Meet Our Participating Chefs
Our Chef Co-Chairs
Chef Kevin Rathbun, Kevin Rathbun Steak
Chef Kevin Rathbun’s passion for food and hospitality started in Kansas City as a dishwasher. Following culinary school, Rathbun went on to New Orleans, Dallas, Houston and Atlanta to work with celebrity chefs and restaurateurs including Bradley Ogden, Emeril Lagasse, Stephen Pyles, Ella Brennan and Pano Karatassos. In 1994, he was nominated for the James Beard Awards “Rising Star Chef” for his work at Baby Ruth. By 1996, he opened two different flagship restaurants with Buckhead Life Restaurant Group and served as the Corporate Executive Chef, overseeing several restaurants for the group. Rathbun ventured out on his own in 2004 to open Rathbun’s. Krog Bar, Kevin Rathbun Steak and KR Steakbar followed. Rathbun has graciously chaired Party in the Kitchen for 10 years and contributed much more to Open Hand.
Chef Peter Kaiser, Kaiser's Chophouse
Kaiser’s first real job in the kitchen was at the elite resort restaurant Alpine Rose in Gstaad Switzerland where he was a line cook. He took this experience to his next opportunity, the Michelin Guide restaurant Chez Max in Zurich. Kaiser spent two years at Chez Max, including traveling around the world with owner Max Kell, before settling in the United States. Between 1986 and 2016, Kaiser would travel to Atlanta and work at restaurants in the Buckhead Life group. He went on to become Executive Chef at two different restaurants in the Here to Serve Restaurant Group. In 2017, Kaiser opened Kaiser’s Chophouse in collaboration with Chef Kevin Rathbun. Since its opening, Kaiser has become a frequent supporter of Open Hand, chairing Party in the Kitchen for the second year in a row.
Participating Chefs
Chef Austin Goetzman, Aria
Austin Goetzman joined Aria as Executive Chef in 2026, returning to the restaurant where he first began his culinary career. A graduate of The Art Institute of Atlanta, Austin got his start in Aria’s kitchen under Founding Chef Gerry Klaskala. Since then, his career has taken him through some of the country’s most respected kitchens, including The French Laundry in Napa Valley, EL Ideas and Acadia in Chicago, and Atlanta’s Michelin-starred Lazy Betty. Raised in Alabama, Austin discovered his love of cooking while spending time in the kitchen with his grandmother and working in restaurants as a teenager. His approach centers on transformation: taking exceptional ingredients and, through technique and care, creating dishes that feel both refined and deeply comforting.
The Culinary Team, Bold Monk Brewing Co.
We created Bold Monk as a vibrant sanctuary on Atlanta's Upper Westside — part restaurant, brewery, bookstore, coffee house, and beer garden. Through ancient ingredients and devoted craftsmanship, we brew Belgian-inspired beers served fresh from the cask, connecting people to the earth and to one another. Here, great food, great beer, great books, and great company come together so you can simply be — fully present, fully alive. We're grateful to welcome the Bold Monk culinary team back to Party in the Kitchen!
Chef Matthew Basford, Canoe
Matthew Basford started his culinary journey at Pear Tree Cottage in Greenock, Australia, followed by Vintner’s Bar and Grill in Angaston. After completing his four-year apprenticeship, Basford was officially a “Qualified Chef” and travelled to the United States. In December 2002, Basford moved to New Orleans, LA and began working at Dominique’s at the Maison Dupuy Hotel. When Hurricane Katrina hit New Orleans in 2005, Basford was relocated to Atlanta, GA. Within a week, Basford found himself in the Canoe kitchen. He started as line cook and worked his way up the ranks from Sous Chef to Executive Sous Chef, and finally, Chef de Cuisine. In 2013, Basford was named Executive Chef of Canoe and continues the legacy of the city’s longstanding bastion of fine dining. We are honored to have him join us for another Party in the Kitchen and to have his continued support!
Chef Joey Vazquez, Chichería MX Kitchen
Joey Vazquez is the executive chef at Chichería Mexican Kitchen, where he brings authenticity to life with a modern Baja-style twist. His career spans leadership roles at notable restaurants including Old Town Athletic Club, Barcelona Wine Bar, Flower Child, Maison Mathis, Atelier Florian, Rudy’s Bar & Grill and Bulla Gastrobar. Along the way, he has collaborated with acclaimed restaurateur Sam Fox and drawn inspiration from culinary travels and chef partnerships worldwide. Educated at Connecticut Culinary Institute and Trinity College, Joey’s love for food started at home, rooted in family traditions of cooking everything from scratch. Today, he fosters a fun yet disciplined kitchen culture where his team can grow, learn and create outstanding plates.
Chef Terry Koval, The Deer and The Dove
Chef Terry Koval moved from South Carolina to Atlanta in 200 and worked at the famed Buckhead Diner before moving to work under Chef Gary Mennie at Canoe. There, he rose to the position of Executive Sous Chef. He then went to join Concentrics Restaurants as the Executive Sous Chef of Lobby at TWELVE and was promoted to Executive Chef at the sister restaurant Room at TWELVE. He was offered the position to conceptualize burgers for Farm Burger in 2010, eventually earning awards from Food and Wine Magazine. By 2013, Koval moved to Wrecking Bar Brewpub as the Executive Chef. In 2019, Chef Terry and his wife opened their own dream restaurants, The Deer and the Dove and B-Side. Koval has since been nominated as a finalist for the James Beard Award for Best Chef Southeast. We are honored to have him join us for another Party in the Kitchen and to have his continued support!
Anthony DiNardo, Henri’s Bakery & Deli
Anthony DiNardo, through his family, learned the art of baking and the importance of keeping family traditions. His great-grandfather, Henri Fiscus, started the original Henri’s Bakery in 1929. DiNardo took over the business from his aunt, Madeline Leonard. Leonard ran Henri’s for 43 years and truly helped to show DiNardo the ropes. Now, Anthony DiNardo taking charge of the family business has brought a modern spin, while still focusing on the traditions passed through multiple generations. The stories of DiNardo’s great-grandfather continue to influence his decisions for the business. We are honored to have him join us for another Party in the Kitchen and to have his continued support!
Chef Jamie Adams, Il Giallo Osteria & Bar
Jamie Adams was born in Atlanta, but his passion for Italian cuisine was fueled by his New Orleans mother who was a fabulous cook. While studying at Georgia State University, he worked at The Mad Italian. Following school in 1985, he found himself in Italy working his way through restaurants, hotels and resorts, eventually working at the Michelin-starred Locanda Del Sant Uffizzio near Asti. He even taught a 5-day cooking course in Italian at Venice’s grand hotel, the Hotel Cipriani. He returned to Atlanta to work at Cappriccio (now Pricci) as Sous Chef. In 1993, he moved to Veni Vidi Vici to become Executive Chef. When Veni Vidi Vici closed in 2015, Chef Adams and Leonardo Moura opened Il Giallo Osteria & Bar later that year.
Chef Jessica Gamble, KR SteakBar
Chef Jessica Gamble was born and raised in the Atlanta area. Recognizing her love for the food industry, she started working in restaurants as a dishwasher at 16 and grew from there. She has worked her way up to be Chef de Cuisine for Chef Kevin Rathbun at KR SteakBar in Buckhead. She was Rathbun’s first female Chef de Cuisine and one of the youngest. Chef Gamble draws on her experience from traveling and trying different food from a myriad of cultures. She builds her menu at KR SteakBar with a focus on Italian food, local and seasonal products, and prime steak. Outside of work she enjoys hanging out with her giant dog, Dudley, and aggressively playing trivia. We are honored to have her join us for another Party in the Kitchen and to have her continued support!
Chef Cedrick Simpson, Legendary Events
Chef Cedrick Simpson began his culinary journey in Minneapolis. With a passion for the finer things in life, he relocated to Atlanta to join the Ritz-Carlton, Buckhead which refined his skills and passion for the arts of pastry. His talents have been featured on Food Network’s “Holiday Baking Championship" & “Next Baking Master: Paris!”; as well as Netflix’s “School of Chocolate”. Chef Cedrick has had the opportunity to assist in creating cakes for Jane Fonda, NFL Commissioner Roger Goodell, Atlanta legend Cee-Lo Green, Swizz Beats & Alicia Keys and many more. With 15 years in the industry, Legendary Events is the perfect home to display his passion for all of Atlanta to enjoy. We are honored to have him join us for another Party in the Kitchen and to have his continued support!
Chef Diana Watkins, Legendary Events
Chef Diana Watkins joined Legendary Events in 2010 and became Executive Chef in 2019, bringing more than 20 years of culinary expertise to the team. Her experience has brought her into one of the largest event planning businesses in the country, producing over 700 events each year. She has cooked for some of Atlanta’s most iconic moments, from President Obama’s fundraiser with Oprah Winfrey to the Super Bowl NFL Owner’s Dinner. For Diana, being a chef is more than a career — it’s a passion lived out daily. We are honored to have her join us for another Party in the Kitchen and to have her continued support!
Chef Chris Hall, Local Three Kitchen & Bar
Chris Hall’s story begins right around the corner from Local Three at the Pizza Hut on Collier Road, where he worked as a teenager. After leaving Atlanta for college in Philadelphia, Hall landed at Lec Bec Fin. Hall eventually headed home to Atlanta and found work at Canoe, working at the restaurant until he finally opened Local Three in 2010 with the help of Ryan Turner and Todd Musman. His main role now is as partner in charge of day-to-day operations of Unsukay Partners restaurants, Local Three, Roshambo, Muss & Turner’s and MTH Pizza. We are honored to have him join us for another Party in the Kitchen and to have his continued support!
Chef Matt McCarthy, Murphy’s
Matt McCarthy grew up in Atlanta watching his father, Gregg McCarthy, helm the kitchen at Atlanta’s iconic Murphy’s Restaurant. Over 20 years later, he has returned to Atlanta and Murphy’s to usher in the next generation of cuisine and dining to this 43-year-old institution. After graduating from the Culinary Institute of America, Matt honed his skills under restauranteur Danny Meyer in New York, as a Sous Chef at Union Square Café and North End Grill. He rose to Executive Sous Chef at Charlie Bird and then made the move to Washington DC where he worked as the Chef de Cuisine for Michelin-starred Tail Up Goat. He is now bringing his love of seasonal local produce, southern flavors, and his culinary style to Atlanta at Murphy’s.
Chef Charmain Ware-Jason, Murphy’s
Charmain Ware-Jason’s journey to becoming a pastry chef was unconventional. After a car crash left her bedridden, she discovered a passion for baking through The Food Network. Encouraged by a friend, she applied for a culinary grant and trained under instructors from the City of Refuge culinary program. Her career includes stints with Cirque du Soleil and various renowned restaurants, including five years as the Executive Pastry Chef at Tiny Lou's. Earlier this year, Chef Charmain joined Murphy's as their Executive Pastry Chef. Chef Charmain pours her heart into her creations, striving for excellence with each menu. Her passion for baking has been a life-saving force, driving her to achieve greatness. We are honored to have her join us for another Party in the Kitchen and to have her continued support!
Chef Yoshifusa Kinjo, Nakato
Yoshifusa Kinjo has preserved Japanese traditions through his spectacular cuisine for more than 35 years. Born in Okinawa, Japan, Chef Yoshi first immigrated to the U.S. in 1986 to help open a restaurant owned by a family friend in Sandusky, Ohio. After meeting his wife and moving briefly to Florida, the couple moved to Atlanta in 1989 so he could join the team at Nakato as Sous Chef. He quickly proved invaluable and, for the past seven years, has led the kitchen as Executive Chef. Known for his artful craftsmanship and beautiful presentations, Chef Yoshi upholds Japanese cooking customs from washoku to stunning omakase menus. We're thrilled to have him join us at Party in the Kitchen!
Billy Kramer, NFA Burger
After a 25-year career spanning the shoe industry, radio, print, and digital media, Billy Kramer left the corporate world to follow a passion developed during business travels: burgers. Kramer’s first pop-up was in the spring of 2018 at Battle and Brew in Sandy Springs, quickly followed by pop-ups at Galla’s Pizza in Chamblee, Where’s the Scoop, Big Sky, and the TOUR Championship. In the fall of 2019, Kramer stumbled upon a newly opened cafe inside the Chevron just three miles from home in Dunwoody. After meeting with the owner, Billy got permission to launch the first NFA Burger inside the gas station. On December 3, 2019, the first burger was smashed inside NFA’s first location. Kramer recently opened a second location in Avalon. We are honored to have him join us for another Party in the Kitchen and to have his continued support!
Chef Ashley Cannon, O-Ku
Originally from Germantown, MD, Chef Ashley Cannon’s love for pastries began at home, inspired by the aroma of her mother’s baking filling every corner of their space. Dedicated to her craft, after studying Pastry Arts at L’Academie de Cuisine, Cannon went on to tout her talent at notable restaurants within the Indigo Road Hospitality Group’s properties. Today, as a Pastry Chef at O-Ku, Ashley brings a creativity, authenticity, and ability to "reinvent the wheel" to her desserts while staying rooted in the nostalgic flavors and traditions that inspired her journey. We are so excited to have Ashley join us for Party in the Kitchen and share her passion and love of pastries with our guests!
Chef Chris Hong, O-Ku
Born and raised in Tampa, Florida, O-Ku Atlanta’s Executive Chef Chris Hong has experience working in cities from the West Coast to the East Coast, allowing him to bring a wide range of experience and culinary expertise to the table. Chris Hong’s journey in the kitchen began in 1995 in Cambridge, Massachussetts, when he became a Sushi Chef at Cafe Sushi. There, Hong realized his talent and passion for cooking, which pushed him to pursue a full-time career as a chef. After building on his foundation and refining his approach, Hong advanced to become the Executive Chef of Good Fortune in St. Petersburg, FL in 2022. In 2025, Hong earned the title of Executive Chef at O-Ku Atlanta, bringing new flavors and perspectives along with him. We're thrilled to have him join us at Party in the Kitchen!
Chef Evan Churchill, Osteria Mattone
Evan Churchill joined Osteria Mattone in Spring of 2026. Chef Evan brings experience from incredibly respected kitchens across New Orleans, Austin, Denver, and beyond, including Osteria Lupo, Domenica, Clark's Oyster Bar, and the Hotel St, Vincent. Along the way, he’s opened restaurants, led high-volume teams, curated delicious menus, and developed a reputation for disciplined execution in demanding kitchens. Recently, as Chef de Cuisine at Osteria Lupo in New Orleans, Evan helped lead the restaurant to Michelin Recommended recognition in 2025. Chef Evan brings an excellent work ethic and clear love for the culinary arts, making him a natural cultural fit for Osteria Mattone. We're thrilled to have him join us at Party in the Kitchen!
Chef Eddie Hernandez, Taqueria del Sol
Eddie Hernandez was born in Monterrey, Mexico. As a child, Eddie learned to cook from his grandmother in her restaurants. At age 16, he moved to the United States to pursue his dreams of becoming a famous drummer. He decided it was not the life he wanted to live and moved to Atlanta in 1989 and found work in a Mexican restaurant south of Atlanta. He quickly made his mark in the kitchen, laying the groundwork for his business partnership with Taqueria del Sol CEO Mike Klank. They opened the first Taqueria del Sol on Atlanta’s Westside in 2000, creating a menu inspired by Hernandez’s native country and Klank’s experiences in the American Southwest. He and Klank have been named semi-finalists in the James Beard Foundation Awards for Excellence’s Outstanding Restaurateur category for four years. We are honored to have him join us for another Party in the Kitchen and to have his continued support!
Mixologists
John Roberts, Bold Monk Brewing Co.
JR leads the way in brewing excellence at Max Lager's Wood-Fired Grill & Brewery, Georgia's oldest brewpub. He now adds the Belgian beer model of Bold Monk to his brewing universe. JR enjoys traveling the world as a beer advocate, beer judge, and collaboration brewer, and as an award-winning brewer, continues to train and develop, assist, share, collaborate, and otherwise be a great asset and leader in the brewing community. Recent accolades include Gold (Belgian Dubbel) and Silver (Belgian Witbier) medals for Bold Monk's Discipline Dubbel and Walk on Water White at the 2020 US Beer Open Championships. We are honored to have him and the Bold Monk team's continued support!
Matthew Watkins, The Deer and The Dove
A former lawyer, Matthew Watkins found joy in homebrewing. Watkins eventually decided he needed a change and stepped away from the court room and decided to pick up a cocktail shaker and barspoons instead. In 2015, he joined Octane Coffee Company as a bartender and built out a beverage menu including specialty coffee and espresso drinks and alcoholic beverages. Now the Beverage Director of The Deer and The Dove and B-Side, Matthew Watkins is continuing to find joy in creating and recreating extensive cocktail lists. We are honored to have him join us for another Party in the Kitchen and to have his continued support!
Rori Robinson, The Zero Co.
Rori Robinson brings more than 15 years of drinks and hospitality experience to The Zero Co., with a career spanning award-winning cocktail programs to specialty retail. She curates the ever-growing selection of non-alcoholic beverages while leading the day-to-day operations of the shop with a focus on education and hospitality. A Certified Specialist of Spirits (CSS), Rori is passionate about flavor, craftsmanship, and helping people discover that great drinks don't need alcohol to be memorable. Whether she's developing zero-proof cocktail recipes, leading tastings, or helping guests find the perfect bottle, she combines deep product knowledge with an approachable, welcoming style that makes everyone feel at home.
Juan Fernando Cortes and Adam Berlin, Under Pressure Wine
Juan Fernando Cortes and Adam Berlin are the founders of Under Pressure Wine, an Atlanta-based wine pop-up with a permanent wine bar opening soon. Cortes received Atlanta's first Michelin sommelier award as Beverage Manager at The Chastain and previously led wine programs at Restaurant Eugene, Atlas, and The Garden Room after building a devoted following through his natural wine pop-up. Berlin is a sommelier, entrepreneur, and co-founder of TQM Hospitality Group, where he has helped develop and operate several acclaimed restaurants and bars in Atlanta and Athens. Together, they focus on sparkling wine, overlooked regions, and thoughtfully curated discoveries.
