1 minute read
SETTING THE
STORY BY PATRICK YOST
The inside of The Dining Room glows.
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There are 46 light fixtures that hover, almost as if in mid air, over white linen tables with silverware meticulously placed, surrounded by multiple wine glasses for, of course, multiple wines.
Chef Ryan Caldwell, a 36-year-old man who has earned his place as executive chef, takes a sip of mineral water and reflects. It has taken him one and half years to get to this place with MAD
Hospitality and their stable of Madison-based restaurants. His time was spent creating The Sinclair, a hip breakfast, small plate, wine and drinks restaurant housed in an old car dealer building; Mad Taco, an authentic Mexican restaurant located across the square from the Sinclair; and Hart and Crown, a British Pub that, since its opening, stays both comforting and full. Caldwell’s last chef stint was as executive chef at the Malibu Beach
For the last several years, I have worked remotely designing the magazine Lake Oconee Living, a lifestyle magazine based in middle Georgia where golf and golfbased headlines are prominent - especially coming up on Masters season.
