Tuesday, June 2, 2015

Kevin Gillespie Gathers His Restaurant Family for Revival

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Melissa Libby & Associates

Kevin Gillespie Gathers His Restaurant Family For Revival
Executive Chef Andreas Müller and General Manager Christy Lee Faircloth Help Gillespie Bring Elevated Southern Fare and Family-Style Dining to New Decatur Restaurant

ATLANTA (June 1, 2015)– Atlanta-based chef, restaurateur and cookbook author Kevin Gillespie is bringing Revival to Decatur in July, but not without the help of executive chef Andreas Müller and general manager Christy Lee Faircloth. Since Revival will offer a dining experience that reflects the traditions of Gillespie’s own family, it’s only fitting that he assemble a team of family-oriented individuals like Müller and Faircloth to work by his side.

“Andreas and I have been working together for a long time, and our mutual enthusiasm for preparing traditional family-style meals with farm-fresh ingredients makes him perfect for leading the kitchen at Revival,” says Gillespie. “And we all feel really lucky to have Christy Lee as the matriarch for our front-of-house team; she’s incredibly family-minded and has developed a lot of close relationships within the Decatur community.”

Müller grew up in a very small town in Sweden and, like Gillespie, feels fortunate to have been so close to his grandparents and other relatives. Food is at the forefront of his earliest memories, and he recalls foraging for lingonberries, mushrooms and potatoes as a child. Much like Kevin’s experience with both Appalachian cuisine and Southern plantation fare growing up, Müller ate very rustic dishes at home but got a much more polished meal when visiting his grandparents in a different town. Although they are from very different parts of the world, both Gillespie and Müller are quite familiar with this blending of rural and refined culinary influences.

In the kitchen, Müller, who has worked alongside Gillespie at both Woodfire Grill and Gunshow, will be creating a proper version of the family-style suppers that Gillespie grew up eating as a child raised in the South. Although the kitchen at Revival will operate in a much different manner than that of Gunshow where each “kitchen dude” was responsible for their own dishes, Müller’s flawless communication skills and established relationships with many small urban farmers will carry over to his new post at Revival.
“I really want to grow some roots; I want Revival to be part of Decatur for many years to come,” Müller says of his new role. “It’s very important to me to have a strong foundation so we’re all standing on something that’s really solid and can grow with the community. We’ll be setting our standards very high from the start.”
Faircloth, who is a mother to four children and two stepchildren, grew up with seven siblings and is often dubbed the “mother hen.” Genuine hospitality and an appreciation for feeding a large family with simple yet seasonal ingredients were embedded into Faircloth at a very young age.

Prior to joining Revival, she spent three years on the service and management teams at Atlanta’s Rocket Farm Restaurants, including No. 246, St. Cecilia and The El Felix. Earlier in her career, Faircloth also worked at multiple Decatur restaurants and built a strong connection to the neighborhood and its family-oriented residents.

Revival is located at 129 Church Street in the former Harbour House Pub site in Decatur. For updates on the restaurant, follow Revival on Twitter, Instagram and Facebook. Additional information can be found at www.revivaldecatur.com.

About Chef 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. In summer 2015, Gillespie plans to open his second restaurant, Revival, in Decatur, Georgia, which promises a fresh take on the traditional, family-style Sunday dinner, with a focus on farm-raised and artisan-prepared ingredients. Gillespie was one of the three finalists on the sixth season of Bravo’s Top Chef” and was voted “fan favorite.” He was named a 2015 semi-finalist for the James Beard Foundation’s Best Chef: South award and had been a semi-finalist for the Rising Star Chef of the Year award for three consecutive years, nominated for Food & Wine’s People’s Best New Chef and named 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.” In 2014, Gunshow earned the seventh spot on GQ magazine’s list of “12 Most Outstanding Restaurants” and was honored as one of 12 restaurants on Esquire magazine’s “Best New Restaurants of 2014” list. Gillespie released Pure Pork Awesomeness: Totally Cookable Recipes from Around the World in March 2015, a follow-up cookbook to Fire in My Belly, which was selected as a James Beard Award 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. For more information, please visit chefkevingillespie.com.


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