We had the good fortune of connecting with Brandon Chavannes and we’ve shared our conversation below.

Hi Brandon, how do you think about risk?
Risk, like failure, is essential to growth in my view, and I have failed quite a bit. I think that risk equates to one’s desire to challenge themselves and without it there is no opportunity to do anything of worth.

Let’s talk shop? Tell us more about your career, what can you share with our community?
The beauty of cooking is that it encompasses such a large swath of creative pursuits as well as a completely immersive and tangible reward. The aesthetics, the craftsmanship, the history and academic pieces, all culminating in beautifully ephemeral moments that are experienced with every sense. I endeavor to translate my experience cooking and thinking about the food to the guest in a way that is more tailored to the experience I want them to have eating it. The processes we employ to create a dish shouldn’t be as important to the diner as the feeling it spurs in them. However, I think the unique piece of how I try to approach cooking is by starting with tangible skills that I would like our team to develop and become comfortable with. Is there a technique that is unfamiliar or challenging? Lets create something delicious and figure out how to add it to our collective arsenal to become a better more well rounded team.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
I would first take them to kimball house for oysters and cocktails. Its always a great way to start an evening and has the added benefit of being close enough to stumble through decatur. I especially love the beer selection at Brick Store and Brush for a spur of the moment sushi fix. Inevitably a long night in that neighbourhood would end with pool and darts at Trackside. After a long night and a slow morning a walk down the Belt Line is a must, and it is difficult for me to do that without the reward of pizza at Nina & Rafis. On the opposite end of things Best End Brewery knows how to entertain a sunny afternoon. after a bit of postprandial I might consider the jewels on Buford highway including lan zhou ramen, window shopping at mariachi plaza, stone bowl, or masterpiece. Head back in to town and work our way down ponce for drinks and general debauchery. Bookhouse, Local etc. Day 3. Early morning hike at cochran mills. 30 minute drive outside of town and so many beautifully compartmentalized eco systems there. Its a great place to wander off trail and get lost for a bit without having to worry too much about how to get back. You can really feel like you’re the only people on the planet if you go at the right time. Mexican Food is the post hike prescription and ill generally go for taco veloz or el rey del taco. Then perhaps, venture further out into the burbs and do something ridiculous like go to andrettis to race go karts or hop down to top golf. Assuming we end up on the west side Id probably go to west side provisions and hop around. Between Aziza, Marcel, and oremsby’s there would be plenty to keep us entertained. Assuming there needs to be a big baller dinner night at some point and would try desperately to get a table at Sushi Hayakawa or go hard at Bachanallia.

Who else deserves some credit and recognition?
Thank you to my team and everyone Ive worked with past and present for helping to shape my perspective and career.

Website: acornsandonions.com

Instagram: MoreSaltMoreAcid

Image Credits
Andrew thomas Lee. I will need to get my marketing team to send you usable files

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