Some of Our Favorite Chefs Tell Us About Their Favorite Chefs

Some of Our Favorite Chefs Tell Us About Their Favorite Chefs

October 3, 2019 by Lauren Finney

Pano I. Karatassos, Kyma

This game of tag starts with a culinary legend, executive chef Pano I. Karatassos of Kyma and corporate chef of Buckhead Life Restaurant Group, who recently completed his first cookbook, Modern Greek Cooking: 100 Recipes for Meze, Entrées, and Desserts ($38, Rizzoli).

He loves Ron Hsu, who he has known for 10 years: “Hsu's techniques are modern. He uses high-quality ingredients and has impeccable plating. I truly do understand his food since we both are influenced by Le Bernardin.”

Steven Satterfield

Hsu picks up what Steven Satterfield puts down: “The freshness of his ingredients and his focus on locality really stand out. We met when I was working at Le Bernardin, and he came by for a visit, and we have stayed in touch ever since because of our shared Atlanta roots. I recommend anything vegetable heavy at Miller Union. Not only is it healthy; it'll be delicious!”

Ron Hsu, Lazy Betty

Says Karatassos about Ron Hsu, who he has known for 10 years: “Hsu's techniques are modern. He uses high-quality ingredients and has impeccable plating. I truly do understand his food since we both are influenced by Le Bernardin.” Karatassos' favorite dish is Truffle Hunting in the Georgia Terroir.

Josh Coker, The Optimist

Satterfield's choice is neighboring restaurant The Optimist, with Josh Coker at the helm. “It had been some time since I'd been there,” says Coker, “but I have to say that everything we had was fantastic. It is definitely a great spot to eat some fresh seafood and [current chef] Coker is really steering that boat in a good direction.”

Guy Wong, Le Fat

Logue dishes that he really likes Guy Wong's claypot chicken at Le Fat, as it “is the perfect mix of texture from the crispy rice on the bottom (think good paella) to the soft crunch of the umami rich garlic, onions and chicken on top. Side note: It is just as good when I have it delivered.”

Bruce Logue, Boccalupo

Coker's a big fan of Bruce Logue at BoccaLupo (boccalupoatl.com), saying, “I love the neighborhood vibes, and Logue's octopus and mortadella spiedino is easily my favorite dish in the city.”













Some of Our Favorite Chefs Tell Us About Their Favorite Chefs

October 3, 2019 by Lauren Finney

Pano I. Karatassos, Kyma

This game of tag starts with a culinary legend, executive chef Pano I. Karatassos of Kyma and corporate chef of Buckhead Life Restaurant Group, who recently completed his first cookbook, Modern Greek Cooking: 100 Recipes for Meze, Entrées, and Desserts ($38, Rizzoli).

He loves Ron Hsu, who he has known for 10 years: “Hsu's techniques are modern. He uses high-quality ingredients and has impeccable plating. I truly do understand his food since we both are influenced by Le Bernardin.”

Steven Satterfield

Hsu picks up what Steven Satterfield puts down: “The freshness of his ingredients and his focus on locality really stand out. We met when I was working at Le Bernardin, and he came by for a visit, and we have stayed in touch ever since because of our shared Atlanta roots. I recommend anything vegetable heavy at Miller Union. Not only is it healthy; it'll be delicious!”

Ron Hsu, Lazy Betty

Says Karatassos about Ron Hsu, who he has known for 10 years: “Hsu's techniques are modern. He uses high-quality ingredients and has impeccable plating. I truly do understand his food since we both are influenced by Le Bernardin.” Karatassos' favorite dish is Truffle Hunting in the Georgia Terroir.

Josh Coker, The Optimist

Satterfield's choice is neighboring restaurant The Optimist, with Josh Coker at the helm. “It had been some time since I'd been there,” says Coker, “but I have to say that everything we had was fantastic. It is definitely a great spot to eat some fresh seafood and [current chef] Coker is really steering that boat in a good direction.”

Guy Wong, Le Fat

Logue dishes that he really likes Guy Wong's claypot chicken at Le Fat, as it “is the perfect mix of texture from the crispy rice on the bottom (think good paella) to the soft crunch of the umami rich garlic, onions and chicken on top. Side note: It is just as good when I have it delivered.”

Bruce Logue, Boccalupo

Coker's a big fan of Bruce Logue at BoccaLupo (boccalupoatl.com), saying, “I love the neighborhood vibes, and Logue's octopus and mortadella spiedino is easily my favorite dish in the city.”





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