This exclusive event will bring together three Atlanta hospitality legends: Chef Ford Fry of Ford Fry Restaurants, Chef Kevin Gillespie of Red Beard Restaurants and Chef Linton Hopkins of Resurgens Hospitality Group. These titans of distinction will be honored by a roast of the crispiest kind.
Following a cocktail reception is a three-course dinner, prepared by distinguished chefs from our honorees award winning restaurants, with each adding their special flair and elegance to the evening.
Legendary Events' new event facility Flourish, with it's unique décor and design, will provide the backdrop for the evening.
As chef-owner and founder of Ford Fry Restaurants, Ford’s passion is to draw people together. His culinary inspirations cover many years and much of the country: from eating out with his family as a child in Texas, to studying at the New England Culinary Institute in Vermont, to spending time as a fine dining chef in Florida, Colorado and California—and eventually as a corporate chef in Atlanta. Although the corporate chef position didn’t stick, Fry’s love for Atlanta stuck with him and it has proved a recipe for success so far. As a James Beard “Restaurateur of the Year” semi-finalist Fry’s goal is to continue creating restaurants that are relevant, timeless and inspired, in spaces that are unique and soulful. Fry and his restaurants have been included in numerous national and local publications, such as Bon Appétit, Condé Nast Traveler, Chicago Tribune, Cooking Light, Every Day with Rachael Ray, Esquire, Food & Wine, Garden & Gun, Sky, Southern Living and the Washington Post.
Chef Ford Fry
As chef-owner and founder of Ford Fry Restaurants, Ford’s passion is to draw people together. His culinary inspirations cover many years and much of the country: from eating out with his family as a child in Texas, to studying at the New England Culinary Institute in Vermont, to spending time as a fine dining chef in Florida, Colorado and California—and eventually as a corporate chef in Atlanta. Although the corporate chef position didn’t stick, Fry’s love for Atlanta stuck with him and it has proved a recipe for success so far. As a James Beard “Restaurateur of the Year” semi-finalist Fry’s goal is to continue creating restaurants that are relevant, timeless and inspired, in spaces that are unique and soulful. Fry and his restaurants have been included in numerous national and local publications, such as Bon Appétit, Condé Nast Traveler, Chicago Tribune, Cooking Light, Every Day with Rachael Ray,Esquire, Food & Wine, Garden & Gun, Sky, Southern Living and the Washington Post.
Chef Kevin Gillespie Red Beard Restaurants
While always pushing himself to look at the restaurant industry in innovative ways, chef, restaurateur, speaker and author Kevin Gillespie’s passion lies in serving quality food every day. After graduating from the Art Institute of Atlanta, the Georgia native worked in restaurants in Atlanta and Oregon before opening Gunshow in 2013. In 2015, Gillespie opened Revival, a fresh take on the family-style dinner. Red Beard Restaurants was established in 2015, allowing Gillespie to ensure smart expansion and provide consulting services to other start-ups. Gillespie was one of three finalists and “fan favorite” on the sixth season of Bravo’s “Top Chef.” He was named a 2015 semi-finalist and 2016 finalist for the James Beard Foundation’s Best Chef: South award and been a semi-finalist for the Rising Star Chef of the Year award for three consecutive years, nominated for Food & Wine’s People’s Best New Chef and named Forbes’ 30 Under 30. Eater included Gunshow in its annual “The National 38” list of places to eat in America in 2015 and 2016. In 2014, Gunshow earned a spot on GQ magazine’s list of “12 Most Outstanding Restaurants” as well as Esquire magazine’s list of “Best New Restaurants of 2014.” Gillespie released Pure Pork Awesomeness in 2015, a follow-up to James Beard Award Finalist Fire in My Belly. He is a member of Slow Food Atlanta, Southern Foodways Alliance, Community Farmers Markets Chefs Advisory Board, Georgia Organics and the Society for the Preservation of Traditional Southern Barbecue.
Chef Kevin Gillespie
While always pushing himself to look at the restaurant industry in innovative ways, chef, restaurateur, speaker and author Kevin Gillespie’s passion lies in serving quality food every day. After graduating from the Art Institute of Atlanta, the Georgia native worked in restaurants in Atlanta and Oregon before opening Gunshow in 2013. In 2015, Gillespie opened Revival, a fresh take on the family-style dinner. Red Beard Restaurants was established in 2015, allowing Gillespie to ensure smart expansion and provide consulting services to other start-ups. Gillespie was one of three finalists and “fan favorite” on the sixth season of Bravo’s “Top Chef.” He was named a 2015 semi-finalist and 2016 finalist for the James Beard Foundation’s Best Chef: South award and been a semi-finalist for the Rising Star Chef of the Year award for three consecutive years, nominated for Food & Wine’s People’s Best New Chef and named Forbes’ 30 Under 30. Eater included Gunshow in its annual “The National 38” list of places to eat in America in 2015 and 2016. In 2014, Gunshow earned a spot on GQ magazine’s list of “12 Most Outstanding Restaurants” as well as Esquire magazine’s list of “Best New Restaurants of 2014.” Gillespie released Pure Pork Awesomeness in 2015, a follow-up to James Beard Award Finalist Fire in My Belly. He is a member of Slow Food Atlanta, Southern Foodways Alliance, Community Farmers Markets Chefs Advisory Board, Georgia Organics and the Society for the Preservation of Traditional Southern Barbecue.
Chef Linton Hopkins Resurgens Hospitality Group
Linton Hopkins is internationally acclaimed chef-owner of Restaurant Eugene, Holeman and Finch Public House, H&F Bottle Shop, H&F Burger, The Café at Linton’s, Hop’s Chicken and Eugene Kitchen. An Atlanta native known for celebrating the rich bounty of local produce with community-driven cuisine, Hopkins delivers radical and meaningful experiences to exceed guest expectations. Hopkins graduated from Emory University and the Culinary Institute of America before opening Restaurant Eugene in 2004 with his wife Gina. The duo then opened Holeman and Finch Public House in 2008 and H&F Bottle Shop in 2011. Hopkins was chosen as one of Food & Wine’s Best New Chefs (2009), 25 Best New Chef All-stars (2013) and selected by its editors as a Best New Chef comprising the inaugural culinary team for its Chefs Club Manhattan restaurant (2014). Hopkins also garnered the 2012 JBF: Best Chef Southeast award. The intense popularity of the H&F cheeseburger prompted three H&F Burger outposts in Turner Field in 2013, prior to the first standalone H&F Burger and new Hop’s Chicken concept at Ponce City Market in September 2015. In 2013, Hopkins joined Delta’s culinary team with Eugene Kitchen to produce specialty in-flight fare. The Hopkins partnered with the Atlanta Botanical Garden on the Café at Linton’s and the debut Linton’s in the Garden, coming 2016. Co-founder of Peachtree Road Farmer’s Market, Linton is involved in good-food movement committees, served as President of the Southern Foodways Alliance and partnered with Michelle Obama to celebrate the First Lady’s Chef’s Move to Schools Initiative. He insists that making mayonnaise from scratch, and teaching others to do the same, can change the world.
Chef Linton Hopkins
Linton Hopkins is internationally acclaimed chef-owner of Restaurant Eugene, Holeman and Finch Public House, H&F Bottle Shop, H&F Burger, The Café at Linton’s, Hop’s Chicken and Eugene Kitchen. An Atlanta native known for celebrating the rich bounty of local produce with community-driven cuisine, Hopkins delivers radical and meaningful experiences to exceed guest expectations. Hopkins graduated from Emory University and the Culinary Institute of America before opening Restaurant Eugene in 2004 with his wife Gina. The duo then opened Holeman and Finch Public House in 2008 and H&F Bottle Shop in 2011. Hopkins was chosen as one of Food & Wine’s Best New Chefs (2009), 25 Best New Chef All-stars (2013) and selected by its editors as a Best New Chef comprising the inaugural culinary team for its Chefs Club Manhattan restaurant (2014). Hopkins also garnered the 2012 JBF: Best Chef Southeast award. The intense popularity of the H&F cheeseburger prompted three H&F Burger outposts in Turner Field in 2013, prior to the first standalone H&F Burger and new Hop’s Chicken concept at Ponce City Market in September 2015. In 2013, Hopkins joined Delta’s culinary team with Eugene Kitchen to produce specialty in-flight fare. The Hopkins partnered with the Atlanta Botanical Garden on the Café at Linton’s and the debut Linton’s in the Garden, coming 2016. Co-founder of Peachtree Road Farmer’s Market, Linton is involved in good-food movement committees, served as President of the Southern Foodways Alliance and partnered with Michelle Obama to celebrate the First Lady’s Chef’s Move to Schools Initiative. He insists that making mayonnaise from scratch, and teaching others to do the same, can change the world.
Emcees
Jeff Dauler Star 94.1 Jeff & Jenn Morning Show
Jenn Hobby Star 94.1 Jeff & Jenn Morning Show
Guest Chefs
Gena Berry Culinary Coordinator
Mark Alba Legendary Events
Chris Edwards Restaurant Eugene
Chrysta Poulous Ford Fry Restaurants
Andreas Müller Revival
Joey Ward Gunshow
Gena Berry Culinary Coordinator
Gena Berry is quick to tell you she has the best job in the world! She has served as chef coordinator for the NFL Super Bowl event Taste of the NFL for twenty years, working alongside some of the nation’s top chefs. She's been in a similar position since inaugural years for both Churchill Downs' Taste of Derby event and The Atlanta Food and Wine Festival.
Gena’s credits include writing, editing, testing and styling recipes for Kevin Gillespie, Shirley Corriher, Virginia Willis and more. She has worked as a food stylist on major motion pictures, and television commercials, has produced a culinary television show, teaches consumer cooking classes, and provides culinary support for any number of celebrity chefs. Gena also serves on the judging panels for the prestigious James Beard Awards, Tasty Awards and the Specialty Food Awards at the Gourmet Gift Mart. She is active in Les Dames d'Escoffier, American Institute of Wine and Food and Southern Foodways Alliance and serves on the chef's advisory board for the Vidalia Onion Council.
Gena has a BS from Auburn University and has studied at the Culinary Institute of America- both Hyde Park and Greystone campuses. Outside the U.S., Gena has ventured to Europe for wine courses in France and Italy. In 1998, Gena founded Culinary Works a company that provides creative consulting for all things culinary to a broad range of clients. Her website is www.culinaryworks.net.
Mark Alba Legendary Events
Newly appointed Executive Chef Mark combines over 20 years of experience in the Atlanta culinary scene with expertise in preparing a diverse range of global cuisines. Alba, who most recently worked as the Executive Chef of STK Atlanta, is enthusiastic about working with Legendary Events. “The opportunity to work with a broader range of clients and cuisines is something I’m really looking forward to. I believe Legendary Events is the best in their field and I’m excited about being able to capture the culinary imaginations of our clients by providing fresh, restaurant quality food with a strong emphasis on innovation and seasonality.”
Chris Edwards Restaurant Eugene
As executive chef of Restaurant Eugene, Gina and Linton Hopkins’ celebrated flagship restaurant, Chris Edwards brings over 17 years of industry experience to this award-winning kitchen. Edwards has been an invaluable member of the restaurant group family for two years and has since demonstrated his commitment and dedication to the team.
Edwards previously served as first cook at Restaurant Eugene, where he later took on the role of sous chef and shortly after advanced to chef de cuisine at Holeman and Finch Public House. Edwards’ natural affinity for whole cookery and passion for menu development ensured he was a perfect fit to later helm the kitchen at Holeman and Finch Public House as executive chef before heading back to Restaurant Eugene in February 2016.
Born and raised in Atlanta, Ga., Edwards highlights local, seasonal ingredients and promotes developing strong relationships with farmers and purveyors. His love for creating dishes that offer a new take on traditional flavor profiles provides guests with a dining experience that is truly reflective of Edwards’ culinary skill.
In 2005, Edwards moved back to Atlanta after graduating from Johnson and Wales University with a degree in culinary arts, and he currently resides in Marietta and enjoys spending leisure time with his family and taking his dog Ruby for long walks.
Chrysta Poulos Ford Fry Restaurants
The precision and technicality of electrical work on B1B bombers in the U.S. Air Force unearthed something in Poulos – she realized the exactitude and science of baking was comparable. After leaving the military, Poulos felt drawn back to the restaurant kitchen, which she knew from various jobs growing up.
Poulos soon earned a culinary degree from the Art Institute of Atlanta and rocketed to work in some of the city’s most highly-regarded kitchens. Poulos first worked under Linton Hopkins at Restaurant Eugene, where she was quickly promoted from a pastry lead to pastry chef. She was part of the team that opened Holeman & Finch and later, the H&F Bakery. Poulos steered the menus of all three locations, and was with Linton’s group for four and a half years. She went on to 4th & Swift and later worked under Kevin Gillespie at Woodfire Grill, where the fine dining suited her favorite style of pastry creation.
Upon the opening of King + Duke, Chrysta started working for Ford Fry as pastry chef. Now, she designs the dessert menus for each of his restaurants. Along the way, she’s amassed accolades and awards, including being named a Rising Stars Pastry Chef and winner of “Donut Showdown” on The Cooking Channel.
However, what she may be best known for is her signature sticky toffee pudding, which won Adoption Discovery’s “People’s Choice” Award in 2011. She has carried that beloved recipe from Holeman & Finch to 4th & Swift and Woodfire Grill – Atlantans know now that they can find her cult classic dessert at King + Duke.
When she’s not preparing seasonal and sweet delicacies, the pink-haired Poulos spends time traveling and taking abstract photographs of her discoveries along the way.
Andreas Muller Revival
Some of Andreas Müller’s fondest memories of growing up in Sweden revolve around food, from foraging for mushrooms to picking potatoes for his aunt’s potato salad to watching his grandmother cook applesauce and his mom bake bread. He was exposed to fresh, homegrown fruits and vegetables at a young age, which ignited his passion for cooking.
A graduate of Le Cordon Bleu College of Culinary Arts in Atlanta, Müller first worked under Bravo “Top Chef” alum Kevin Gillespie as chef de partie at Woodfire Grill. He spent over two years at the restaurant, learning the ropes of fine dining. After departing Woodfire Grill, Müller took on sous chef roles at Atlanta restaurants 4th & Swift and H. Harper Station before re-joining Gillespie at Gunshow as a “kitchen dude.” At Gunshow, Müller mastered the art of timing and enjoyed creating menus with ever-changing ingredients while building long-lasting relationships with local farmers.
In 2015, Müller was named executive chef of Gillespie’s latest outpost, Revival, a fresh take on the family-style dinner. Müller uses precise techniques and farm-fresh ingredients to elevate the traditional Southern family-style suppers that Gillespie experienced as a child.
With Müller in the kitchen, Revival was deemed a hot spot by Garden & Gun and The Local Palate in 2015. In 2016, Revival was named one of Atlanta Magazine’s Top 50 Best Restaurants and one of Eater Atlanta’s Top 38 Essential Restaurants.
Joey Ward Gunshow
Originally from Powder Springs, Georgia, Joey Ward graduated from the Culinary Institute of America in Hyde Park, New York, in 2005. He began his career in the South as the sous chef at the St. Regis Atlanta but eventually left the hotel to work under Woodfire Grill’s former executive chef and Bravo “Top Chef” alum, Kevin Gillespie. After two years of guidance under Gillespie, he moved on to become the executive chef at H. Harper Station.
Ward joined Gillespie as a “kitchen dude” when Gunshow opened in May 2013. He was soon promoted to chef de cuisine in January 2014 and moved into the executive chef role in December 2014.
Ward is responsible for the overall vision and direction of the restaurant, including the kitchen and front of house. Every part of the guest experience is funneled through Ward and his creative imagination. In his role, Ward strives to create more involved ways to include guests in an exciting dining experience.
In 2016, The New York Times praised Gunshow as Atlanta’s “best food to rival New York’s.” Eater included Gunshow in its “The National 38” list of places to eat in 2015 and 2016. In 2015, he was also named Jezebel’s Best Rising-Star Chef and an Eater Young Guns semifinalist. Zagat named him to its list of 30 Under 30 People Redefining the Hospitality Industry and he won the JCT. Kitchen & Bar Attack of the Killer Tomato Festival People’s Choice Best Tasting Dish award in 2014.
Sponsors
Presenting
Host the Roastee
Host the Roastee
Host the Roastee
Host the Roastee
Host the Roastee
Roasting
Roasting
Roasting
Table Sponsors
Supporting
Supporting
Supporting
Supporting
Sponsorship/Tickets
TITLE SPONSOR $30,000 SOLD
All printing and web presence includes your company name or logo as Title Sponsor / “Presented by”
Front row center stage table for 10
Gobo at primary event bar
Evening of event signage includes your company name or logo as Title Sponsor
Press releases include your company name as Title Sponsor
Prominent presence on the Roast website with your company name or logo
Opportunity to provide product along with sponsorship dollars
HOST THE ROASTEE $20,000
All printing includes your company name or logo as Host the Roastee (presence reflective of sponsorship level)
One table for 10 guests
One table for 10 for one honored Roastee and their guests
Company name listed on all four Roastee Tables
Evening of event signage includes your company name or logo as Host the Roastee
Press releases include your company name as Host the Roastee
Prominent presence on the Roast website with your company name or logo
Opportunity to provide product along with sponsorship dollars
EPICUREAN SPONSOR $15,000
All printing includes your company name or logo as Epicurean Sponsor (presence reflective of sponsorship level)
Evening of event signage includes your company name or logo as Epicurean Sponsor
Press releases include your company name as Epicurean Sponsor
Prominent presence on the Roast website with your company name or logo
Opportunity to provide product along with sponsorship dollars
One table for 10 guests
ROASTING SPONSORS $10,000
Presence on the Roast website (company listing)
Opportunity to provide product along with sponsorship dollars
One table for 10 guests
TABLE SPONSORSHIP $5,000
Presence on the Roast website with company name
Opportunity to provide product along with sponsorship dollars
One table for 10 guests
Individual Ticket $500
Beneficiary
The Atlanta Community Food Bank is one of the largest hunger relief organizations in the Southeast. We
support a network of 600 partner nonprofits - community and faith-based organizations - across 29
counties in greater Atlanta and north Georgia. Together, we connect over 750,000 people each year
with more than 61 million pounds of food – or more than 50 million meals. But our work isn’t just about
food – it’s about community change. We engage, educate and empower the community to fight hunger.
The transformational change we catalyze in the community leads to transformational change in the lives
of our clients. For more information, visit acfb.org.
Host Committee
David Abes Buckhead Life Restaurant Group
Justin Anthony
True Story Brands
Holly Beach Ste. Michelle
Wine Estates
Tony Conway Legendary
Events
Mary Moore The Cook's
Warehouse
Kyle Waide Atlanta Community
Food Bank
Contact
FLOURISH
3143 Maple Drive
Atlanta, Georgia 30305
To purchase tickets or for other questions: (404) 892-3333 x1445 roast@acfb.org
