminating most breads, pastas and desserts from a daily diet. Tobin enjoys a nationwide reputation for his healthy and natural gluten-free fare, making a variety of muffins, breads and desserts available to celiacs or anyone with gluten intolerance. He has spoken to and provided baked goods for several national, regional and local conferences of celiac groups, dieticians and the medical community. The Whole Foods Market Gluten-Free Bake House opened in October 2004 and distributes 33 products made by Tobin and his 30 team members to all Whole Foods Market stores across the U.S and Canada. 

John Wilson

John Wilson is a certified chef and graduate of the Culinary Institute of America in Hyde Park, NY.  After working for more than two decades in the restaurant business, Chef Wilson started Culinary Vacations, Inc., a cooking school vacation in Europe, which has grown to five locations in France, Spain, and Italy. In 2009, he will add another location in Sicily. With more than 15 years of teaching experience, it's a pleasure to learn from this well-traveled and seasoned chef. Chef Wilson has appeared on ABC, CBS, and CNN as a guest chef. He writes for local newspapers and periodicals, has self-published a book, and is currently working on two cookbooks.