The Big Green Egg Chef Experience comes with your very own Large Big Green Egg as well as a 2-hour Big Green Egg instructional class hosted and taught by three of Atlanta's top chefs. All food and beverage will be provided, along with beer from the local brewery Second Self. Up to ten people may participate with the winning bidder in the experience.
About the Chefs-
Chef Thomas McKeown, Executive Chef of the Hyatt Regency Atlanta
"Armed with a wealth of international culinary experience, Chef Thomas McKeown joined Hyatt Regency Atlanta as Executive Chef. Before his current role overseeing the property's dining experiences, Polaris, Sway, Twenty-Two Storys and Market, as well as its in-room dining, special events and banquet operations, Chef McKeown served as Executive Chef at Grand Hyatt Atlanta for five years. Born and trained in Europe, Chef McKeown began his culinary career at the prominent Limerick Golf Club in Ireland. He completed his culinary training on both sides of the Atlantic at the Limerick Institute of Technology in Ireland and Johnson & Wales University in Rhode Island, where he earned a Master's degree in Food Service Education. Following his studies, Chef McKeown refined his knowledge of contemporary American cuisine as Sous Chef at the exclusive Somerset Club in Boston and moved on to become Executive Chef at the Ellis Hotel in downtown Atlanta, where he concentrated on local sustainable cuisine. Chef McKeown is a member of Hyatt's Sustainable and Responsible Eating Team, a Corp. initiative which promotes serving local, healthy and responsibly raised ingredients in all Hyatt dining experiences. In 2013, Chef McKeown was awarded "Executive Chef of the Year" by Hyatt Hotels. "
- From hotelexecutive.com
Butcher and Chef Rusty Bowers, Owner of Pine Street Market Quality Meats
"In great company in Culinary Local's Top 100 Atlanta Chefs, Owner of Pine Street Market, Rusty Bowers, stands out as a butcher and food crafter among creative and talented chefs. Rusty Bowers owns and operates a whole animal butchery shop located in the Avondale area of Atlanta. It started about 10 years ago as a whole sale butchery shop with just Rusty, but it now includes a retail store, online store and classes, with five full-time butchers and a retail and delivery staff. He grew up cooking in Jacksonville, Florida, before moving all over the country and the world, along the way picking up different butchering techniques and a love of community raised meat. Rusty is also the co-host and co-creator of Smoke and Glory, a Chef Thunder Dome style tournament in the area."
- From culinarylocal.com
Chef Nick Melvin, Owner of Doux South
"Doux South is the creation of Atlanta farm-to-table chef Nick Melvin, who has been pickling since his childhood in New Orleans and throughout his professional culinary journey. Let's just say, he knows a thing or two about pickles. Nick's goal with Doux South was to educate folks about the great Southern tradition of pickling and all the ways that pickles could be used by the chef at home."
- From douxsouth.com
The experience is good for one year from the winning date and the winner must be in or around the Atlanta area. The experience will ideally be held at the winner's house.
