Chefs Dish A SPECIAL ADVERTISING SECTION
Savannah’s culinary creatives step into the spotlight
Photography by ANDREW FRAZIER, KATHERINE IVES, KATIE MCGEE and BEN SHEFFIELD
The Alida Hotel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116 Belford’s Savannah Seafood & Steaks . . . . . . . . . . . . . . . . . . . . 119 Big Bon Bodega . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114 OAK 36 Bar + Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117 Peregrin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115 Plant Riverside District. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118
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SHAHIN A FSH A RI A N
BIG BON BODEGA
2011 Bull St. | 912.349.4847 bigbonfamily.com
MY START IN COOKING: As a child in a Mexican-Iranian family, I was exposed to many different techniques, flavors, textures and smells that made me fall in love with food. Food was a way to bring people together. ou never see anyone who is mad eating a good dish. MY CULINARY JOURNEY: With more than 17 years of experience, Michelin-star training and television appearances including the Food Network, my career has taken me around the world. I started working at the French and English embassies in Mexico
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City. I then worked under the most awarded Michelin-star chef in the world, Joël Robuchon in onte Carlo. I have opened and developed concepts from fast-casual to luxury dining in Atlanta, St. Thomas, ew ork City, Denver and Savannah. ow I am the managing partner of Big Bon Foods and have oined forces with the talented founder Kay Heritage. MY START WITH KAY: We became fast friends five years ago and started sharing our restaurateur experiences, either in texts or over coffee. At times, she was so deep in daily operations that she found herself texting me
to borrow a bag of flour or pi a boxes. At one point, Kay asked me if I knew of anyone who wanted to pick up extra line shifts. Sometimes the answer is right in front of you. In June, I officially oined the family as managing partner. MY DREAM DINNER GUESTS: I lost my parents early in my career. I think they would be proud to see that because of them and their rich culture, I was able to thrive and share a piece of me through food. I have the best memories of my parents while cooking together on Sunday afternoons. I would love to cook for them one last time.
DAN HERGE T
PERRY LANE HOTEL
256 E. Perry St. | 912.415.9000 perrylanehotel.com
AT PEREGRIN: You have the opportunity to dine around the world without leaving your seat. Many of our recipes were developed in conjunction with our international staff to ensure they are authentically rooted. Created by one of our cooks from Mexico, our birria quesa taco will knock your socks off. A NEW LOOK: Inspired by the adventurous spirit of Perry Lane’s muse, Adelaide Harcourt — a native Savannahian and world traveler — this rooftop haven has been transformed in partnership with SCADPro into a lush conservatory oasis, offering a sanctuary above
the city’s cobblestone streets. As you step into this reimagined space, you’re greeted by a symphony of greenery, elegant design and a nod to global wanderlust, all under the canopy of Savannah’s skies. Peregrin acts as an intimate extension of Adelaide’s home, where each corner resonates with personalized comfort and the collective spirit of exploration. I CAN’T COOK WITHOUT: Music – preferably something upbeat. Lately, it’s been a lot of old-school funk peppered with MF Doom (RIP) and Kesha. Rainbow is the
greatest pop album of all time fight me on it. Jean-Michel Basquiat once said, “Art is how we decorate space; music is how we decorate time.” As a lover of all things art, I couldn’t agree more. HOW I GOT MY START IN THE KITCHEN: Growing up in my best friend’s family-owned restaurants, I fell in love with the kitchen’s dynamic culture. Like many, I started as a dishwasher, and, when I got the chance to cover the fry station for an absent cook, I seized the opportunity. I have been cooking ever since.
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BRUNO S A NCHE Z
THE ALIDA
412 Williamson St. | 912.715.7000 thealidahotel.com
ONE OF MY FAVORITE DISHES: Is our pan-roasted grouper served with Carolina Gold rice, Cajun mirepoix, fresh local blue crab, lemon juice and chives on top of a rich and silky corn puree cooked with garlic, shallots, bay leaf, thyme, butter and cream. It’s topped off with pea shoots from Daufuskie Island dressed in lemon oil. OUR PLACE IS UNIQUE BECAUSE: Of our team’s multicultural background. As director of food and beverage, I’m proud that we have created a special place where our different passions and experiences in culinary
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and hospitality industries blend to form a top notch and refined experience for all our guests that highlights Southern hospitality, food, traditions and the charm of Savannah. HOSPITALITY MEANS: Tailoring each guest’s experience to make it memorable and unique with great food, awesome cocktails and attentive and detailed-oriented service in a curated space. Hospitality doesn’t have to be perfect, but it does have to be intentional. MY DREAM DINNER GUESTS WOULD BE: Daniel Meyers, the co-founder of Union
Square Hospitality Group, the mastermind behind restaurants like Eleven Maddison Park (back in the day), Gramercy Tavern, The Modern, Maialino, Shake Shack (fast food) and many others. I STARTED COOKING: With my grandfather when I was 10. He cooked as a hobby; he was great at it. We used to choose recipes from his huge cookbook collection. Seeing the satisfaction on other people’s faces when they tried something we prepared really resonated with me. Now I seek that look in the faces of our guests.
JASON RE Y E S
OAK 36 BAR + KITCHEN
5500 Abercorn St., Suite 36 | 912.999.8112 oakthirtysix.com
MY SPECIALTY: The Chicken Fried Chicken. It’s buttermilk, double-battered fried chicken breast with whipped Yukon gold potatoes, sautéed green beans and onions and finished with white pan gravy. AT OUR PLACE We go out of our way to deliver an elevated but casual craft bar and kitchen experience without the fuss of going downtown. We love our midtown destination. I CAN’T COOK WITHOUT: Last year, I was all about my special selection of chef
spoons. This year, I’m all about my collection of knives. ext year might be the fork IN MY KITCHEN: y kitchen is unique because it is a mix of homemade classics with a fine dining twist. ach classic dish is elevated through technique, flavor profiles and made into a decadent, elevated version of its well-known base dish. PERFECT PAIRING: Coconut rum with fresh conch ceviche and spiny lobster tails like they serve in the Cayman Islands.
MY DREAM DINNER GUESTS WOULD BE: y mother, who passed not long ago. I never had the chance to cook her dinner. It’s something that I wish I could have gotten to do. She was a great influence on my life. MY START IN THE KITCHEN: Is a bit of a funny story. The first restaurant was a steakhouse in ayberry where I worked front of house as server, host and bartender. ne day, they asked if I could come help wash dishes. Hours later, I was cooking in the kitchen. One thing led to another, and I never looked back.
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ERIC FUL L EM
PLANT RIVERSIDE DISTRICT
400 W. River St. | 912.313.9100 plantriverside.com
MY SPECIALTY: The Beet and Burrata Salad offered in Stone & Webster Chophouse during fall and winter. Beets are among the earthiest veggies, and sometimes people require a bit of convincing to try them. There is nothing better than creating unique and unexpected dishes with beets – whether they are roasted, pickled or raw. AT MY PLACE: The power of diversity with 14 restaurants situated within a single property lends itself to diverse cooking experiences each day. Having access to a range of culinary cuisines in one place
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provides endless possibilities for me and our talented chefs to experiment with comfort foods such as pizza and barbecue as well as the fine dining dishes in our chophouse. I CAN’T COOK WITHOUT: Singing. Music has the unique ability to uplift moods and create a positive atmosphere. The rhythm of the music influences the pace of cooking like tempos that encourage faster chopping or stimulate creativity and inspiration. MY DREAM DINNER GUEST WOULD BE: My brother, who I lost when I was
15 years old. It would be a dream come true if I could welcome him to my kitchen table and watch him savor every bite of the juiciest steak I can cook while exchanging stories and laughing about them. HOW I GOT MY START IN THE KITCHEN: I had the opportunity to join a restaurant as a front of house expeditor, which offered an inside look into the exciting world of the back of house. The organization and discipline in the kitchen were something I knew I had to become a part of.
BOBBY J. DAY
BELFORD’S SEAFOOD AND STEAKS
315 W. St. Julian St. | 912.233.2626 belfordssavannah.com
I CAN'T COOK WITHOUT: My signature Charred Jalapeño Hot Sauce made from aged peppers, champagne vinegar, local honey and butter. It's the perfect complement to Belford's Smoked Halibut Dip appetizer. AT MY PLACE: What motivates me most is seeing smiling faces after a meal that I have just prepared for our guests, especially knowing that it is hard to please everyone. I’m proud that our kitchen team considers each other family because we work side-by-side, day in and day out. OUR SIGNATURE DISH: Lobster Gnocchi, made with house-made gnocchi, fresh lobster, asparagus and heirloom tomatoes that pair perfectly with a rich creamy lobster sauce, finished with parmesan. Decadent!
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