Meet our head Chef Gannon Hamilton

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My biggest inspiration in the kitchen has always been the cooks in my family. We are southern and my mom prepared a home cooked meal for us almost every night growing up. That's where my love for southern food started. I will take a plate of greens and cornbread over any dish any day. 

The thing I enjoy most about being a chef is seeing someone's reaction when they really enjoy a dish I've made. Sometimes it is watching their expressions as they sit in silence studying new flavors, while other times it's a more obvious exclamatory phrase or positive comment. 

I've been in the food industry for twenty-plus years. During that time I learned a lot and worked my way up from being a dishwasher to a culinary chef. Smoking meat has been a backyard passion of mine for a long time. For me, this is a dream opportunity. Now I get to spend everyday doing what I love for a living.

Simple - anything with our brisket. If I had to choose a composed dish, I would go with the WRB Grits & Brisket. Of course, you can't go wrong with the sliced brisket plate either.