Suzanne Vizethann of The Hungry Peach
Upon graduation from the University of South Carolina, Chef Vizethann moved back to her hometown of Atlanta and enrolled in the culinary arts program at The Art Institute of Atlanta (AiA). After completing the culinary program at AiA, Chef Vizethann earned the titles of certified Personal Chef as well as Certified Culinarian. Chef Vizethann’s background also includes working under the renowned Chef Richard Blais at One Midtown Kitchen and chef Eli Kirshtein at ENO. Suzanne was recently crowned the winner on Food Network’s hit show, CHOPPED and a featured guest at the inaugural Atlanta Chef’s Expo held February 19.
Todd Mussman
of Local Three and
Muss & Turner's
Chris is both chef and managing partner (with Todd Mussman and Ryan Turner) at Local Three. A self-taught cook, he's worked in kitchens from Philadelphia’s Le Bec Fin to Atlanta’s Canoe and 4th & Swift. His culinary style is completely unrestricted and might often be characterized as simple while at the same time a bit irreverent, and always with respect for tradition and method...However you describe it, the net results illustrate imaginative combinations of ingredients, technique and exceptional flavors. Todd, or "Muss” as he’s known, is a CIA-trained chef who worked with Fifth Group at Food Studio, South City Kitchen and Sala before opening Muss & Turner’s. You might meet someone as knowledgeable about food, but we seriously doubt you’ll ever meet anyone as passionate. From crawling on his belly in the forest foraging morel mushrooms to breaking down whole hogs and turning them into delectable delights, Todd can do it all in the kitchen.
Patric Bell of Chef Patric
Chef Patric Bell was born and raised in the South where food is a major part of life, so it's only logical that he became a chef. He began his career at the age of 10 with Shepherd's Stew from The Betty Crocker Cookbook. Two years later, he took the blue ribbon in his school's 4-H Bake-Off with a Banana Nut Bread so light and fluffy he was almost disqualified -- the judges thought he'd cheated and used yeast!He has worked all levels of foodservice, from fast food to fine dining, and in 2002 graduated summa cum laude from Art Institute of Atlanta's School of Culinary Arts. More recently, he spent seven years as Executive Chef at West Egg Café, receiving awards and recognition the entire time. He founded Chef Patric in 2012 to bring his love of food and cooking to your table.
Jared Lee Pyles of HD1
While living in Auburn, Alabama, Jared Lee Pyles earned his first kitchen stripes in various positions: in the front of the house, as a pizza maker, and at Alabama’s only microbrewery. Encouraged to pursue the culinary industry as a career, Pyles prepared to attend culinary school in Texas, but his Alabama mother insisted he stay closer to home and he enrolled at Le Cordon Bleu College of Culinary Arts in Atlanta in 2006. But before he could even start school, Pyles was noticed by Chef Mike Isabella who asked him to apply for a position at Kyma, led by Pano I. Karatassos. Eventually making his way out of Alabama, Pyles worked under Chefs Michael Tuohy and Kevin Gillespie at Woodfire Grill in Atlanta in early 2008, where he learned the art of whole animal butchery and charcuterie. He left to partner with Chef Richard Blais at Atlanta restaurant Home, and later at FLIP burger boutique. As a chef at FLIP, Pyles strengthened his ability to combine distinctive ingredients into one-of-a-kind dishes, including FLIP’s award-winning burgers. His inventive outlook led to the opportunity to conceptualize HD1’s menu with Blais. Serving as executive chef, Pyles will continue to think outside of tradition to excite diners with his thoughtful twists on favorite dishes.
David Gross of Market
David Gross has been hand picked to lead the kitchen at MARKET Buckhead. Bringing Jean-Georges’ greatest hits to life, Gross has a passion for Atlanta’s gastronomic landscape and a reputable ability to lead and inspire others while at the helm of the kitchen. After graduating from The Culinary Institute of America, Gross began his career as Sous Chef at The Ritz-Carlton in Atlanta, which marked the beginning of his noteworthy line of success in the industry. It didn’t take Gross long to prove his leadership skills and move on to become Executive Chef at City Grill. Gross boasts an impressive array of experience at some of Atlanta’s finest restaurants including Pricci, Bluepoint, Horizon, Blue Ridge Grill, and Bones Restaurant. His experience reaches as far as Switzerland, where he worked as the Garde Manger, meaning “keeper of the food”, at Chateau Gutsch in 2001. With such a diverse culinary background, it is apparent that David Gross is the perfect choice as MARKET’s new Chef de Cuisine.
Cordu Sillah of Whole Foods Health Starts Here
Her Caribbean background gives great flavor to her food as the Whole Foods Health Starts Here Advocate Chef. The Health Starts Here program is based on eating whole, unprocessed foods, a variety of colorful plants and healthy fats such as those from nuts and seeds.
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