Those in-the-know will tell you that Sonesta Gwinnett Place Atlanta is a dining destination. With two restaurants, ArtBar and Grapevine, sprawling event space that is home to spectacular weddings, conferences, and other events, and in-room dining you’ll want to stay in for, the hotel has a huge variety of culinary art offerings. Throughout his career, newly appointed Executive Chef Kevin Davis has made his way from a Greek restaurant to Gwinnett, and in addition to exploring Southern flavors and the inspiring Atlanta food scene, he is also reworking ArtBar’s menu to feature some new-to-him favorites. Read more about Chef Davis below!
How did you get started in the culinary field?
My story is probably like many chefs, my first job was as a dishwasher for a family-owned Greek restaurant where everything was traditional and from scratch, I jumped at any opportunity to prep in the kitchen.
What has the road to becoming an Executive Chef looked like for you?
It was not a wonderful journey having the opportunity to work alongside some talented Executive Chefs taking in both good and bad decisions they made to grow and develop. For me getting to that level was easy, it was making the decision to fill the position is where I struggled.
Do you have a favorite celebrity chef that has inspired you?
Early on I enjoyed watching Julia Child’s cooking shows.
What is your favorite childhood food memory/dish?
Anything my mother made was a favorite as a child. As an adult going home to visit, my mother would ask what I wanted to eat and I would most of the time ask her to make chicken and dumplings, which was comforting to me.
If you could have only one item from your hotel’s menus, what would it be and why?
I am currently rewriting the ArtBar menu at this time, one item it will feature will be shrimp and grits. Since moving to the south, I started eating grits and fried green tomatoes and what better way to have all three items you enjoy in one dish?
What do you like most about your city’s food and beverage scene?
Food in Atlanta is art. Most places incorporate southern infusion into whatever dining concept the restaurant features.
Other than your own outlet/s what spots do you recommend?
When dining out, most of the time I will dine in Midtown, I like the food and atmosphere with outdoor dining, that’s usually where I tell people visiting here from out of town.
What is your dream dining destination?
Where my career began, it would have to be Greece.