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Food and More with John Kessler

Woodfire Grill hires new chef

2:31 pm January 22, 2013, by John Kessler

Tyler Williams (credit: Becky Stein)

Tyler Williams (credit: Becky Stein)

Tyler Williams, who until recently has been the head chef at Abattoir, will take over the kitchen that Kevin Gillespie left to open his new restaurant, Gunshow, in Glenwood Park.

I was a fan of Williams’ cooking at Abattoir. He used a pretty expansive larder, incorporating Indian and Asian ingredients and techniques, and he seemed to be having fun in the kitchen.

“We’re pleased to welcome Tyler to the Woodfire Grill team,” said Woodfire owner Nicolas Quinones. “We’re looking forward to an exciting year with him as our executive chef. Tyler shares the restaurant’s commitment to sustainable practices and we have no doubt he will continue to provide guests the exceptional fine dining experience they’ve come to expect from us since we opened in 2002.”

There seems to be another round of chef shuffling afoot. Joshua Hopkins, another former Abattoir chef, has left his post at Buckhead’s  STG Trattoria to take over White Oak Kitchen & Cocktails downtown.

- by John Kessler for the Food & More blog

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9 comments Add your comment

Scott

January 22nd, 2013
3:01 pm

SO!!!!!

Jeffrey

January 22nd, 2013
3:10 pm

Sounds good. Need to get back to wood fire. Haven’t seen any construction at gunshow yet.

Kanarstead

January 22nd, 2013
3:47 pm

Wow, the name Gunshow sure whets the appetite! Especially these days.

Rob Patterson

January 22nd, 2013
4:01 pm

Great addition to an already excellent staff.

Dave

January 22nd, 2013
9:59 pm

Will he bring a menu that allows you to not have to go home or elsewhere to eat enough?

Mark

January 23rd, 2013
10:24 am

Relieved and happy that they found someone who can reenergize Woodfire and give them the culinary credibility they need to stay competitive. Last meal there, post-EJ’s departure was the least inspiring I’ve had in a long time there and I think this will push things in a new and exciting direction.

PS: Either by ordering three courses (the way the menu was designed), or the seven course tasting menu, you get a completely ample and satisfying amount of food. Not the gut busting nausea following a 24 oz porterhouse at Bones, though..It’s not at the top of the calorie per dollar scale, but neither is French Laundry, or Alinea. It’s quality, not quantity. If it’s the latter you want, Chili’s and Olive Garden beckon. .

Edward

January 23rd, 2013
1:19 pm

I’ve been more than satisfied with the quality and quantity at Woodfire. Many restaurants serve far too much, IMO. Yes, I want my money’s worth, but I also don’t need to feel guilty about leaving half a plate full or walking out with a doggie bag in a wheelbarrow, either.

Patrick Bateman

January 23rd, 2013
2:49 pm

Try the duck at Dorsia.

Paul Allen

January 23rd, 2013
6:08 pm

I concur about the duck at Dorsia. If you can get a reservation . . . .