Save the Date!
Chef Ford Fry
Is coming to MBA on
Sunday, November 11, 2018!
In January of 2007, Chef Ford Fry put down roots in Atlanta with the opening of his first restaurant — JCT Kitchen & Bar, and he followed up with his second restaurant, No. 246, in Decatur, Ga. in 2011. His culinary vision always begins with ingredients and dishes that are central to the Atlanta community and Southeastern region. He sources local ingredients not only because they taste better, but because it allows him to partner closely with suppliers and honor local harvests. His third restaurant, The Optimist and Oyster Bar, opened in May of 2012 in Atlanta’s Westside neighborhood. King + Duke opened in May of 2013 in Buckhead and St. Cecelia opened in January of 2014. Fry then opened State of Grace in Houston in 2015, along with sister restaurant to The Optimist, BeetleCat, back in Atlanta. Next came Superica in 2016, and The El Felix in 2017. In addition to his restaurants, Chef Fry also partnered with North American Properties, Vantage Atlanta, and Iconologic to help launch People’s Food Truck to benefit City of Refuge, a non-profit organization dedicated to community development efforts.
All of Fry’s restaurants have a few things in common: they’re as formal as guests want them to be; they are chef owned and operated; they’re committed to their communities; and they serve exceptional food made with local ingredients in casual environments where a great deal of attention is paid to detail. However, each restaurant has its own unique identity. “I want to create restaurants that strike a timeless emotional chord — restaurants that don't pander to trend, but drew generations of families together.” — Chef Fry.
Ford Fry’s culinary inspirations cover many years and much of the country: from eating out with his family as a child in Texas, to studying at the New England Culinary Institute in Vermont, to spending time as a Fine Dining Chef in Florida, Colorado and California — and eventually as a corporate chef in Atlanta. Fry’s love for Atlanta stuck with him and it has proved a recipe for success. Fry and his restaurants have been included in numerous national and local publications, such as Bon Appetit, Conde Nast Traveler, Chicago Tribune, Cooking Light, Every Day with Rachael Ray, Esquire, Food & Wine, Garden & Gun, Sky, Southern Living, and the Washington Post.