Chef Gary Caldwell is the Chef de Cuisine at Chicken+Beer and has been a vital part of the culinary program, driving new menu development, building up an excellent team, and ensuring that we deliver the elevated Southern cuisine that guests from all over the world have come to love at Hartsfield-Jackson Atlanta International Airport. Caldwell is a Louisiana native and graduate of the Culinary Institute of New Orleans. He developed his love for the culinary world at a very young age and has fond memories learning delicious Creole and Cajun staple dishes in his grandmother’s and aunt’s Louisiana kitchens. Caldwell had his official entry into a culinary career as a teenager and has gone on to master his craft working in some of the country’s finest hotels and casinos including Wynn Resorts in Las Vegas, Borgata in Atlantic City, Spartina in West Hollywood, the Great Maple in Pasadena, as well as Atlanta’s Triplz Lounge. He joined the Jackmont Hospitality family as Sous Chef on the Chicken+Beer culinary team before quickly advancing to Chef de Cuisine, working alongside Jackmont Hospitality Culinary Director, Chef Todd Richards. Chef Caldwell’s culinary skills and impeccable techniques reflect his love for the cuisine of the Deep South, and a passion to wow the palate with exceptional flavors. When he’s not in the Chicken+Beer kitchen, he enjoys time with his wife and five children, though you can still usually find him cooking, baking, or experimenting with cocktails.