Everyone is busy, but on Thanksgiving it’s better to put all those to-dos aside and give thanks.
Some of Atlanta’s top names in the restaurant industry paused to consider what is most important to them.
"It is important that I show consistency and growth as a restaurateur. I'm thankful for the loyal customers that have followed me from Miso to Le Fat. I offered high quality at Miso and now I'm able to do the same thing at Le Fat." — Guy Wong, chef-owner, Le Fat and Miso Izakaya
"I'm thankful for our guests who come day in and day out. I'm also thankful for all of our staff — they love the product and working for us, so that (is) reflected in the food and customer service. Our staff works tirelessly to make sure that the guests constantly have the best barbecue in front of them." — Jonathan Fox, co-owner-pitmaster, Fox Bros. BBQ
"I use the word freedom a lot, freedom meaning free to be myself. I'm a brown woman with no hair, by choice. I'm proud of my face. I smile a lot and I've been blessed to have a job in bartending. I love what I do and I'm respected for it." — Tiffanie Barriere, mixologist, One Flew South
"I am most thankful for the health of my six children. I look around and see so many things like disease and dietary concerns that kids can face. We've had broken arms, legs, things of that nature, but for the most part they're perfect. Every day, I think about that and it's amazing." — Brian Jones, executive chef, Restaurant Eugene
"I'm thankful for my background and skills. I grew up in Puerto Rico, and on different parts of the island, people eat different things. I loved all of it, so it influenced the way I ate and put food together. Now, I take pride in my restaurant — from making the food to constructing the plate." — Hector Santiago, chef-owner, El Super Pan
"At the end of the day, I'm just a cook. I make food for customers and hope that they like it. I'm thankful for the opportunity to go to an establishment every single day and do the things that I want to. A lot of people don't have the opportunity to work with such great people and products, so I'm thankful for that." — Robert Phalen, chef-owner, One Eared Stag
"The businesses that I own and operate have a healthy heartbeat and pulse. Obviously it's not literal, but it has a soul, sustained by farmers and the community who like to go eat at these restaurants. They bring these restaurants to life and I appreciate that." — Todd Ginsberg, chef-owner, the General Muir, Fred's Meat & Bread, Yalla and TGM Bread
"I'm thankful for the time and space that I'm in. I've had four other restaurants, but three of them didn't last. This time around, my partners, Ricardo Richardson and E. Bridgeman, understand the goal and the mission. Plus, I am very grateful for my wife and children, who have supported and encouraged me throughout my career. It's taken me 20-plus years to be in this position." — Marvin Woods, chef-owner, Asante
"I grew up in a very small town in Oklahoma. I've had the very good fortune to travel around the world to learn about different cultures, from Japan to France to the Dominican Republic. It's an opportunity that I'm grateful for. I have so much abundance, but it's important to remember that a lot people don't. It's very humbling." — Shaun Doty, chef-co-owner, Bantam + Biddy and Chick-a-Biddy
"My wife and I just had our second child, who is now 8 weeks old. When you're having kids, there's a bunch of things that you can worry about, but when they finally arrive and you can see their eyes and you get home and they're eating, sleeping and your wife is recovering, that's what matters. That's what I'm most thankful for at this stage of my life." — Bruce Logue, chef-owner, BoccaLupo
About the Author
