We suppose it’s just like every other story that involves two people with a dream: they save up until they can leave their corporate jobs and jump into the great unknown. Our unknown took us from Atlanta, Georgia to the historic district in Fredericksburg, Virginia.
Joy’s the chef. She’s a graduate of the nationally accredited Art Institute of Atlanta in the field of Culinary Arts, and she specializes in researching and preparing locally grown, sustainable foods. A long-time proponent of farm-to-table cooking, Joy’s philosophy centers around using natural ingredients wherever possible, with a keen eye on foods grown, farmed, butchered and purveyed in the Southeast region. Her food is nestled in the Southern, home-cooked style, but highlights healthy ingredients and a refined presentation while celebrating the seasons’ best offerings.
She’s had the pleasure of working with some of the industry’s best: Joy apprenticed under Chef Bradley Rouse, head chef for the Atlanta Hawks. In 2006, Joy was hired at Woodfire Grill, working closely under her mentor, then owner Chef Michael Tuohy. In 2008, Tuohy turned the ownership of Woodfire Grill over to Chef Kevin Gillespie (James Beard Award Nominee, “Top Chef” Finalist, Season 6).
Additionally, Joy has had the honor of cooking directly with some of Atlanta’s finest chefs, including Virginia Willis, author of the nationally-acclaimed cookbook, “Bon Appetit, Y’all;” Chef Ford Fry, Chef/owner, JCT Kitchen & Bar; Chef Hilary White, Chef/owner, The Hil at Serenbe Farms; Chef Scott Peacock, (former) Executive Chef at the award-winning restaurant Watershed in Decatur, and Chef Kevin Rathbun of Rathbun’s, Krog Bar and Kevin Rathbun Steak. If you’d like to contact Joy, click here - firstname.lastname@example.org
Beth does everything else. She’s a graduate of Virginia Tech and worked for years as an Emmy Award Winning and Edward R. Murrow Award Winning Producer and Executive Producer at one of the top Fox stations in the country, WAGA / Fox 5 Atlanta. One day, she met Joy in the newsroom and they started goofing off. Then, they became friends. Then, best friends. Then, business partners.
Beth uses her background in communications to help spread FOODE’S message: that fresh, regional and seasonal foods of the highest quality should be accessible to everyone. She researches farms, studies the region and locates farm-fresh ingredients. Her research plays an integral part in keeping costs down and quality at its peak for FOODE’s clients. Beth is also the marketing and promotional force behind FOODE. Beth can and should be contacted here - email@example.com
Joe Duplan / Sous Chef
His name is Joe Duplan, but most of us know him around here as Meaty Boy (one look at him and you’ll understand why). Joe came to FOODE after he helped pioneer the farm-to-table movement in Asheville, NC under Executive Chefs Tres Huntermark of Lobstertrap and Michele Bondin of Bouchon. Before that, he received training at Beau Rivage Resort and Casino in Biloxi, MS and the Mandalay Casinos at Eiffel Tower Restaurant in Las Vegas, NV.
Annie Truslow / Business Development
Coming soon! Wow, that’s vague…
You can contact Annie with any & all questions, comments, or concerns here - firstname.lastname@example.org
Brittany Kemble / Sous Chef
Brittany graduated from the French Culinary Institute in New York City in February, 2009 where she was classically trained in the french technique. She began her fine dining career shortly after, cooking at the Bedford Post Inn Farmhouse in Bedford, New York. While at BPI, Brittany cooked at a host of special events, including one of the highest honors for any chef: preparing a full meal at the historic James Beard House.
With her skills in fine dining beginning to sharpen, Brittany returned to Fredericksburg to be closer to her family. She worked as a line cook in historic downtown until shortly after the birth of her daughter.
Brittany re-entered the kitchen in late-2011 where she quickly mastered the hot line at FOODĒ. She showed her skills in the areas of sautee, grill, garde mange and intricate prep. In the Spring of 2012, Brittany’s role at FOODĒ grew to Lead Event Chef, coordinating and executing the kitchen details relating to FOODĒ’s special events.