Billy is the founder & owner of NFA Burger as well as the creator of The Burger Benefit.

Billy’s father, Marshall, spent a significant portion of his career heavily involved in the Two-Ten Foundation…an organization dedicated to helping members of the shoe industry who are struggling.

Billy’s entry into the restaurant industry led him get involved with The Giving Kitchen, an organization dedicated to helping restaurant workers in need.

Executive Chef at East Lake Golf Club since May 2014 Chef is a Certified Executive Chef, Nick Barrington was previously the Executive Sous Chef of the prestigious Arnold Palmer's Bay Hill Club & Lodge for the past 20 years whose members include CEOs, celebrities and athletes including the Hall of Fame Legend and Owner Arnold Palmer. In 2024, Chef Nick will celebrate overseeing the kitchen operations for 30 years of PGA Tour Events including The Bay Hill Invatational & The Tour Championship.

Member of the American Culinary Federation and mentor to many of our future culinary stars. Chef Nick's professional experience spans many years and has includes cooking with numerous of the nation’s most prestigious chefs from coast to coast while being featured in National Culinary Review, Florida Fresh and multiple other food publications. As a member of the American Culinary Federation Chef Nick has accumulated multiple awards including 11 Gold, Silver & Bronze medals and competitor/ bronze medal winner for the U.S. Culinary Cup both 2012 & 2013. Chef Nick is also a proud recipient of the American Culinary Federation Central Florida Chapter Chef of the year 2012 and past President of the Central Florida Chapter of the ACF. While working at Bay Hill Club Chef Nick has cooked for the past 4 President as multiple CEOs, celebrities, athletes as well as members and distinguished guests. Chef Nick is the current president of ACF Atlanta Chefs were in 2021 & 2023 the chapter was awarded Regional Chapter of the year.

Chef Nicks charitable accomplishments include ACF Chef & Child, Give Kids the World, Arnold Palmer Hospital for Women & Children, Taste of Compassion, Ronald McDonald House, East Lake Foundation, C.H.O.I.C.E.S, Giving Kitchen and numerous others.

Chef John Benhase is “from” a lot of places – from early days growing up in Durham, North Carolina, to formative years in Washington, D.C., where he fell in love with serving others and the power of the restaurant community. John moved to Savannah, GA where he started working his way up from washing dishes. With new skills and a love for seasonal and ingredient driven cooking, John made his move to Atlanta to pursue opportunities with The Ford Fry Group and The Rye Restaurant Group, under chef’s like Craig Richards, Adam Evans, and Todd Ginsberg and more mentors than can be named.

In 2018, John and his wife, Sarah, moved back to Savannah to help open Starland Yard, an outdoor street food and drinks venue, and fine-dining spot, Common Thread. In 2021, he served as culinary consultant for Searchlight Picture’s “The Menu,” coaching lead and background actors on things like knife skills, restaurant flow, presence and plating. During his time on set, he collaborated with world-renowned Chef Dominque Crenn and her team. His most notable contribution to the film was the development of the cheeseburger (if you know, you know!) that served as a pivotal plot point for the film’s dramatic ending.

John has taken a step back from everyday kitchen life as he and his wife have welcomed their first child, Chance, in April of 2022. He is currently working on new concepts with his partners at Starland Yard, consulting, and spending as much time with his son as possible.

John is proud to have supported Giving Kitchen through their aid to his coworkers, benefit dinners, volunteering, and fundraising and events at Starland Yard.

Carolina Jax was created in Jacksonville, Florida late 2016 by founder Anthony Bushee. His idea was to bring a taste of the Carolinas to the streets of Florida and serve the regional foods he grew up with out of his new food truck. Then, operating under another name, Carolina Jax quickly gained traction as one of the best food trucks in Jacksonville winning numerous local awards. Known for their Angus smash burgers, the brand is continuously labeled the best burger in Northeast Florida bringing in visitors from all over the region as far south as Miami. During their 2019 visit to South Florida, Carolina Jax won the People’s Choice award at Burger Beast’s Hamburger House Party competition earning them a spot at the exclusive Rachel Ray’s Burger Bash in 2020 and Bobby Flay’s Burger Bash in 2021, a part of the Food Network South Beach Wine and Food Festival. Carolina Jax has also gained national attention with their segment on Cooking Channel’s Food Paradise which aired internationally, as well as owner Anthony competing on the prime time Food Network show Guy’s Grocery Games.

Carolina Jax is slated to open another location in Northeast Florida towards the end of 2025 while owner Anthony works on an exciting new culinary project. When you walk into Carolina Jax you are walking into a truly family owned and family oriented establishment. There are so many reasons why they say Carolina Jax is where it’s at!

Chef Robert Butts an Atlanta native started his culinary journey with His family cooking traditions filled with love and togetherness showed him how food can bring joy to many people. He worked on recipes some good and some bad. At nine he made a dish for Thanksgiving that caused the family to doubt his cooking abilities. That still did not stop his passion to pursue a culinary career.

Chef Butts graduated from Johnson C. Smith University with a degree in Mass
Communications, Public and International Relations with a minor in broad casting. He became a rising star at the university which included receiving the first-time title for the university, “Mr. Johnson C. Smith.” His communication skills were put into action at a local news station. Chef Butts’ professional ambitions still dreamed of fulfilling his passion for the culinary craft. He then graduated from the Art Institute of Charlotte with high honors. The hunger to broaden his
knowledge, shifted his studies abroad. moving and living in the South of France
where he picked up a job at Hotel La Source. He also spent time in Italy and Holland. At this time Chef Butts learned the simplistic and beauty of how food should be experienced. One of his mentors Chef Morgan took him out to the garden every morning to challenge him with bringing the garden to the table. Chef Butts became a household name in a small French town.

Since returning to his home in Atlanta, Chef Butts has had the opportunity to share his culinary talents with many top named and respected Chefs and restaurants. He has grown from a prep cook to an Executive Chef. Winning many awards including two-time winner of Taste of Atlanta, Heritage fire Atlanta Champion ,winner of Southwest Brunch Fest, best dish twice Culinary Fight Club Champion, King of the Kitchen Winner of Atlanta, one of the Top 10 Up and coming chefs from Nola Farm to table, Atlanta Brunch Fest winner, Fish House Live Winner, James Beard Burger Battle Champion. Articles that named Chef Butts a Rising star of Georgia by Restaurant Informer. Additional articles from James Beard, Food and Wine, Eater Magazine, Eater Atlanta, Bon App, and Dlish British Magazine. Featured in AJC Multiple times, Southern Living Magazine and Sheen Magazine.

Chef Butts inspires a new wave of southern food with his peers. So much more in the works for this man and he lives by what he always quotes ,“Don’t tell me the sky is the limit when there are foot prints on the moon” Can’t wait to see what he does next.

Louisiana native Gary Caldwell brings over two decades of culinary experience from renowned restaurants across the country to his role as executive chef at Marcus Bar & Grille.

Caldwell’s official culinary journey started at the age of 15 working at a Popeyes in downtown New Orleans – quickly adapting to the lively restaurant environment, especially throughout Mardi Gras with the frenzy of parades passing by – but, before that, soaked in his hometown heritage in his grandmother’s kitchen. ​​After graduating from the Culinary Institute of New Orleans in 2001, Caldwell launched his career in fine dining at Pascal’s Manale, known for its Italian-Creole cuisine. His path then led him to Las Vegas, where he spent 15 years – some of which was spent on the opening team for the Wynn Las Vegas – before moving to Atlantic City and joining the team at Borgata Hotel. Ultimately, he made his way back down South, working as executive chef at Ludacris’ Chicken and Beer in Atlanta and Covington’s City Pharmacy before joining the Marcus Bar & Grille team in 2024.

Known for his “modern Bayou” cooking style and crowned a winner on Food Network’s Chopped in 2024, outside of the kitchen, Caldwell finds joy in family time, fishing trips, gardening, and exploring small towns to support local businesses.

Georgia native, Chef Danny, is the corporate chef for The Hansen Group. With over 25 years of experience, most of Chef Danny’s career was spent in private clubs in the Southeast, to include a decade with Cherokeee Town & Country Club. He has competed in over 30 competitions including Bocuse D’or USA, La Chaine Des Rotisseurs, and many American Culinary Federation sanctioned events. He and his wife currently reside in Roswell where he enjoys curling in his spare time.

Fox Bros. Bar-B-Q is an award-winning barbecue restaurant located just south of Little Five Points in Atlanta as well as their newest location on the Westside at “The Works.” Opened in 2007, Fox Bros. Bar-B-Q is owned and operated by twin brothers and co-pitmasters Jonathan and Justin Fox. Fort Worth-natives, Jonathan and Justin are known for their unique Southern-style barbecue infused with Texas flair, serving up pulled pork, smoked brisket, and wings with original side dishes to Atlanta natives and visitors seven days a week. Fox Bros Bar-B-Q has earned raved reviews from top publications including Southern Living, Travel + Leisure, USA Today, and Sports Illustrated. The restaurant has been featured on national television programs including The Travel Channel’s “Bizarre Foods with Andrew Zimmern: Southern Barbecue Trail” and Food Network’s “Diners, Drive-Ins, and Dives.” Jonathan and Justin Fox have cooked at the prestigious James Beard House in New York City on three different occasions. Get your ATL-style bar-b-q fix at Fox Bros. two Atlanta locations 1238 Dekalb Ave. and 204 Chattahoochee Row NW. For weekday grab-n-go sandwiches, be sure to check them out at the Fox Bros. Que-osk located at 120 Ottley Drive NE, Atlanta, GA 30324. Fox Bros. Bar-B-Q is also available at the Battery Atlanta’s Terrapin Taproom. For more information, visit Fox Bros. online or call (404) 577-4030.

George Frangos co-founded the innovative grassfed burger chain, Farm Burger, in 2010. A seasoned veteran of the hospitality industry, George aligned with restaurateur and grassfed cattle rancher Jason Mann to make farm-to-table both accessible and scalable through a fast-casual business model. The menu is simple but thoughtful, featuring ingredients from local, sustainable farms. Over the past 11 years, George has overseen Farm Burger’s growth from one Atlanta store to 12 locations across the Southeast—but growth is not Farm Burger’s priority, nor will it be its legacy.

Farm Burger’s legacy will be in creating a lifeline for small to midsize local farms—a sector of agriculture that continues to struggle, despite the countless brands in today’s market who tout “sustainable” and “locally sourced” ingredients. A passion for George is connecting consumers with the local farms who nourish them. It’s not always easy, and Farm Burger is transparent about the challenges and compromises involved with maintaining a farm-to-table model at scale. Before expanding to new markets, George and team must find the right farm partners who meet the restaurant’s standards for quality, can fill its demand, and who share its ethos. For George, it’s not about creating a copy-paste growth model; it’s about establishing roots, cultivating relationships and nurturing community in every Farm Burger market.

Chef Andy Gonzales is the chef-partner of Steinbeck’s & The Companion. He brings with him an extensive amount of experience in Atlanta’s culinary scene to create the distinctive comfort food served at both locations. At Oakhurst Market, Steinbeck’s sister concept, Gonzales is a partner/consultant.

Prior to joining Steinbeck’s, Chef Gonzales worked at some of Atlanta’s most successful restaurants including Bluepoint, Nava, South City Kitchen-Midtown and Spice Market. Over years he honed his skills with international cuisines, which continues to shape the fare he creates. In addition to his inventive cooking, Gonzales brings professional-level knowledge of beer, wine, & spirits which came from study, home brewing & years of pairing beverages and food in fine dining establishments.

Merging his passion for food and community, Gonzales participates in multiple culinary fundraisers throughout the city. When he’s not working, he loves to play video games with his twin boys, dine with his wife and play a lovely round of golf.

The use of local ingredients to appeal to the palates of one’s new locale is an integral part of the culinary story of American Chinese food. Chef Matthew Hyland (Emily, Emmy Squared) wanted to offer an expression of the comfort food of his youth without being beholden to the limitations of tradition. At Zoe Tong, he embraces Austin’s bounty to create compelling dishes that still evoke the weekly, family dinners at Mr. Tang in Brooklyn and Johnnie Chih’s in Westhampton Beach where he learned to delight in dumplings.

Chris Hall is clearly the most rakishly handsome and debonair of the three Unsukay Partners.

His story begins right around the corner from Local Three at the Pizza Hut on Collier Road, where he worked as a teenager. Somehow, the magic smell of pepperoni and yeast lured him in and 25+ years later he is still at it. Either that, or he is just too dense to figure anything else out…So he threw some pizzas and moved up the proverbial ladder, eventually landing, while in college, at Philadelphia’s famed Lec Bec Fin where he was begrudgingly taught to cook by an angry Frenchman & his minions. It was a kitchen ripe with talent (and he was too dumb to be scared), so he set off to learning and taught himself how to cook.

Some folks, including a few dining critics, claim he never learned to cook, but undaunted, he still kept trying.
Hall eventually headed home to Atlanta in search of bourbon and a Southern Belle. He found both and is still in love with both to this day. He landed at Canoe on his return and cut his teeth with Gary Mennie, George McKerrow, Ron San Martin and the gang by the river. It was an amazing time at an incredible restaurant and the most formative of his cooking years; but he always knew he wanted his own place, and if nothing else, to cook what he wanted, however he wanted, whenever he wanted. So after meeting Turner and Muss, a fast friendship formed and they began talking about a partnership. It was a long winding road to eventually get there, but the seed for Local Three was born. Years later, they opened Local Three to a swell of critical and guest acclaim and the rest, as they say, is history.

Now you can find Hall mentoring cooks and doing what he likes most: working on the creative aspects of Local Three, Warhorse Investments, and Unsukay. His true passion these days is to help people in much the same way people helped him in his career.

He loves to coach and mentor and is still entranced by the machinations of the restaurant business.
Hall participates actively in a number of charities and is Vice Chairman of The Giving Kitchen. In 2015, Chris, Ryan, and Todd were named Cornerstone Humanitarians by the National Restaurant Association’s Educational Foundation for their role in kickstarting The Giving Kitchen. In 2019, the Giving Kitchen was named Humanitarians of the Year by the James Beard Foundation

He out-kicked his coverage by a long way and has been married to his wife Julie since 2000 They live in Smyrna, and when he is not in the restaurants, he is golfing, crashing around the woods, shooting at things, and generally acting the fool. Hall loves both kinds of football, round & oblong and is obsessed with Atlanta United, Arsenal winning the Premier League, and Georgia Tech winning a national championship. He likes breaking 80 on the golf course, Dusty Rhodes, the Dude, a great bottle of wine, a fine cigar, brown whiskey, piña coladas and getting caught in the rain…… But most of all, he is incredibly grateful for the staff, guests, and friends, old & new, who keep the company going.

Chef Koval moved from South Carolina to Atlanta in 2000 and worked at the famed Buckhead Diner before moving to work under Chef Gary Mennie at the nationally acclaimed Canoe. There he rose to the position of Executive Sous Chef and cultivated long lasting relationships within the farming community. Later he joined Concentrics Restaurants as the Executive Sous Chef of Lobby at TWELVE under Chef Nick Oltarsh, and was promoted to Executive Chef at sister restaurant Room at TWELVE which was awarded 3 stars by The Atlanta Journal Constitution.

After years of proving himself as a creative force in the kitchen, in 2010 Terry was offered the opportunity to
conceptualize unique and seasonal grass-fed burgers at Farm Burger; awarding them one of the top ten best burgers in the country by Food and Wine Magazine as well as earning 3 stars by The Atlanta Journal Constitution. Koval was awarded the prestigious recognition as the 2012 Atlanta Rising Star Sustainable Chef from StarChefs.com. Moving forward, in late 2013 Koval took the reins at Wrecking Bar Brewpub as Executive Chef. There he was able to embrace local, seasonal ingredients and showcase their flavors. After he took over the menu, the Wrecking Bar was awarded 3 out of 4 stars by The Atlanta Journal Constitution.

Chef Koval was awarded the Snail of Approval award for community service by Slow Food Atlanta in 2014, and nominated by Best Chefs America 2015. Chef Koval has also been featured on the Food Network’s top-rated show “Diners, Drive Ins and Dives,” as well as being a “Chopped” contestant in 2013.

Chef Koval is an active member and supporter of Georgia Organics, Wholesome Wave Georgia and Slow Food Atlanta and Giving Kitchen. Chef Koval and wife Jenn Koval opened two of their own dream restaurants in June of 2019, The Deer and The Dove and B-SIDE. Named one of the most anticipated restaurant openings by Food and Wine magazine and Eater Atlanta. Chef Koval has been awarded by Georgia Organics Farmer Champion gold 2021-present, Slow Food Snail of Approval award and most recently was recognized as a James Beard Best Chef Southeast 2023 and was recommended by the Michelin Guide.

Chef Koval resides with his wife Jenn and 10 year old son, Jackson, in Decatur Ga. Their 20 year old daughter is studying food science at the University of Kentucky and studying food culture abroad in Italy.

Shai Lavi’s culinary journey is a tribute to family, redefining fine dining with a unique, welcoming atmosphere. Growing up in Or Yehuda, Israel, he learned the art of cooking from his mother and grandmother, instilling in him a deep appreciation for tradition and quality ingredients. Despite owning a toy store and marketing company, Shai’s passion for food led him to create his catering “Let’s Eat!” and The Third Space, where he shares his family’s recipes and commitment to authentic Mediterranean cuisine.

At The Third Space, Shai goes beyond traditional dining by offering a one-of-a-kind experience centered on community and comfort. By partnering with local, family-owned farms and fishermen, he ensures that every dish is crafted from the freshest, locally-sourced ingredients. The menu changes daily based on what’s in season, allowing Shai to showcase the diversity of Mediterranean flavors while supporting his community.

In this unpretentious setting, guests are welcomed as if they’re part of Shai’s own family. The focus is on creating connections and memories through food, redefining the notion of fine dining to be inclusive, warm, and deeply rooted in tradition. At The Third Space, every meal is a celebration of family, community, and vibrant, global flavors.

Originally from Eau Claire, Wisconsin, Cole Meierstein spent years traveling the country in search of the perfect cheeseburger. While he found numerous shining examples from NYC to Oklahoma to L.A., the burger of his dreams ended up coming from his own kitchen. His background in the food and beverage industry gave him exposure to acclaimed chefs who inspired him to leave the corporate world and hang out his own shingle. “I just wasn’t having fun any more” in the corporate world, he reflected. “I want to be doing this for my own business”.

The original “Dreamburger” is beautiful in its simplicity: two ground beef lacey-edged patties smashed with razor thin onions, two thick slices of American cheese, crunchy dill pickles, Meierstein’s homemade “Dreamsauce”, all on a butter toasted potato roll. 

“The more I perfected my burger, the more friends and family raved about it, the more I realized this could become a reality,” he stated. Every weekend, he serves hundreds of hungry customers, from first-time visitors to loyal followers. Meierstein’s epicurean quest has become a staple of the East Nashville food community, and one of the most-acclaimed food trucks in the region.

Dreamburger is about to celebrate their 3rd anniversary in Nashville, TN and in that short time they’ve already earned an impressive list of awards including: “Peoples Choice Winner” 2023 Nashville Lifestyles Magazine Annual Battle of the Burgers, The Nashville Scene’s Food Fight Edition “Best Burger”, and recently earned a spot on The Top 25 Best Burgers in World by Burger Dudes.

Chef Freddy Money, with a rich culinary background and a passion for innovative food presentation, creates memorable dining experiences. He believes in storytelling through food, crafting menus that emphasize ingredients, origin, and texture. Trained in top European kitchens, including the Alain Ducasse Group, he took the helm at Atlas to design unique and stylish dishes for guest enjoyment. Freddy has been appointed as the Culinary Director for Atlas and The Garden Room within The St Regis Atlanta and Nami in Lake Nona, Orlando, Florida. Chef Freddy has contributed his experience, imagination and passion across Tavistock Group hospitality projects at the highest level.

George Motz is a well-traveled chef, author, award-winning filmmaker, and photographer. He has also been called the”Foremost authority on hamburgers’ by The New York Times, and”America’s biggest burger name’ by Eater LA. In the spring of 2004 Motz completed Hamburger America, his second decumentary film which he shot, produced, edited, and directed. The film was nominated in 2006 for a James Beard Award and in 2011 was recognized by the US National Archives as an integral part of American food history. The film’s success led to a state-by-state guide to hamburgers, also titled Hamburger America, a State-by-State Guide to Great Burger Joints. And in 2016, Abrams Books released his first cookbook, The Great American Burger Book, fully updated in May 2023. George can be seen on his show Burger Scholar Sessions on Complex Media’s First We Feast.

George can also be found spreading the word of burger around the globe through workshops, consultations and burger pop-ups. He recently opened his dream restaurant, Hamburger America, in the Soho neighborhood of NYC, which was awarded 2-stars by Pete Wells in the New York Times.

Kevin Rathbun is a big presence on Atlanta’s culinary scene. His physical stature may be what people notice initially, but it’s his robust flavors, genuine hospitality, and big heart that make a lasting impression.

Kevin’s passion for food and hospitality started early. He grew up in Kansas City, where his mother operated several prominent restaurants, and where his father, a jazz musician, provided musical stylings. Kevin started as a dishwasher, worked his way up through the ranks, and never looked back. As a child and teen, he worked hard to become an Eagle Scout (a feat only about 5% of scouts achieve), showcasing his exemplary perseverance, leadership, dedication and integrity, all qualities that set him apart to this day. Following culinary school, he worked in New Orleans, Dallas, Houston, and Atlanta with nationally known celebrity chefs and restaurateurs including Bradley Ogden, Emeril Lagasse, Stephen Pyles, Ella Brennan, and Pano Karatassos.

No matter the style of cuisine, Kevin brought his signature bold flavors and generous leadership style to each project. In 1994, he was nominated for the James Beard Awards “Rising Star Chef” for his work at Baby Routh. In 1996, he introduced Southwestern fare to Atlanta with the opening of Buckhead Life Restaurant Group’s pioneering restaurant, Nava, and then presented Asian-fusion cuisine with the group’s Bluepointe. He then served as the company’s Corporate Executive Chef, overseeing several BLRG restaurants.

After years of building blockbuster restaurants for other entrepreneurs, Kevin decided to make his long-time dream of owning his own place a reality. He discovered a warehouse-style space in Inman Park and became a pioneer in the area, opening his first namesake restaurant, Rathbun’s, in 2004, laying the groundwork for it to become the dining destination it is today. When he opened the doors to the modern American-style eatery, he invited the city of Atlanta to come experience his dream. What a dream it was! Both culinary fans and media caught the vision; a seat at Rathbun’s quickly became the hottest ticket in town. It was named to Esquire’s coveted “Best New Restaurants in America” list, as the year’s “Best New American Restaurant” in Travel + Leisure, and was showered with a host of other accolades.

The momentum kept going at full force. Kevin opened Krog Bar the next year, and followed up with Kevin Rathbun Steak, perfectly positioned on the Atlanta BeltLine, in 2007. In 2013, he opened KR Steakbar in Buckhead’s Peachtree Hills neighborhood. Ever a media favorite, Kevin has appeared on dozens of television programs including The Today Show, The Rosie O’Donnell Show, Good Morning America, CNN, and Good Day Atlanta. On Food Network, Kevin competed against Bobby Flay on Iron Chef America, besting the celebrity chef in “Battle Elk” (you can try the winning recipe on Kevin Rathbun Steak’s menu!) in front of a national audience. He went on to win on the network’s popular Chopped, in a sibling rivalry show with his brother, Dallas-based chef Kent Rathbun. Kevin’s natural combination of talent, skill, grace under pressure, and personality have made him a perennial fan favorite.

Philanthropy and improving his community has always been a major focus for Kevin. His tireless commitment to giving has led him to serve on boards, at events and through donations to organizations both local and national, including Taste of the NFL’s Kick Hunger Challenge, No Kid Hungry, Open Hand Atlanta, the Leukemia & Lymphoma Society, American Cancer Society, the High Museum of Art, Atlanta Community Food Bank, Les Dames d’Escoffier, March of Dimes, Giving Kitchen and many more.

In 2008, the Atlanta City Council issued a proclamation in his honor, recognizing his excellence as a chef and restaurateur, as well as his generosity to charitable causes. Kevin has been named the Georgia Restaurant Association’s Restaurateur of the Year at its annual GRACE Awards and was honored with 11Alive’s “11 Who Care” community service award. In 2022, the Atlanta Hawks presented him with the “Forever 404 Honors Presented by Sharecare,” acknowledging his ongoing commitment to the Atlanta community.

Kevin’s wife of more than three decades, Melissa, whom he met working at the famed Commander’s Palace in New Orleans, has been by his side every step of the way. She’s a constant source of inspiration and support, and frequent guests will recognize her warm smile that’s a regular fixture in the restaurants. In his spare time, the big-hearted chef enjoys collecting cookbooks, dining out, traveling, and smoking a fine cigar on occasion. He’s humbled to have the support of his Atlanta community, enabling him to continue to be a visionary in both the local and national restaurant landscape.

In 2020, having lived in Athens, Ga for the past 20 years, it was time to return home to where I grew up, Charleston, SC. I wanted to be a part of this community, and to serve the great people here, and my love of burgers seemed to be the best fit.

What started as a wild idea and a love of cheeseburgers, quickly became a pop-up serving at local breweries, and evolved into a thriving food truck, catering, and festivals. Now, a brick and mortar, taking over Fair Deal Grocery, at 47 Cooper St., on the Charleston Peninsula.

Burgers have always been a love of mine, from my Great Grandmother, and her buttermilk burgers to the McDouble. So, after some soul searching, and exploring the history of them and how they hav e been a staple of our culture for the past 100 years, I’ve worked to stay true to the traditional smash burger, while coloring outside the lines with our takes on some local and national ingredients.

Chef Rhasaan’s culinary philosophy is an artful fusion of innovation, tradition, and an unwavering passion for quality ingredients, masterfully brought to life by the tight-knit team of two, with his dedicated wife as an integral collaborator. Each meticulously crafted dish is a testament to this philosophy, tantalizing taste buds and inspiring both patrons and aspiring chefs. This culinary approach, achieved with a small but devoted staff, serves as a beacon of inspiration, illustrating the boundless possibilities achievable through the marriage of creativity and expertise.

A native of Puerto Rico, Chef Hector Santiago, began his culinary career nearly 25 years ago in the San Juan kitchen of his mentor, Chef Giovanna Huyke. Under her advisement, Santiago attended the Culinary Institute of America in New York. Following graduation, he trained in the kitchens of the Greenbrier Hotel in West Virginia, the Manhattan Ocean Club, Stony Hill Inn in New Jersey and Heartland Brewery. He expanded his culinary techniques with stints in the kitchens of renowned international chefs, including José Andrés, Wylie Dufresne, and Andoni Luis Aduriz.

In 2001, Chef Santiago moved to Atlanta and opened his acclaimed restaurant, Pura Vida. For more than a decade, the highly regarded tapas restaurant provided a venue for Santiago to showcase the authentic flavors and ingredients garnered from years of traveling, cooking and exploring his beloved Latino America. As Chef-Owner of Pura Vida, Santiago was a three-time James Beard Foundation “Best Chef of the Southeast” semifinalist; in 2011 he was named Star Chef’s Rising Star of Atlanta and earned a spot on Bravo’s Emmy-winning show, “Top Chef Las Vegas” (Season 6).

What started as a popular weekend popup at Pura Vida, Santiago officially opened El Super Pan at Ponce City Market in 2015, receiving accolades from VOGUE, Travel + Leisure, Eater, The Local Palate, CNN, Thrillist, USA Today, the Travel Channel, Food Network, Zagat, Food & Wine, and many more. In 2018, he opened a second El Super Pan location at The Battery Atlanta. El Super Pan is a classic Latin kitchen highlighting the bold and rich flavors of Cocina Criolla and the Spanish Caribbean, with a beautiful melody of Indigenous food, Spanish and African cuisine. His inventive takes on tropical cocktails lead guests through a vacation in the Caribbean, highlighting rum flavors from both Puerto Rico and Cuba.

Mark Tripp, a former Ad Guy of 35 years, caught George Motz’s film “Hamburger America,” on PBS one night. Inspired by the burger joints Motz featured, Tripp began experimenting with creating his own burger blend.

For Tripp the flavor of the meat always comes first. His recipe is a combination of USDA Prime cuts of top sirloin, chuck and bacon. He counts on award-winning butcher, Richard Schwartzberg, to grind each batch to his specifications.

What started as a passion project turned into a labor of love. In May, 2019 Tripp had the opportunity to share his burger with George Motz, who gave it his official stamp of approval. Tripp then competed in the LA Food and Wine Festival EPIC Burger Throwdown and has since been featured in KTLA’s LAunscripted, LA Taco, and Infatuation LA.

“That’s F’ing Good,” was Seth Rogen’s reaction when biting into a Tripp Burger during an episode of the The Burger Show hosted by Alvin Cailan with Tiffani Thiessen and Adam Richman.

Joey Ward is the executive chef and owner of Michelin recommended restaurants Southern Belle and Georgia Boy in Atlanta. An Atlanta native, Joey set his sights on becoming a chef at an early age. He often helped his grandad in the kitchen and spent his childhood Saturday mornings watching PBS cooking shows long after the cartoons ended. He went on to work in professional kitchens as a teen and even skipped prom rather than miss his shift. To no one’s surprise, he then graduated from the CIA in Hyde Park, NY before returning to Atlanta to begin his career in earnest

As a young chef, Joey was mentored by award-winning chef Kevin Gillespie, eventually working side-by-side with him to open Gunshow in 2013. Joey then spent six years as its executive chef, a time when he began to showcase his inventive flavor combinations, trademark whimsy, culinary humor, keen eye for presentation, and true passion for leading a business built around the people not just the bottom line.

In late 2019, Joey opened Southern Belle and Georgia Boy as a platform to fully explore his Willy Wonka-esq creativity while building a supportive, collaborative, inclusive restaurant culture where hospitality careers were sustainable and rewarding. Joey has gone on to create world-class, memorable cuisine and guest experiences while staying committed to doing the right thing. Both restaurants use of a service-inclusive model which aims for front and back of house pay-equity and four-day work week; Joey is also an outspoken advocate for causes like No Kid Hungry (he recently was selected to represent NKH on Capitol Hill), mental health and addiction support groups targeted to the restaurant industry, and the importance building a true community through partnerships with sustainable local farmers and artisans.

Ward was recognized as a James Beard Award semi-finalist in the Best Chef: Southeast category and awarded the prestigious Trifoliate Award. When he’s not in the restaurants, you can find Ward spending time with his dogs, Forrest and Frank. He lives in the Old Fourth Ward neighborhood of Atlanta.

For more information, visit: www.chefjoeyward.com.