Southern SOIL
Chef’s TABLE In some restaurant kitchens, there is a table reserved for special guests who have a privileged dining experience that includes a front row view of the chef at work. This is referred to as the “chef’s table”. In this series, we aim to give our readers a chef’s table experience as we introduce you to some of our area’s chefs and their cuisine with a behind the scenes glimpse into their kitchens and a taste of their fare.
Chef’s Table: The Wyld Dock Bar (Savannah, Georgia) 24
Article by: LeeAnna Tatum
When you bite into a slice of watermelon and are blown away by the flavor that is completely elevated with the addition of a few basic ingredients - you know you’re in for a treat for the rest of your meal! For Executive Chef and co-owner of The Wyld Dock Bar, Tony Seichrist, this dish (called “sliced watermelon” on the menu) epitomizes his approach to food - source great ingredients, treat them simply and let them shine! Seichrist, an Atlanta native, learned to appreciate
up hunting and fishing which helped him develop
quality ingredients cooked well from his earliest
a close connection to his food sources and an
childhood experiences. He learned to cook at a
appreciation for good food.
young age from his mother who often utilized fresh ingredients from the garden. He also grew
Siechrist was 20 when his love of cooking took him
