Behind The Menus


There are more than 20 restaurants and small businesses participating in Sandy Springs Restaurant Week 2017. The carefully crafted Restaurant Week Menus feature flavors from all across the globe. Meet the chefs, artisans and owners behind the menus before getting out and dining during the week of November 4th-10th! 

Chef Linda Harrell

Chef Linda Harrell | Cibo E Beve 

Chef Linda Harrell brings more than 25 years of excitement creating magnificent Italian cuisine to Cibo e Beve. Harrell received her culinary foundation and formal European training working with acclaimed Chef Daniel Yves Abid, a protégé of Alain Ducasse, at Kingsmill Resorts in Williamsburg, Virginia. 
With more than two decades of expertise and ardent enthusiasm behind her, Harrell has cooked at the prestigious James Beard House in New York City and was featured on the national ABC-TV show, “Eat & Greet.”  She has been featured in numerous periodicals such as Gourmet Magazine, The Atlanta Journal-Constitution, The Baltimore Sun, Baltimore Magazine, Flavors, and Atlanta Magazine.  She is a member of Women Chefs & Restaurateurs and actively participates in demonstrations and benefits throughout Atlanta.


Chef Rob's

Chef Rob Gayle | Chef Rob's Caribbean Cafe & Upscale Lounge

Robert Gayle, the Executive Chef and owner at Chef Rob’s Caribbean Cafe, combines his Caribbean background with a Culinary Institute of America education, gathering flavors from around the world to refine a menu of island comfort fare. After spending his childhood in Jamaica West Indies, Chef Rob relocated to the United States and began to develop his culinary love at age 13 by working as a steward in Brooklyn.  Shortly after obtaining his culinary degree in 1993,  his skills and prestige steadily increased over time, allowing him to eventually assist with the openings of Sean ‘P. Diddy’ Combs’ New York and Atlanta venture, Justin’s Restaurant, in 1997. There he was able to deliver his culinary expertise for the likes of Jennifer Lopez and Akon.

Chef Rob’s mental Rolodex includes recipes for top-selling entrees and Caribbean Cuisine such as braised beef oxtails, ackee and saltfish, jerk chicken. curried goat, dry-rubbed spare ribs, and his signature spicy jerk seasoning. In addition to opening his Atlanta-based restaurant in 2006, the Chef Rob brand continues to grow with its wide selection of signature sauces, intimate cooking classes, and event catering options.


Chef Peter Kaiser

Chef Peter Kaiser | Kaiser's Chophouse

Chef Peter Kaiser has been part of the Atlanta dining scene for over 30 years, working at some of the top rated restaurant groups and with the best chefs in the city. His impressive history of success and outstanding reviews has made Peter Kaiser one of the most respected and sought after chefs in Atlanta.

Growing up in Liechtenstein, Kaiser grew up with strong ties to the food community, with his family owning a popular cafe and grocery. It was natural for Kaiser to carry on a passion for the culinary arts. He apprenticed for a pastry chef for three years before his father landed him another apprenticeship at one of Liechtenstein’s top French restaurants, Real. After realizing he preferred cooking to baking, Kaiser embarked on his culinary journey. Kaiser’s first real job in the kitchen was at the elite resort restaurant Alpine Rose in Gstaad Switzerland where he was a line cook. He took this experience to his next opportunity, the Guide Michelin restaurant Chez Max in Zurich. Kaiser spent two years at Chez Max, including traveling around the world with owner Max Kell, before settling in the United States.

Kaiser officially called Atlanta home in 1986. Speaking very little English, he enrolled in classes to learn the language. His sister, who had already settled in Atlanta, introduced him to acclaimed chefs Paul Albrecht and Pano Karatassos of Buckhead Life Group. Soon after, he was hired by the group as a sous chef at Capriccio (now Pricci). Albrecht and Karatassos quickly noticed Kaiser’s abilities in the kitchen and offered him the opportunity of executive sous chef at the prestigious Pano’s and Paul’s. In 1995, after being recognized as an innovative force in the kitchen, Kaiser took over as executive chef at the Buckhead Diner, creating signature dishes and menus that diners and critics raved about. He returned to Pano’s and Paul’s, after Albrecht’s retirement, as executive chef in 1998 overseeing a complete restaurant remodel and menu revamp with tremendous success. Kaiser’s next venture was with Here to Serve Restaurant Group and owner Tom Catharall in 2001 as executive chef of Goldfish. Once Goldfish took off, Catharall chose Kaiser to establish and open a new restaurant, Twist, and eventually take the helm as executive corporate chef.

In 2017, Kaiser is fulfilling the lifelong dream of opening a restaurant with his own namesake, Kaiser’s Chophouse, in collaboration with a friend of over 20 years and esteemed chef, Kevin Rathbun. Located in the heart of Sandy Springs, the restaurant focuses on sourcing the highest quality and freshest ingredients served to guests in a luxurious, yet comfortable environment. At Kaiser’s Chophouse, guests can expect to indulge in a delicious meal prepared with superior ingredients and receive hospitality from a service team that goes above and beyond to make guests feel welcome and comfortable. 

Kaiser’s culinary expertise has led to numerous television and radio appearances. He is an active volunteer with local food non-profits like Project Open Hand, the Atlanta Community Food Bank and Meals on Wheels. In his free time, Kaiser enjoys running, hiking, kayaking and being outdoors. He enjoys quality time with his wife, Valerie, and their two grown children, daughter Danielle and son Christian


Jamie Adams Headshot

Chef Jamie Adams | il Giallo Osteria & Bar

After years of being enamored by virtually every aspect of Italian culture, Jamie Adams spent nearly five years honing his craft at some of the finest restaurants in Italy. While there, he learned from many highly acclaimed chefs (as well as Italian Grandmothers!) not only the nuts and bolts of the cooking, but more importantly about the culture, the people and the traditions behind the flavors.

Upon returning to Atlanta, Chef Adams began his twenty-year relationship with the prestigious Buckhead Life Restaurant Group and Pano Karatassos, first at Pricci, then at Veni Vidi Vici. It was at these two restaurants, that Adams achieved the reputation as one of Atlanta’s preeminent Italian Chefs.

Adams has been a featured chef at The James Beard House in New York, competed in The Food Network’s “Chopped,” selected to participate in a TBS-TV “Super Chef Cook Off”, and was highlighted on “Great Chefs of the South”, and “The Best Thing I Ever Ate.”

In 2000 at the age of 41, Adams became, as he refers to it, “the lucky recipient of 4 Coronary Artery Bypass Grafts (CABG), fondly referred to as “Cabbage” aka, quadruple bypass. Faced with such a life altering (or ending…) event, Adams paid attention to the “wake-up” call and began a new life of healthy diet and exercise, primarily in the form of road cycling. It also rekindled in him the desire for a new platform to express his many influences, from the beautifully hand crafted pastas learned in Piemonte and Emilia-Romanga, to the wonderful variety of the Italian coast from Venice to Genoa.

In addition to building a loyal following and maintaining his great health, Chef Adams is exceptionally proud of his fundraising efforts for many organizations that are important to him, including Share Our Strength’s No Kid Hungry and Moving in the Spirit, among others.


Leonardo Moura

Leonardo Moura | il Giallo Osteria & Bar

General Manager & Co-Owner Leonardo Moura leads the dining room at il Giallo Osteria & Bar.

Born in Brazil, Leonardo graduated with a degree in Business Administration from The Catholic University of Goias in Goiânia. After graduation he remained in Goiânia where he owned a very successful clothing factory.

In 1999 Leonardo relocated to Atlanta, where his love for the restaurant business began. He started his journey in the restaurant business working at a French Bistro called Violette.

Driven by dedication and a passion to provide the finest level of hospitality, Leonardo joined the Buckhead Life Restaurant Group where he swiftly worked his way up the restaurant ladder. As one of the few, Leonardo was able to experience several restaurants within that company which includes The Buckhead Diner, Chops, The Club, Lobster Bar, Panos & Paul’s, Pricci, Kyma and the beloved Veni Vidi Vici. Throughout each restaurant he mastered key skills in every position he held, shaping him into a very knowledgeable person.

Leonardo was a pioneer in bringing Biodynamic and Organic Wines to the Italian portfolio in Atlanta as well as quality locally made wines. His goal is to continue to raise the bar by carefully selecting wines from small producers who focus on responsible practices. He has been mentioned in several publications and because of his cutting edge wine program he’s earned several accolades.

After more than a decade as a leader on Atlanta’s restaurant scene, Leonardo has cultivated an extraordinary team at il Giallo, comprised of professionals who are passionate about Italian culture and cuisine and providing the finest service imaginable.


Chef Ron Eyester Headshot

Chef Ron Eyester | Food 101

After graduating college from The Citadel in Charleston, Ron Eyester decided to head back to New York for graduate school. While pursuing a Masters Degree in Literature and trying to “find his way,” Ron essentially stumbled upon his lifelong passion in almost an accidental manor. For the next 20 years, Ron would define his life through food and the many incredible elements that the restaurant fraternity inevitably brings to all of its members.

Eyester would ultimately make his way to Atlanta after spending some time in Charleston. He would settle in as Sous Chef for 101 Concepts restaurant group at the original Food 101, where he would eventually take his presence beyond the kitchen, developing his skills to become a restaurant owner. As the chef/partner of Food 101 in Morningside, Eyester would find his niche in neighborhood dining and eventually purchase the space outright in 2008. For the next year he would develop his own concept, establishing his first restaurant Rosebud. 

With his brand expanding in so many different directions, Eyester struggled to establish the balance between chef and restaurant owner. Feeling the displacement resulting from his absence in the kitchen, Eyester ultimately made the decision to close and sell his eateries and re-evaluate his place within the industry.  Wanting to explore new avenues within the world of food and restaurants, Ron launched I Dig Food, an event and consulting brand in which he partners with other local restaurateurs in order to curate food inspired events that showcase the strengths of their brands, while carrying the creative vision that Ron has brought to the table. 

In late August, Ron became the Executive Chef and General Manager of Food 101 in Sandy Springs. Coming back full circle to where it all began in Atlanta, Ron is excited to breath new energy into the 18-year-old neighborhood staple.  


Chef William Sigley

Chef William Sigley | Under The Cork Tree & Hammocks Trading Co. 

William Sigley is a locally renowned Chef located in the Metro Atlanta area of Georgia. Having worked in the  industry for over 25 years he brings much experience and talent to his position. Chef William got his start in  Las Vegas, Nevada where he worked under such Chefs as Wolfgang Puck, Todd English, and many more. He partnered with Jason Sheetz in 2011 after having worked together for the Here to Serve organization for several years. The duo realized that they made a great team and decided it was time to go out on their own.  After a period of consulting for other restaurant operators, the two launched Hammocks Trading Company in Sandy Springs, Georgia on August 3, 2012. Lauded as a top 100 “Neighborhood Gem” in the country, Hammocks has also garnered much local acclaim, including a 3 star review in the Atlanta Journal Constitution. Trained in many genres of cuisine, his current endeavor is a marriage of his West Coast flair with his business partner’s Southern roots.

William Sigley lives in Woodstock, Georgia with his wife and four children. In his spare time he enjoys gardening and restoring vintage Mercedes.


Jason Sheetz Headshot

Jason Sheetz | Under The Cork Tree & Hammocks Trading Co.

Jason Sheetz is an Atlanta native, growing up right here in Sandy Springs.  His love for the area and its neighborhood charm is what drew him back here to open Hammocks Trading Company and Under The Cork Tree.

After graduating from the University of Georgia, Jason began his management career with Chequers Seafood Grill at age 23. Shortly after, he accepted a position managing for the Liberty House Restaurant Group. Working at Atlanta’s highly acclaimed fine dining establishments, Blue Ridge Grill and Bones, Jason gained invaluable knowledge and experience. At 26, Jason took an opportunity to work for Master Chef Tom Catherall, (owner of Here to Serve Restaurants) at Goldfish Restaurant. Catherall moved Jason into the General Manager position quickly. In 2008, Jason became the General Manager at Twist, and then the Area Director for Here to Serve Restaurants in 2010.

While working for Here to Serve, Jason met and immediately befriended Chef William Sigley.They shared  a vision: To open a local establishments where guests could sit back and relax while enjoying exceptional  service and dine on dishes prepared flawlessly with the freshest ingredients. From this idea, Hammocks Trading Company and Under The Cork Tree were born.

Jason and his wife, Lake, reside in Kennesaw with their two children, Colton and Piper. They all share a love for travel and adventure. Spelunking, hiking and camping are family favorite activities.


Justin & Adrian Headshot

Justin Keith and Adrian Balboa | Southern Bistro

Justin Keith and Adrian Balboa are the culinary team that drives the menu at Southern Bistro.
Justin has worked in kitchens and run restaurants for over 20 years. A graduate of Scottsdale Culinary Institute in early 2000, he moved to Atlanta and has been cooking ever since. He recently joined the Southern Bistro team and now works alongside with Adrian in the kitchen. Adrian has been with Southern Bistro for the past five years. Prior to joining Southern Bistro Adrian, worked for Houston’s, J. Alexander's and BrickTop’s. 
Together they are making the food at Southern Bistro an attraction for dining in Sandy Springs. 


Robin Schick Headshot

Robin Schick | CalyRoad Creamery

CalyRoad Creamery, one of Georgia’s first micro-creameries for artisan cheese, was established in May of 2009 by two sisters, Cathy and Robin, who quite simply, wanted to learn and experience something totally unique.  Both women were at a turning point in their lives.  Both had held successful careers, enjoyed wonderful marriages and raised children. Yet they both yearned to create something special.
The idea for making cheese was sparked by a pet dairy goat and her two kids.  The two women developed a passion for making cheese after visiting several cheese makers in the neighboring states of North Carolina and Alabama.  Ultimately, they attended the Vermont Institute of Artisan Cheese and fell in love with that magic ingredient…MILK! 
CalyRoad’s original home was a 16 acre goat dairy in West Georgia.  In August of 2010, the creamery was moved to the heart of Sandy Springs, just a few short blocks from Heritage Green.  The move simplified the logistical delivery of the milk sources needed for both cow and goat cheeses.  As the years passed and the business grew, a decision had to be made to either increase the production capacity or bow to the laws of economy of scale that a micro creamery just could not produce enough cheese efficiently to continue in business! 
After 8 long months of renovation, addition of state of the art equipment, creation of aging rooms and new processes we have brought our little creamery up to speed. We can make up to 300 pounds of different cheeses in one day and it all starts with fresh Georgia milk delivered each week.
 Ultimately, CalyRoad Creamery has become a journey of learning not only the art of cheese making, but the art of cheese pairings. Come visit CalyRoad Creamery, take a tour, taste a wine or two and let us shepherd you into the art of provision pairing with our locally made cheeses. Take home a picnic or tailgate basket, find a gift of food or let us cater your next party!


Susansnaps Headshot

Susan and Laura Stachler | Susansnaps

Mother-daughter duo, Laura and Susan Stachler are the founders of Susansnaps, a nationally recognized cookie company.  Susansnaps is a charming cookie shop where they specializing in baking the most delicious gourmet gingersnaps in a variety of unique flavors including original, cocoa, citrus, pnutty, and aloha. A perfect treat for yourself or a scrumptious gift!  Susansnaps are a labor of love that were created after Laura watched her husband and daughter, Susan undergo chemo within the same year. Ginger is a natural stomach soother and cookies always bring smiles. What started as a little idea out of their family garage has grown into a busy business where they're baking up to 10,000 cookies a day. Free fresh baked samples in store daily. They're truly Love at First Bite, and Laura and Susan hope you agree!


Tisha Rosamond

Tisha Rosamond | Nothing Bundt Cakes

In 2010, Tisha was at the top of her game as a corporate executive progressing through the highly matrixed infrastructure of the hospitality sector at a Fortune 1000 company. She was well respected and known for getting things done. But after 20 years of navigating the highs and lows of corporate politics, she began thinking it might be time to change paths. She wanted to use her expertise in creating and developing customer-centric brand experiences to do something that was meaningful, made people truly happy, and gave back to the community. Then, on a trip to Dallas, Tisha stopped in a Nothing Bundt Cakes shop and an idea began to take shape. The bakery was adorable, the cake was delicious and the owners were 2 women who didn’t compromise with their ingredients, integrity or the pursuit of the perfect recipe. They were looking for franchisees that would take care of their brand and nurture its home-kitchen roots as well as understand the need for a savvy business acumen to thrive in today’s competitive marketplace. Everything spoke to Tisha’s soul, so in 2011 she happily traded in her heels for an apron and she and her sister, Shannon Van Meter, opened the first Nothing Bundt Cake east of the Mississippi river.

Since opening its doors 5 years ago the bakery has become a huge success and is loved by their many, many loyal customers as well as the first time walk-in visitors that take that initial bite of deliciousness.  Tisha and Shannon’s shop has become a training ground for new bakeries as they go through the opening process and a testing location for new ideas coming out of the main office. They were named Sandy Springs Small Business of the Year their first year open and received numerous corporate awards. But the more compelling part of the story is definitely what goes on behind the scenes and how Tisha and Shannon have touched the heart of Sandy Springs neighborhood with their cakes.

Restaurant Week Pairings
Elegant Elf Marketplace Logo: red shopping bag, white elf high heel on the bag.
Elegant Elf Marketplace
Get your holiday shopping done at The Elegant Elf Marketplace.
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Act3 Productions performing a musical number
Dinner and a Show
Catch a performance at Act3 Productions.
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Couple at Big Trees
Take a Hike
Explore the trails of Big Trees Forest Preserve.
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