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Authentic Spanish tapas. The menu reflects the diverse flavors and preparations found in tapas bars of Madrid, a melting pot of regional Spanish specialties. Bar Mercado is the most authentic interpretation of Spanish cuisines of all of our restaurants. The dishes are small and flavor packed and the beverage menu is approachable and straightforward.

Opening Date: September 2017
Signature Items: Alcachofas, Tortilla

Ryan Buttner, Acting General Manager Born and raised in upstate New York, Ryan Buttner developed a passion for the restaurant industry at a young age while working as a dishwasher. After moving up the ranks from prep cook to manager as a teenager, his career path was clear and he decided to pursue the restaurant industry.        After high school, Buttner set his sights on getting the best hospitality education possible and attended Cornell University’s esteemed School of Hotel Administration, where he studied food and beverage management. Following his studies, Buttner moved to New York City and began his career at the historical Café des Artistes on the Upper West Side. After two years of developing an aptitude and passion for wine, he became wine and beverage director at Aquavit, where award-winning chef Marcus Samuelson helmed the kitchen. He spent the next seven years in NYC working in various management and sommelier roles including Michelin 3-star restaurant, Jean-Georges, and for acclaimed chef Daniel Boulud at db bistro moderne and Restaurant Daniel, eventually becoming assistant director of operations for Boulud’s restaurant group, The Dinex Group. In 2014, Buttner moved to Atlanta with his family and eventually joined Castellucci Hospitality Group as general manager at Bar Mercado.  Buttner brings his love for the industry and passion for hospitality to Castellucci Hospitality Group as general manager of Bar Mercado. When Buttner is not thinking about restaurants, he enjoys exploring the Southeast, drinking coffee and spending time with his wife, Brooke, and two boys, Alec and Evan.

Ryan Buttner, Acting General Manager

Born and raised in upstate New York, Ryan Buttner developed a passion for the restaurant industry at a young age while working as a dishwasher. After moving up the ranks from prep cook to manager as a teenager, his career path was clear and he decided to pursue the restaurant industry.       

After high school, Buttner set his sights on getting the best hospitality education possible and attended Cornell University’s esteemed School of Hotel Administration, where he studied food and beverage management. Following his studies, Buttner moved to New York City and began his career at the historical Café des Artistes on the Upper West Side. After two years of developing an aptitude and passion for wine, he became wine and beverage director at Aquavit, where award-winning chef Marcus Samuelson helmed the kitchen. He spent the next seven years in NYC working in various management and sommelier roles including Michelin 3-star restaurant, Jean-Georges, and for acclaimed chef Daniel Boulud at db bistro moderne and Restaurant Daniel, eventually becoming assistant director of operations for Boulud’s restaurant group, The Dinex Group.

In 2014, Buttner moved to Atlanta with his family and eventually joined Castellucci Hospitality Group as general manager at Bar Mercado.  Buttner brings his love for the industry and passion for hospitality to Castellucci Hospitality Group as general manager of Bar Mercado. When Buttner is not thinking about restaurants, he enjoys exploring the Southeast, drinking coffee and spending time with his wife, Brooke, and two boys, Alec and Evan.

Ryan Buttner, Acting General Manager

John Castellucci, Executive Chef John received his culinary education from the Culinary Institute of America and also received a bachelor’s degree in Hospitality Management from Florida International University. From an early age John was inspired to cook and after completing his dual collegiate programs decided to pursue and develop his culinary talent. As a chef, John has learned from some of the best in the world and has been inspired by the time he spent in the kitchens of RN74 in San Francisco, WD50 in New York CIty and Michelin-star Restaurant Arzak in San Sebastian. Since relocating back to Atlanta, John has worked as the culinary arm of his family’s business, Castellucci Hospitality Group. After working in the kitchen at Double Zero’s original location in Sandy Springs, he helped conceptualize the Basque-inspired menu at Cooks & Soldiers when it opened in West Midtown in November 2014. After two years as Executive Sous Chef at the restaurant, John helped redevelop the menu at Double Zero, which relocated to Emory Village in September 2016, and stayed on the team as Executive Sous Chef. Currently, John is overseeing the menu and all kitchen operations at our restaurant group’s newest concept, Bar Mercado. Fun Fact: John is an avid Atlanta sports fan and an independent coffee shop junkie.

John Castellucci, Executive Chef

John received his culinary education from the Culinary Institute of America and also received a bachelor’s degree in Hospitality Management from Florida International University. From an early age John was inspired to cook and after completing his dual collegiate programs decided to pursue and develop his culinary talent. As a chef, John has learned from some of the best in the world and has been inspired by the time he spent in the kitchens of RN74 in San Francisco, WD50 in New York CIty and Michelin-star Restaurant Arzak in San Sebastian.

Since relocating back to Atlanta, John has worked as the culinary arm of his family’s business, Castellucci Hospitality Group. After working in the kitchen at Double Zero’s original location in Sandy Springs, he helped conceptualize the Basque-inspired menu at Cooks & Soldiers when it opened in West Midtown in November 2014. After two years as Executive Sous Chef at the restaurant, John helped redevelop the menu at Double Zero, which relocated to Emory Village in September 2016, and stayed on the team as Executive Sous Chef. Currently, John is overseeing the menu and all kitchen operations at our restaurant group’s newest concept, Bar Mercado.

Fun Fact: John is an avid Atlanta sports fan and an independent coffee shop junkie.

John Castellucci, Executive Chef

 
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Traditional and modern Basque pinxtos and asador. Inspired by the tapas-like pintxo bars of San Sebastian, the menu includes a wide array of traditional and modern pintxos. The kitchen features a large woodfire “asador” (or grill) for large format proteins and vegetables.

Opening Date: November 2014
Signature Items: Chuleton (1kg rib-eye steak), Bikini

Nicolas Quiñones, General Manager As General Manager of Cooks & Soldiers, Nicolas Quiñones brings 25 years of restaurant experience to the CHG team. He washed dishes at the age of 15 in his home town of Indialantic, Florida and advanced through several notable kitchens and dining rooms in Atlanta like Soleil Bistro, Chops Steakhouse, Murphy’s and Loca Luna.  From 2008 to 2015 Nick owned and operated the critically acclaimed and beloved Woodfire Grill on Cheshire Bridge Road where the Certified Sommelier directed all facets of the fine dining operation. At Cooks & Soldiers, Nick advances the stellar culture of hospitality that CHG espouses by attending to each guest thoughtfully and graciously while engaging his notably lofty standards for culinary and service excellence. Fun Fact: His fantasy profession is high rise crane operator.

Nicolas Quiñones, General Manager

As General Manager of Cooks & Soldiers, Nicolas Quiñones brings 25 years of restaurant experience to the CHG team. He washed dishes at the age of 15 in his home town of Indialantic, Florida and advanced through several notable kitchens and dining rooms in Atlanta like Soleil Bistro, Chops Steakhouse, Murphy’s and Loca Luna.  From 2008 to 2015 Nick owned and operated the critically acclaimed and beloved Woodfire Grill on Cheshire Bridge Road where the Certified Sommelier directed all facets of the fine dining operation.

At Cooks & Soldiers, Nick advances the stellar culture of hospitality that CHG espouses by attending to each guest thoughtfully and graciously while engaging his notably lofty standards for culinary and service excellence.

Fun Fact: His fantasy profession is high rise crane operator.

Nicolas Quiñones, General Manager

Matthew Ridgway, Executive Chef Matthew brings more than 22 years of experience in the culinary industry when he joined CHG in the summer of 2017.  From working in fine dining restaurants across the U.S. and France to running his own charcuterie business, Ridgway boasts an extensive background and unique perspective to the team. After training at Johnson & Wales in Providence, R.I., Ridgway started his career at The Fountain Room in Philadelphia’s Four Seasons Hotel, where was mentored by chef Jean-Marie Lacroix.  Under Lacroix’s guidance, he rose through the ranks to become chef de cuisine and chef de restaurant at Lacroix at The Rittenhouse Hotel, named Esquire’s “Restaurant of the Year.” In  2001, Lacroix sent Ridgway to France to hone his skills at George V, a three Michelin star restaurant in Paris and Le Relais Sainte-Victoire in Aix-en- Provence. Ridgway returned to the U.S. to work under James Beard Award winning chef Joël Antunes at Joël Restaurant in Atlanta and as chef de cuisine at New York’s acclaimed Oak Room. In 2009, Ridgway founded PorcSalt, a small charcuterie business focused on producing local, sustainable and artisanal products from pasture-raised duck. Ridgway went on to become owner and chef of The Pass, a neo-French “roadhouse” in Rosemont, N.J., which opened to critical acclaim from The New York Times and was quickly and consistently recognized as one of the state’s finest restaurants. Fun Fact:  In his free time Matthew enjoys exploring flavors, ingredients and techniques.

Matthew Ridgway, Executive Chef

Matthew brings more than 22 years of experience in the culinary industry when he joined CHG in the summer of 2017.  From working in fine dining restaurants across the U.S. and France to running his own charcuterie business, Ridgway boasts an extensive background and unique perspective to the team.

After training at Johnson & Wales in Providence, R.I., Ridgway started his career at The Fountain Room in Philadelphia’s Four Seasons Hotel, where was mentored by chef Jean-Marie Lacroix.  Under Lacroix’s guidance, he rose through the ranks to become chef de cuisine and chef de restaurant at Lacroix at The Rittenhouse Hotel, named Esquire’s “Restaurant of the Year.” In  2001, Lacroix sent Ridgway to France to hone his skills at George V, a three Michelin star restaurant in Paris and Le Relais Sainte-Victoire in Aix-en- Provence. Ridgway returned to the U.S. to work under James Beard Award winning chef Joël Antunes at Joël Restaurant in Atlanta and as chef de cuisine at New York’s acclaimed Oak Room. In 2009, Ridgway founded PorcSalt, a small charcuterie business focused on producing local, sustainable and artisanal products from pasture-raised duck. Ridgway went on to become owner and chef of The Pass, a neo-French “roadhouse” in Rosemont, N.J., which opened to critical acclaim from The New York Times and was quickly and consistently recognized as one of the state’s finest restaurants.


Fun Fact:  In his free time Matthew enjoys exploring flavors, ingredients and techniques.

Matthew Ridgway, Executive Chef

 
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Contemporary Southern Italian cuisine. The menu takes inspiration from the Campania region of Italy with a strong focus on Neapolitan pizza, pasta, and unique antipasti.

Opening Date: May 2011 in Sandy Springs, relocated to Emory Village in September 2016
Signature Items: Margherita Pizza, Cauliflower

Stephanie Castellucci, General Manager As co-owner of Castellucci Hospitality Group and General Manager of Double Zero, Stephanie Castellucci oversees day-to-day operations of the restaurant, while also overseeing operational and staffing affairs of Castellucci Hospitality Group’s four other concepts including Bar Mercado, Cooks & Soldiers, Sugo and The Iberian Pig. Stephanie began working at her family’s original outpost of Sugo in middle school and continued while visiting home during college. She received her formal training at the School of Hotel Administration at Cornell University and graduated in 2009. After graduation, Stephanie returned to Atlanta and formally began her career with the Castellucci Hospitality Group as the General Manager of Sugo. In 2011, she left Sugo to serve as the General Manager of Double Zero Napoletana in its original Sandy Springs location. Five years later, Double Zero successfully moved to Emory Village and introduced a refreshed, modern Italian menu. Fun Fact: Stephanie is passionate about wine, her Peloton bike, and Levain cookies.

Stephanie Castellucci, General Manager

As co-owner of Castellucci Hospitality Group and General Manager of Double Zero, Stephanie Castellucci oversees day-to-day operations of the restaurant, while also overseeing operational and staffing affairs of Castellucci Hospitality Group’s four other concepts including Bar Mercado, Cooks & Soldiers, Sugo and The Iberian Pig.

Stephanie began working at her family’s original outpost of Sugo in middle school and continued while visiting home during college. She received her formal training at the School of Hotel Administration at Cornell University and graduated in 2009. After graduation, Stephanie returned to Atlanta and formally began her career with the Castellucci Hospitality Group as the General Manager of Sugo. In 2011, she left Sugo to serve as the General Manager of Double Zero Napoletana in its original Sandy Springs location. Five years later, Double Zero successfully moved to Emory Village and introduced a refreshed, modern Italian menu.

Fun Fact: Stephanie is passionate about wine, her Peloton bike, and Levain cookies.

Stephanie Castellucci, General Manager

Edwin Molina, Executive Chef Executive Chef of Double Zero Napoletana, Edwin Molina attended school at Le Cordon Blue College of Culinary Arts in Atlanta, Georgia. He graduated in 2010, and by the age of 23 he had gained the title he holds today. Edwin has been working for Castellucci Hospitality group since 2009, where he started at The Iberian Pig as a line cook. He is newly married and loves anything that involves the Falcons or Braves!

Edwin Molina, Executive Chef

Executive Chef of Double Zero Napoletana, Edwin Molina attended school at Le Cordon Blue College of Culinary Arts in Atlanta, Georgia. He graduated in 2010, and by the age of 23 he had gained the title he holds today. Edwin has been working for Castellucci Hospitality group since 2009, where he started at The Iberian Pig as a line cook. He is newly married and loves anything that involves the Falcons or Braves!

Edwin Molina, Executive Chef

 
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Food that makes you feel good. Healthier fast casual fare served out of a food stall in Krog Street Market. The menu will feature grain bowls, salads, sandwiches, toasts and vegetable sides. The beverage program features a limited selection of wine and beer, a rotating frozen cocktail, and housemade infused lemonades.

Opening Date: Winter 2017

Ryan Buttner, Acting General Manager Born and raised in upstate New York, Ryan Buttner developed a passion for the restaurant industry at a young age while working as a dishwasher. After moving up the ranks from prep cook to manager as a teenager, his career path was clear and he decided to pursue the restaurant industry.        After high school, Buttner set his sights on getting the best hospitality education possible and attended Cornell University’s esteemed School of Hotel Administration, where he studied food and beverage management. Following his studies, Buttner moved to New York City and began his career at the historical Café des Artistes on the Upper West Side. After two years of developing an aptitude and passion for wine, he became wine and beverage director at Aquavit, where award-winning chef Marcus Samuelson helmed the kitchen. He spent the next seven years in NYC working in various management and sommelier roles including Michelin 3-star restaurant, Jean-Georges, and for acclaimed chef Daniel Boulud at db bistro moderne and Restaurant Daniel, eventually becoming assistant director of operations for Boulud’s restaurant group, The Dinex Group. In 2014, Buttner moved to Atlanta with his family and eventually joined Castellucci Hospitality Group as general manager at Bar Mercado.  Buttner brings his love for the industry and passion for hospitality to Castellucci Hospitality Group as general manager of Bar Mercado. When Buttner is not thinking about restaurants, he enjoys exploring the Southeast, drinking coffee and spending time with his wife, Brooke, and two boys, Alec and Evan.

Ryan Buttner, Acting General Manager

Born and raised in upstate New York, Ryan Buttner developed a passion for the restaurant industry at a young age while working as a dishwasher. After moving up the ranks from prep cook to manager as a teenager, his career path was clear and he decided to pursue the restaurant industry.       

After high school, Buttner set his sights on getting the best hospitality education possible and attended Cornell University’s esteemed School of Hotel Administration, where he studied food and beverage management. Following his studies, Buttner moved to New York City and began his career at the historical Café des Artistes on the Upper West Side. After two years of developing an aptitude and passion for wine, he became wine and beverage director at Aquavit, where award-winning chef Marcus Samuelson helmed the kitchen. He spent the next seven years in NYC working in various management and sommelier roles including Michelin 3-star restaurant, Jean-Georges, and for acclaimed chef Daniel Boulud at db bistro moderne and Restaurant Daniel, eventually becoming assistant director of operations for Boulud’s restaurant group, The Dinex Group.

In 2014, Buttner moved to Atlanta with his family and eventually joined Castellucci Hospitality Group as general manager at Bar Mercado.  Buttner brings his love for the industry and passion for hospitality to Castellucci Hospitality Group as general manager of Bar Mercado. When Buttner is not thinking about restaurants, he enjoys exploring the Southeast, drinking coffee and spending time with his wife, Brooke, and two boys, Alec and Evan.

Ryan Buttner, Acting General Manager

Victoria Shore, Chef With family roots in Georgia, Victoria Shore developed a passion for cooking from her Lebanese family history. Growing up, Shore’s family expressed their love and passion through food and she grew up filling the gaps in her father’s cooking repertoire with baking. After graduating from The University of Georgia, Shore moved to Wiscasset, Maine to pursue her love of cooking at The Squire Tarbox Inn, where she worked on the line, in the garden and wherever she was needed. A lover of history, Shore combined what she has learned in the restaurant kitchen and historical styles to create new and technique driven dishes. Shore moved home in 2013, where she worked as the pastry chef at home.made Catering in Athens for two years, before joining the Castellucci Hospitality Group at Cooks & Soldiers. As the pastry assistant, she started a successful in house macaron and sorbet program. Shore brings a strong work ethic and passion for food to Double Zero, where she serves as sous chef, with a heavy hand in the restaurants pastry program. In 2017, Shore assumed the role of chef at the group’s latest concept, Recess – a food stall located in the vibrant Krog Street Market development. She plays a large role in menu development for the stall, a neighborhood café with plant-focused, chef-driven options.

Victoria Shore, Chef

With family roots in Georgia, Victoria Shore developed a passion for cooking from her Lebanese family history. Growing up, Shore’s family expressed their love and passion through food and she grew up filling the gaps in her father’s cooking repertoire with baking.

After graduating from The University of Georgia, Shore moved to Wiscasset, Maine to pursue her love of cooking at The Squire Tarbox Inn, where she worked on the line, in the garden and wherever she was needed. A lover of history, Shore combined what she has learned in the restaurant kitchen and historical styles to create new and technique driven dishes.

Shore moved home in 2013, where she worked as the pastry chef at home.made Catering in Athens for two years, before joining the Castellucci Hospitality Group at Cooks & Soldiers. As the pastry assistant, she started a successful in house macaron and sorbet program. Shore brings a strong work ethic and passion for food to Double Zero, where she serves as sous chef, with a heavy hand in the restaurants pastry program.

In 2017, Shore assumed the role of chef at the group’s latest concept, Recess – a food stall located in the vibrant Krog Street Market development. She plays a large role in menu development for the stall, a neighborhood café with plant-focused, chef-driven options.

Victoria Shore, Chef

 
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The first of our restaurant concepts. Recipes are rooted in the family traditions of our Italian & Greek heritage.

Opening Date: November 2003
Signature Items: Sugo Meatball, Aunt Lena’s Chicken 

Nancy Castellucci, General Manager Nancy started her career in the restaurant industry when she was 19 years old and applied as a bartender to Mr. Castellucci’s first restaurant. At the time, Mr. C, only 26 years old, saw something in Nancy and hired her for a part-time position. Seven years later, they were married and have been business partners ever since. Nancy has been thoroughly involved in all of their restaurant ventures since Mr. C’s first restaurant, Archie’s Tavern. She currently serves as the General Manager of Sugo and oversees the daily operations of the restaurant.  She is the consummate mother of the younger generation of Castelluccis that run CHG, and is there to help in all aspects. Fun Fact: Nancy is a trained physical therapist.

Nancy Castellucci, General Manager

Nancy started her career in the restaurant industry when she was 19 years old and applied as a bartender to Mr. Castellucci’s first restaurant. At the time, Mr. C, only 26 years old, saw something in Nancy and hired her for a part-time position. Seven years later, they were married and have been business partners ever since. Nancy has been thoroughly involved in all of their restaurant ventures since Mr. C’s first restaurant, Archie’s Tavern.

She currently serves as the General Manager of Sugo and oversees the daily operations of the restaurant.  She is the consummate mother of the younger generation of Castelluccis that run CHG, and is there to help in all aspects.

Fun Fact: Nancy is a trained physical therapist.

Nancy Castellucci, General Manager

Ricardo Soto, Executive Chef Ricardo Soto joined the Sugo team in 2009 and has worked through the ranks in the kitchen and to executive chef.     Hailing from Mexico City, Soto relocated to Atlanta in 2005.  Having worked with both private and corporate companies including Brinker International, Cheesecake Factory and Darden Restaurants, Soto has worked his way through the industry through positions ranging from inventory and staff training all the way to sous chef and chef di partie.  

Ricardo Soto, Executive Chef

Ricardo Soto joined the Sugo team in 2009 and has worked through the ranks in the kitchen and to executive chef.    

Hailing from Mexico City, Soto relocated to Atlanta in 2005.  Having worked with both private and corporate companies including Brinker International, Cheesecake Factory and Darden Restaurants, Soto has worked his way through the industry through positions ranging from inventory and staff training all the way to sous chef and chef di partie.  

Ricardo Soto, Executive Chef

 
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Modern Spanish cuisine taking inspiration from the ingredients of the Iberian Peninsula. The menu features creative tapas, cured meats and cheeses including the famed Jamón Ibérico.


Opening Date: September 2009
Signature Items: Bacon Wrapped Dates, Pork Cheek Tacos, Jamón Iberico 

Leigh Ann Miller, General Manager With more than 20 years of experience working with premier restaurants, hotels and private clubs across the country, Leigh Ann Miller brings wine expertise, creativity and leadership to her role as General Manager at The Iberian Pig. Born in Palm Beach, Fla., Leigh Ann grew up with a fond appreciation for the arts, particularly music.  After attending Palm Beach County School of the Arts, she performed classically and with major recording artists such as Clarence Clemons and Wynton Marsalis.  While pursuing her love of music, she found a second love for the hospitality industry and studied under well-known wine industry pioneers and master sommeliers in California, Florida and Europe, before finishing her continued education at Cornell University.   In 2010, Leigh Ann joined Castellucci Hospitality Group and became General  Manager at The Iberian Pig.  Over the last seven years with the restaurant group, she has strived to make her work environment feel like a second home for the team. Her innate passion for people drives her in leading fellow teammates to realize their potential. Fun Fact:  Leigh Ann is passionate about music - she performs on stage and in the studio.  In her spare time she is committed to helping endangered species.

Leigh Ann Miller, General Manager

With more than 20 years of experience working with premier restaurants, hotels and private clubs across the country, Leigh Ann Miller brings wine expertise, creativity and leadership to her role as General Manager at The Iberian Pig.

Born in Palm Beach, Fla., Leigh Ann grew up with a fond appreciation for the arts, particularly music.  After attending Palm Beach County School of the Arts, she performed classically and with major recording artists such as Clarence Clemons and Wynton Marsalis.  While pursuing her love of music, she found a second love for the hospitality industry and studied under well-known wine industry pioneers and master sommeliers in California, Florida and Europe, before finishing her continued education at Cornell University.  

In 2010, Leigh Ann joined Castellucci Hospitality Group and became General  Manager at The Iberian Pig.  Over the last seven years with the restaurant group, she has strived to make her work environment feel like a second home for the team. Her innate passion for people drives her in leading fellow teammates to realize their potential.

Fun Fact:  Leigh Ann is passionate about music - she performs on stage and in the studio.  In her spare time she is committed to helping endangered species.

Leigh Ann Miller, General Manager

Eric Roberts, Executive Chef Eric was born in Rome, Georgia, and started in the culinary industry working as a dishwasher in a local kitchen at the age of 14.  Through this experience, his intrigue with cooking grew and he began to train for prep and line cook roles. This lit a fire that sent him on his way to culinary school right after high school. As he began his studies, he realized the need to stay in working in a kitchen while obtaining book knowledge. At this time he took a position with Buckhead Life Restaurant Group where he went on to work with Buckhead Diner, Nava and Kyma in varying cook positions. When Tomas Lee, the former Executive Chef of the Buckhead Diner, left to start his own restaurant, Roberts followed him to Norcross.  During his time with Chef Tomas, Roberts was quickly promoted to a Sous Chef rank, soon followed by Chef de Cuisine. His cooking style focused on Southern food with Asian influences, thanks to Chef Tomas’ unique and influential background. As Roberts’ talents developed, he was given the opportunity to take on an Executive Chef position at a small scale fine dining restaurant serving French food with a Southern flare. During his time, Roberts married his love and eventually relocated to Decatur shortly after. While living in Decatur, Roberts began to crave a new challenge for himself and felt the right move was to again immerse himself within the high-volume pace of the Buckhead area. He was hired as a Sous Chef at Nava working under Chef Ryan Delesandro where he was once again quickly promoted to the ranks of Chef de Cuisine. When it came time for Nava to close its doors, the company transitioned him over to Buckhead Diner where he served as Chef de Cuisine working under Chef Charles Schwab. As he thrived in his role at Buckhead Diner, it became apparent that Roberts was ready to further his culinary career yet again. This led him to his final destination of The Iberian Pig where he now serves as Executive Chef.  

Eric Roberts, Executive Chef

Eric was born in Rome, Georgia, and started in the culinary industry working as a dishwasher in a local kitchen at the age of 14.  Through this experience, his intrigue with cooking grew and he began to train for prep and line cook roles. This lit a fire that sent him on his way to culinary school right after high school. As he began his studies, he realized the need to stay in working in a kitchen while obtaining book knowledge. At this time he took a position with Buckhead Life Restaurant Group where he went on to work with Buckhead Diner, Nava and Kyma in varying cook positions. When Tomas Lee, the former Executive Chef of the Buckhead Diner, left to start his own restaurant, Roberts followed him to Norcross.  During his time with Chef Tomas, Roberts was quickly promoted to a Sous Chef rank, soon followed by Chef de Cuisine. His cooking style focused on Southern food with Asian influences, thanks to Chef Tomas’ unique and influential background.

As Roberts’ talents developed, he was given the opportunity to take on an Executive Chef position at a small scale fine dining restaurant serving French food with a Southern flare. During his time, Roberts married his love and eventually relocated to Decatur shortly after.

While living in Decatur, Roberts began to crave a new challenge for himself and felt the right move was to again immerse himself within the high-volume pace of the Buckhead area. He was hired as a Sous Chef at Nava working under Chef Ryan Delesandro where he was once again quickly promoted to the ranks of Chef de Cuisine. When it came time for Nava to close its doors, the company transitioned him over to Buckhead Diner where he served as Chef de Cuisine working under Chef Charles Schwab. As he thrived in his role at Buckhead Diner, it became apparent that Roberts was ready to further his culinary career yet again. This led him to his final destination of The Iberian Pig where he now serves as Executive Chef.

 

Eric Roberts, Executive Chef