Monday, June 22, 2015

Original Gunshow Team Member is Restaurant’s "New" Head Honcho

For more information:
Emily Connolly or Morgan Dyches
Melissa Libby & Associates

Geoff Morrill Promoted to New Leadership Role at Kevin Gillespie’s Glenwood Park Restaurant

ATLANTA (June 22, 2015) – Atlanta-based chef, restaurateur and cookbook author Kevin Gillespie has promoted a key employee at his acclaimed Glenwood Park restaurant, Gunshow. A member of the Gunshow family since opening day, former beverage and front of house manager Geoff Morrill will now serve as the restaurant’s general manager

“Geoff is a vital member of the Gunshow family,” says Gillespie. “His ability to juggle so many responsibilities while keeping the restaurant running smoothly each night is indispensable.”

General manager Geoff Morrill has been acclimating guests to Gunshow's unique dining experience (the chefs present their dishes tableside to diners who can then choose what to order) since it first opened in May 2013. He began as a server and worked his way up to front of house and beverage manager in October 2014 before becoming general manager.

In his new role, Morrill will continue to coordinate the service staff, oversee the books, handle ordering and create fluid, food-friendly wine and beer lists to match the ever-changing dinner menu. Each night, his goal is to marry the fine dining precision of the kitchen with the restaurant’s casual atmosphere.

Morrill’s promotion comes on the heels of several moves that started with fellow opening day Gunshow family member, Joey Ward, and “kitchen dude” Rémi Granger. Ward was promoted from chef de cuisine to executive chef in late-2014, while Granger advanced to sous chef in early-2015.

“I truly could not carry out my vision for Gunshow without Joey’s artistic talents and eye for presentation and Rémi’s classical culinary technique and passion for comfort food,” says Gillespie.

As a graduate of the Culinary Institute of America in Hyde Park, New York, executive chef Joey Ward began his career as the sous chef of the St. Regis Atlanta and eventually left to work as a sous chef for Gillespie at Woodfire Grill. Ward moved on to become the executive chef at H. Harper Station, but his passion for creativity in the kitchen stuck with Gillespie, who called on him to help Gunshow come to life. Ward’s early culinary influences (his grandfather cooked for the United States Navy) helped him realize he could turn his artistic talents into cuisine.

“For me, cooking is a form of art.  You must strive to appeal to all of the senses simultaneously, and if possible, evoke emotion,” says Ward. “Serving as Gunshow’s executive chef enables me to bring a fresh approach to our seasonal ingredients and gives me even more opportunities to come up with innovative menu ideas."
Ward has brought a great deal of creativity and resourcefulness to the restaurant’s cuisine. In the past year, he has been named Jezebel’s Best Rising-Star Chef, an Eater Young Guns semifinalist and one of Zagat’s 30 Under 30 people redefining the hospitality industry.

Working by Ward’s side is sous chef Rémi Granger, who grew up in Loire Valley, France, and was inspired by his grandparents at a very young age to become a chef. They raised animals, grew produce and made their own wine, which gave Granger a deep appreciation for working with the freshest possible ingredients and a passion for French comfort food. After Granger turned this inspiration into formal training at Lycée Hôtelier et de Tourisme de Blois, he worked at luxury Five Star hotels in France, Florida, and Georgia. He came to Atlanta with the hopes of working under Gillespie and has been infusing Gunshow’s kitchen with classical French cuisine since April 2014. Although Granger credits Gillespie and Ward with helping him to think outside the box when it comes to Southern food, the popularity of his courses, such as his “foie gras torchon” and “steak frites by the French guy,” has proven his knack for satisfying diners.

Gunshow is located at 924 Garrett Street. The restaurant is open for dinner Tuesday through Saturday from 6 to 9 p.m. Guests may park in the Glenwood Park parking lot and on the street. For more information, visit or call 404-380-1886.

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’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


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