Atlanta Foodie Announcements

PSA: Holeman and Finch Public House Appoints Chris Edwards as Executive Chef

Holeman and Finch Public House Appoints Chris Edwards as Executive Chef

Former Sous Chef at Restaurant Eugene takes the reigns at city’s favorite pub
Chef Chris Edwards, Executive Chef, Holeman and Finch Public House
Chef Chris Edwards, Executive Chef, Holeman and Finch Public House

Atlanta, GA – Chef Linton and Gina Hopkins are pleased to announce the appointment of Chris Edwards to Executive Chef of Holeman and Finch Public House. Founded in 2008, Holeman and Finch is Atlanta’s definitive gastropub, proudly setting the standard with a signature, from-scratch approach. Most recently, Edwards served as chef de cuisine for Holeman and Finch and prior to that, sous chef at Restaurant Eugene.

As Executive Chef, Edwards is responsible for leading the skilled culinary team and driving a menu that prides itself on serving what cooks like to eat. With equal attention given to the whole animal and Southern vegetable cookery, Chef Edwards considers what he likes to eat when crafting the menu. “At Holeman and Finch, we have the opportunity to step out of the ordinary and allow guests to discover foods they may not find elsewhere,” says Edwards.

A Georgia native, Chef Edwards’ appreciation for the art and craft of cooking developed when he was a child, spending time with his father in the kitchen. Working his way up from dishwasher at a sports bar, he spent his high school years cooking at Outback Steakhouse where he attributes learning the required fundamentals of working in a busy kitchen. It was also in high school that Edwards first met and worked with current Restaurant Eugene Executive Chef Brian Jones, learning the fine art of making hollandaise.

After graduating from Johnson and Wales University in North Carolina, Edwards returned to Atlanta to work at city establishments Joel and Canoe. During his time at Canoe, he again worked alongside current Restaurant Eugene Executive Chef Brian Jones. In 2009, he moved to Portland, Oregon to train under Chef Jake Martin at Fenouil and Central Kitchen. After two years, he joined the team at Café Boulud, one of Palm Beach, Florida’s most coveted dining destinations, before relocating to Chicago to be part of North Pond.

With all of the experience he gained, in 2012, Edwards took on the role of sous chef at the Hopkins’ celebrated Restaurant Eugene, partnering again with his mentor, Executive Chef Brian Jones. He joined former colleagues Charcutier Chris Preston and Sous Chef Aaron Crane at Holeman and Finch last year as chef de cuisine. When he’s not in the kitchen at Holeman and Finch, you can find Chef Edwards spending time with his wife, Nicole, a cook at Gunshow.

About Holeman and Finch Public House
Holeman and Finch Public House is Atlanta’s definitive gastropub, proudly setting the standard since 2008. Chef Linton Hopkins’ signature, from-scratch and fiercely seasonal sensibilities guide the ever-evolving dinner menu: an homage to how and what cooks like to eat. With equal attention given to whole animal and Southern vegetable cookery, Chef Hopkins’ food balances classic comforts with a sophisticated slant and a pinch of irreverence. Timeless offerings include roasted bone marrow with pain au levain and parsley salad, his wife and co-owner Gina Hopkins’ pimento cheese, and tea-braised collards with bacon and sorghum. A James Beard-nominated, visionary bar program honors tradition with precisely crafted cocktails, then playfully subverts it with a list of cheeky originals that stun. The wine list offers adventure and intrigue, but understands restraint; an extensive whisk(e)y collection ensures aficionados have plenty to pour over; and suds-wise, local craft beer reigns supreme amidst a carefully curated selection of brews.

About Resurgens Hospitality Group
Gina and Chef Linton Hopkins, who won the James Beard Award for Best Chef: Southeast in 2012, are proprietors of Restaurant Eugene, Holeman and Finch Public House, The Café at Linton’s (located in the Atlanta Botanical Garden), Holeman and Finch Bottle Shop, H&F Burger and Hop’s Chicken. The couple celebrates the rich bounty of Georgia agriculture by using the season’s freshest ingredients possible, prepared in a way that highlights and celebrates local cuisine and its history. Resurgens Hospitality Group is a respected leader in food, beverage, and hospitality through its continuous dedication to excellence.

###

Previous post

REVIEW: Front Page News, Midtown, Atlanta

Next post

PSA: Earth Fare: Grand Opening Dec 9 at The Collection at Forsyth, Cumming - Online Contest Giveaway

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *