Kevin Gillespie
Biography
Kevin Gillespie
Chef Kevin Gillespie's true passion lies in incorporating fresh, organic, and sustainable ingredients in all of his dishes. After graduating with honors from the Art Institute of Atlanta, the Georgia native worked in top restaurants in Atlanta and Oregon before opening his first restaurant, Gunshow, in May 2013. Gillespie was one of the final three cheftestants on sseason six of Bravo's "Top Chef" and was voted Fan Favorite. He has been named a semifinalist for the James Beard Foundation's Rising Star Chef of the Year Award for three consecutive years, nominated for Food & Wine's People's Best New Chef and named to Forbes' 30 Under 30 for his outstanding accomplishments in the restaurant industry. As a rising young culinary star who was bringing more than just good food to the table, Gillespie was named one of Mother Nature Network’s top 40 Chefs Under 40 in November 2009 for linking farms to forks and promoting better health for people and the planet. In February 2010, he was honored as one of Gayot.com's Top Five Rising Chefs. His debut cookbook, FIRE IN MY BELLY, was selected as a James Beard Award F\finalist. Gillespie is a member of Slow Food Atlanta, Southern Foodways Alliance, Chefs Collaborative, Community Farmers Markets Chefs Advisory Board, Georgia Organics, and the Society for the Preservation of Traditional Southern Barbecue. He owns two restaurants: Gunshow in Atlanta which also operates a BBQ catering business called Terminus City. He plans to open a second restaurant called Revival in Decatur in 2015. It will be based on the Southern concept of meat-and-three; just like going to Grandma's for Sunday dinner, but available every day.
Kevin Gillespie
- Website: www.chefkevingillespie.com/
