Atlanta's Top Chef Kevin Gillespie Dishes It Out
Lynn Seldon Thursday, July 1, 2010 at 10:00AM
After a creative and tasty meal at Woodfire Grill, we caught up with the famed restaurant's executive chef/partner Kevin Gillespie to see how life is post-Top Chef. Gillespie, an Atlanta native, began his culinary education at the Art Institute of Atlanta. After graduating with honors, he cooked at Atlanta Grill (Ritz-Carlton), TWO Urban Licks, Woodfire Grill, and Fife (Portland). He returned to Woodfire Grill and eventually became executive chef (2008) and partner (2009). In his spare time, he enjoys camping, playing music, and barbecuing.
Lynn: What made you decide to enter to be on Top Chef?
Kevin: "They contacted me. I wasn’t sure if it was something I wanted to do, but I thought it would be a great challenge. And it was."
What was your favorite Quickfire Challenge?
"The escargot at Daniel Boulud’s restaurant. I have never cooked it professionally before. It was scary, but fun. It was definitely the scariest Quickfire too."
Elimination Challenge?
"Pigs and pinot."
How has life been post-Top Chef?
"It’s a lot busier!"
What's the inspiration of your ever-changing menu?
Photos by Fredrik Brauer (top) and Broderick Smylie (above)."We don’t try to be one certain kind of restaurant. We let the products dictate the menu so whatever is fresh is what we create a dish around. Sometime there are more seafood dishes than others, or more meat, or more vegetables. I like that variety."
Personal favorite menu items?
"Right now we have a modern take on the gyro sandwich and I really like it. It’s a complex composition but fun."
You still seem to love being in the restaurant and near the woodfired oven and grill whenever possible, right?
"Yes, if it were up to me I’d spend all my time there. But lots of the time I need to be in the back, especially when we are working on new dishes."
What are three things that are always in your refrigerator at home?
"Mayo, some type of hot pepper based product, and frozen Amy’s Organic food."
Three foods you just don't like?
"I try to like most everything but my least favorites are hazelnuts, canned asparagus, and tiny dried shrimp."
What's next?
"We are hoping to open a very small BBQ restaurant at some point."
1782 Cheshire Bridge
Atlanta, GA 30324
P. (404) 347-9055
Lynn is a member of Hilton HHonors® Dining.
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