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Authentic Spanish tapas.  The menu reflects the diverse flavors and preparations found in tapas bars of Madrid, a melting pot of regional Spanish specialties. Bar Mercado is the most authentic interpretation of Spanish cuisines of all of our Spanish restaurants.  The dishes are small and flavor packed and the beverage menu is approachable and straightforward.

Opening Date: September 2017
Signature Items: Alcachofas, Empanadas

Stephanie Castellucci, General Manager  As co-owner of Castellucci Hospitality Group and General Manager of Bar Mercado and Recess, Stephanie Castellucci oversees day-to-day operations of the restaurants, while also overseeing operational and staffing affairs of Castellucci Hospitality Group’s four other concepts including Cooks & Soldiers, Double Zero, Sugo and The Iberian Pig.  Stephanie began working at her family’s original outpost of Sugo in middle school and continued while visiting home during college. She received her formal training at the School of Hotel Administration at Cornell University and graduated in 2009. After graduation, Stephanie returned to Atlanta and formally began her career with the Castellucci Hospitality Group as the General Manager of Sugo. In 2011, she left Sugo to serve as the General Manager of Double Zero in its original Sandy Springs location. Five years later, Double Zero successfully moved to Emory Village and introduced a refreshed, modern Italian menu.  Fun Fact: Stephanie is passionate about wine, her Peloton bike, and Levain cookies.

Stephanie Castellucci, General Manager

As co-owner of Castellucci Hospitality Group and General Manager of Bar Mercado and Recess, Stephanie Castellucci oversees day-to-day operations of the restaurants, while also overseeing operational and staffing affairs of Castellucci Hospitality Group’s four other concepts including Cooks & Soldiers, Double Zero, Sugo and The Iberian Pig.

Stephanie began working at her family’s original outpost of Sugo in middle school and continued while visiting home during college. She received her formal training at the School of Hotel Administration at Cornell University and graduated in 2009. After graduation, Stephanie returned to Atlanta and formally began her career with the Castellucci Hospitality Group as the General Manager of Sugo. In 2011, she left Sugo to serve as the General Manager of Double Zero in its original Sandy Springs location. Five years later, Double Zero successfully moved to Emory Village and introduced a refreshed, modern Italian menu.

Fun Fact: Stephanie is passionate about wine, her Peloton bike, and Levain cookies.

Stephanie Castellucci, General Manager

Raul Dominguez, Executive Sous Chef  Originally from New Jersey, Raul Dominguez developed a passion for the restaurant industry after his time in he U.S. Marines. He moved to Atlanta in 2012 to attend the Art Institute of Atlanta, where he received a management degree. Since graduating, Dominguez has worked with some of Atlanta’s top chefs in restaurants such as Kymna, Miller Union and Bacchanalia.  Dominquez’s professional journey led him to Cooks & Soldiers in 2014 where he served as sou chef until the opening of Bar Mercado in 2017. Raul was on the opening culinary team for the new Spanish concept and has since been promoted to run the kitchen and menu under the title of Executive Sous Chef.  Fun Fact: When he’s not in the kitchen, Raul enjoys exploring Atlanta’s restaurant scene, reading cook books and watching soccer.

Raul Dominguez, Executive Sous Chef

Originally from New Jersey, Raul Dominguez developed a passion for the restaurant industry after his time in he U.S. Marines. He moved to Atlanta in 2012 to attend the Art Institute of Atlanta, where he received a management degree. Since graduating, Dominguez has worked with some of Atlanta’s top chefs in restaurants such as Kymna, Miller Union and Bacchanalia.

Dominquez’s professional journey led him to Cooks & Soldiers in 2014 where he served as sou chef until the opening of Bar Mercado in 2017. Raul was on the opening culinary team for the new Spanish concept and has since been promoted to run the kitchen and menu under the title of Executive Sous Chef.

Fun Fact: When he’s not in the kitchen, Raul enjoys exploring Atlanta’s restaurant scene, reading cook books and watching soccer.

Raul Dominguez, Executive Chef

 
 
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Traditional and modern Basque pinxtos and asador.  Inspired by the tapas-like pintxo bars of San Sebastian, the menu includes a wide array of traditional and modern pintxos. The kitchen features a large wood fire “asador” (or grill) for large format proteins and vegetables.  Our wine and spirit offerings are robust with a focus on Gin Tonic, Cider, and a selection of primarily French and Spanish wine.

Opening Date: November 2014
Signature Items: Chuleton (1kg rib-eye steak), Bikini

Marissa Frye, General Manager  A graduate of Northern Arizona University’s International Hospitality program, Marissa joined Castellucci Hospitality Group in 2018 as General Manager of Double Zero, relocating to Atlanta after 8+ years living in California. While working in many high-end hotels across the country, Marissa found a passion for selling & executing perfectly orchestrated events, and delivering authentic hospitality. An avid supporter of constant personal development, she enjoys the opportunity to mentor youth and women to help them achieve their professional goals  Fun Fact: Before moving to Atlanta, Marissa lived on a boat in Los Angeles.

Marissa Frye, General Manager

A graduate of Northern Arizona University’s International Hospitality program, Marissa joined Castellucci Hospitality Group in 2018 as General Manager of Double Zero, relocating to Atlanta after 8+ years living in California. While working in many high-end hotels across the country, Marissa found a passion for selling & executing perfectly orchestrated events, and delivering authentic hospitality. An avid supporter of constant personal development, she enjoys the opportunity to mentor youth and women to help them achieve their professional goals

Fun Fact: Before moving to Atlanta, Marissa lived on a boat in Los Angeles.

Marissa Frye, General Manager

Matthew Ridgway, Executive Chef  Matthew brings more than 22 years of experience in the culinary industry when he joined CHG in the summer of 2017. From working in fine dining restaurants across the U.S. and France to running his own charcuterie business, Ridgway boasts an extensive background and unique perspective to the team.  After training at Johnson & Wales in Providence, R.I., Ridgway started his career at The Fountain Room in Philadelphia’s Four Seasons Hotel, where was mentored by chef Jean-Marie Lacroix. Under Lacroix’s guidance, he rose through the ranks to become chef de cuisine and chef de restaurant at Lacroix at The Rittenhouse Hotel, named Esquire’s “Restaurant of the Year.” In 2001, Lacroix sent Ridgway to France to hone his skills at George V, a three Michelin star restaurant in Paris and Le Relais Sainte-Victoire in Aix-en- Provence. Ridgway returned to the U.S. to work under James Beard Award winning chef Joël Antunes at Joël Restaurant in Atlanta and as chef de cuisine at New York’s acclaimed Oak Room. In 2009, Ridgway founded PorcSalt, a small charcuterie business focused on producing local, sustainable and artisanal products from pasture-raised duck. Ridgway went on to become owner and chef of The Pass, a neo-French “roadhouse” in Rosemont, N.J., which opened to critical acclaim from The New York Times and was quickly and consistently recognized as one of the state’s finest restaurants.   Fun Fact: In his free time Matthew enjoys exploring flavors, ingredients and techniques.

Matthew Ridgway, Executive Chef

Matthew brings more than 22 years of experience in the culinary industry when he joined CHG in the summer of 2017. From working in fine dining restaurants across the U.S. and France to running his own charcuterie business, Ridgway boasts an extensive background and unique perspective to the team.

After training at Johnson & Wales in Providence, R.I., Ridgway started his career at The Fountain Room in Philadelphia’s Four Seasons Hotel, where was mentored by chef Jean-Marie Lacroix. Under Lacroix’s guidance, he rose through the ranks to become chef de cuisine and chef de restaurant at Lacroix at The Rittenhouse Hotel, named Esquire’s “Restaurant of the Year.” In 2001, Lacroix sent Ridgway to France to hone his skills at George V, a three Michelin star restaurant in Paris and Le Relais Sainte-Victoire in Aix-en- Provence. Ridgway returned to the U.S. to work under James Beard Award winning chef Joël Antunes at Joël Restaurant in Atlanta and as chef de cuisine at New York’s acclaimed Oak Room. In 2009, Ridgway founded PorcSalt, a small charcuterie business focused on producing local, sustainable and artisanal products from pasture-raised duck. Ridgway went on to become owner and chef of The Pass, a neo-French “roadhouse” in Rosemont, N.J., which opened to critical acclaim from The New York Times and was quickly and consistently recognized as one of the state’s finest restaurants.


Fun Fact: In his free time Matthew enjoys exploring flavors, ingredients and techniques.

Matthew Ridgway, Executive Chef

 
 
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Contemporary Southern Italian cuisine.  The menu takes inspiration from the Campania region of Italy with a strong focus on Neapolitan pizza, pasta, and unique antipasti.  Our bar boasts classic cocktails, an intense whiskey selection, and a wine list rooted in Italy.

Opening Date: May 2011 in Sandy Springs, relocated to Emory Village in September 2016
Signature Items: Margherita Pizza, Cauliflower

JoJo Hill-Alto, General Manager  An industry veteran, JoJo Hill-Alto brings more than 18 years of experience to her role as general manager of Double Zero. Hill-Alto began her career with Castellucci Hospitality Group as an event coordinator and office manager at Cooks & Soldiers before being promoted to dining room manager. Prior to joining Double Zero’s team, she served as assistant general manager of Bar Mercado at Krog Street Market.  Originally from New Jersey, Hill-Alto began her restaurant career at Longhorn Steakhouse while in college at Elon University in North Carolina. While at Elon, she was a member of the women’s rugby team, ranked number two in the Southeast at the time. Following graduation, she travelled the world, including impactful trips to Africa and Fiji, before settling in Atlanta in 2002 to pursue career in the culinary industry.  As general manager at Double Zero, Hill-Alto oversees day-to-day operations, nurtures strong relationships with guests and is dedicated to cultivating a true culture of hospitality with staff. She strives to make each guest’s experience memorable. When she’s not in the restaurant, Hill-Alto enjoys exploring the growing Atlanta culinary scene and traveling.

JoJo Hill-Alto, General Manager

An industry veteran, JoJo Hill-Alto brings more than 18 years of experience to her role as general manager of Double Zero. Hill-Alto began her career with Castellucci
Hospitality Group as an event coordinator and office manager at Cooks & Soldiers before being promoted to dining room manager. Prior to joining Double Zero’s team, she served as assistant general manager of Bar Mercado at Krog Street Market.

Originally from New Jersey, Hill-Alto began her restaurant career at Longhorn
Steakhouse while in college at Elon University in North Carolina. While at Elon, she was a member of the women’s rugby team, ranked number two in the Southeast at the time. Following graduation, she travelled the world, including impactful trips to Africa and Fiji, before settling in Atlanta in 2002 to pursue career in the culinary industry.

As general manager at Double Zero, Hill-Alto oversees day-to-day operations, nurtures strong relationships with guests and is dedicated to cultivating a true culture of hospitality with staff. She strives to make each guest’s experience memorable. When she’s not in the restaurant, Hill-Alto enjoys exploring the growing Atlanta culinary scene and traveling.

Jojo Hill-Alto, General Manager

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Zachary Lanier, Executive Sous Chef

 
 
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Recess is a vegetable-centric, fine-casual restaurant at Krog Street Market in Atlanta. We make food that makes you feel good and won’t slow you down. Chef Victoria Shore’s menu features dishes and beverages both healthy and delicious. Dine-in, take away, eat, drink, share, laugh, and get ready for whatever your day may bring!

Opening Date: March 2018
Signature Items: Super Bowl, Maize Runner

Stephanie Castellucci, General Manager  As co-owner of Castellucci Hospitality Group and General Manager of Bar Mercado and Recess, Stephanie Castellucci oversees day-to-day operations of the restaurants, while also overseeing operational and staffing affairs of Castellucci Hospitality Group’s four other concepts including Cooks & Soldiers, Double Zero, Sugo and The Iberian Pig.  Stephanie began working at her family’s original outpost of Sugo in middle school and continued while visiting home during college. She received her formal training at the School of Hotel Administration at Cornell University and graduated in 2009. After graduation, Stephanie returned to Atlanta and formally began her career with the Castellucci Hospitality Group as the General Manager of Sugo. In 2011, she left Sugo to serve as the General Manager of Double Zero in its original Sandy Springs location. Five years later, Double Zero successfully moved to Emory Village and introduced a refreshed, modern Italian menu.  Fun Fact: Stephanie is passionate about wine, her Peloton bike, and Levain cookies.

Stephanie Castellucci, General Manager

As co-owner of Castellucci Hospitality Group and General Manager of Bar Mercado and Recess, Stephanie Castellucci oversees day-to-day operations of the restaurants, while also overseeing operational and staffing affairs of Castellucci Hospitality Group’s four other concepts including Cooks & Soldiers, Double Zero, Sugo and The Iberian Pig.

Stephanie began working at her family’s original outpost of Sugo in middle school and continued while visiting home during college. She received her formal training at the School of Hotel Administration at Cornell University and graduated in 2009. After graduation, Stephanie returned to Atlanta and formally began her career with the Castellucci Hospitality Group as the General Manager of Sugo. In 2011, she left Sugo to serve as the General Manager of Double Zero in its original Sandy Springs location. Five years later, Double Zero successfully moved to Emory Village and introduced a refreshed, modern Italian menu.

Fun Fact: Stephanie is passionate about wine, her Peloton bike, and Levain cookies.

Stephanie Castellucci, General Manager

Victoria Shore, Chef  With family roots in Georgia, Victoria Shore developed a passion for cooking from her Lebanese family history. Growing up, Shore’s family expressed their love and passion through food and she grew up filling the gaps in her father’s cooking repertoire with baking.  After graduating from The University of Georgia, Shore moved to Wiscasset, Maine to pursue her love of cooking at The Squire Tarbox Inn, where she worked on the line, in the garden and wherever she was needed. A lover of history, Shore combined what she has learned in the restaurant kitchen and historical styles to create new and technique driven dishes.  Shore moved home in 2013, where she worked as the pastry chef at home.made Catering in Athens for two years, before joining the Castellucci Hospitality Group at Cooks & Soldiers. As the pastry assistant, she started a successful in house macaron and sorbet program. Shore brings a strong work ethic and passion for food to Double Zero, where she serves as sous chef, with a heavy hand in the restaurants pastry program.  In 2017, Shore assumed the role of chef at the group’s latest concept, Recess – a food stall located in the vibrant Krog Street Market development. She plays a large role in menu development for the stall, a neighborhood café with plant-focused, chef-driven options.

Victoria Shore, Chef

With family roots in Georgia, Victoria Shore developed a passion for cooking from her Lebanese family history. Growing up, Shore’s family expressed their love and passion through food and she grew up filling the gaps in her father’s cooking repertoire with baking.

After graduating from The University of Georgia, Shore moved to Wiscasset, Maine to pursue her love of cooking at The Squire Tarbox Inn, where she worked on the line, in the garden and wherever she was needed. A lover of history, Shore combined what she has learned in the restaurant kitchen and historical styles to create new and technique driven dishes.

Shore moved home in 2013, where she worked as the pastry chef at home.made Catering in Athens for two years, before joining the Castellucci Hospitality Group at Cooks & Soldiers. As the pastry assistant, she started a successful in house macaron and sorbet program. Shore brings a strong work ethic and passion for food to Double Zero, where she serves as sous chef, with a heavy hand in the restaurants pastry program.

In 2017, Shore assumed the role of chef at the group’s latest concept, Recess – a food stall located in the vibrant Krog Street Market development. She plays a large role in menu development for the stall, a neighborhood café with plant-focused, chef-driven options.

Victoria Shore, Chef

 
 
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The first Castellucci Hospitality Group restaurant concepts. Recipes are rooted in the family traditions of our Italian & Greek heritage. An inspiring blend of unique family style dishes and sincere hospitality with an absolute dedication to sourcing the best local and sustainable ingredients, Sugo is a tribute to those who came before us.

Opening Date: November 2003
Signature Items: Sugo Meatball, Aunt Lena’s Chicken 

Nancy Castellucci, General Manager  Nancy started her career in the restaurant industry when she was 19 years old and applied as a bartender to Mr. Castellucci’s first restaurant. At the time, Mr. C, only 26 years old, saw something in Nancy and hired her for a part-time position. Seven years later, they were married and have been business partners ever since. Nancy has been thoroughly involved in all of their restaurant ventures since Mr. C’s first restaurant, Archie’s Tavern.  She currently serves as the General Manager of Sugo and oversees the daily operations of the restaurant. She is the consummate mother of the younger generation of Castelluccis that run CHG, and is always there to help in all aspects.  Fun Fact: Nancy is a trained physical therapist.

Nancy Castellucci, General Manager

Nancy started her career in the restaurant industry when she was 19 years old and applied as a bartender to Mr. Castellucci’s first restaurant. At the time, Mr. C, only 26 years old, saw something in Nancy and hired her for a part-time position. Seven years later, they were married and have been business partners ever since. Nancy has been thoroughly involved in all of their restaurant ventures since Mr. C’s first restaurant, Archie’s Tavern.

She currently serves as the General Manager of Sugo and oversees the daily operations of the restaurant. She is the consummate mother of the younger generation of Castelluccis that run CHG, and is always there to help in all aspects.

Fun Fact: Nancy is a trained physical therapist.

Nancy Castellucci, General Manager

Ricardo Soto, Executive Chef  Ricardo Soto joined the Sugo team in 2009 and has worked through the ranks in the kitchen and to executive chef.  Hailing from Mexico City, Soto relocated to Atlanta in 2005. Having worked with both private and corporate companies including Brinker International, Cheesecake Factory and Darden Restaurants, Soto has worked his way through the industry through positions ranging from inventory and staff training all the way to sous chef and chef di partie.

Ricardo Soto, Executive Chef

Ricardo Soto joined the Sugo team in 2009 and has worked through the ranks in the kitchen and to executive chef.

Hailing from Mexico City, Soto relocated to Atlanta in 2005. Having worked with both private and corporate companies including Brinker International, Cheesecake Factory and Darden Restaurants, Soto has worked his way through the industry through positions ranging from inventory and staff training all the way to sous chef and chef di partie.

Ricardo Soto, Executive Chef

 
 
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Modern Spanish tapas.  The menu is inspired by the ingredients of the Iberian Peninsula featuring creative tapas, cured meats and cheeses including the famed Jamon Iberico.  Our signature cocktail is a bacon infused whiskey old fashioned, but guests can enjoy red and white sangria and  robust selection of regional wines and our featured sherry offerings. Located in Buckhead and downtown Decatur.

Signature Items: Bacon Wrapped Dates, Pork Cheek Tacos, Jamón Iberico 

The Iberian Pig Buckhead

Opening Date: May 2019

Leigh Ann Miller, General Manager  With more than 20 years of experience working with premier restaurants, hotels and private clubs across the country, Leigh Ann Miller brings wine expertise, creativity and leadership to her role as General Manager at The Iberian Pig.  Born in Palm Beach, FL., Leigh Ann grew up with a fond appreciation for the arts, particularly music. After attending Palm Beach County School of the Arts, she performed classically and with major recording artists such as Clarence Clemons and Wynton Marsalis. While pursuing her love of music, she found a second love for the hospitality industry and studied under well-known wine industry pioneers and master sommeliers in California, Florida and Europe, before finishing her continued education at Cornell University.  In 2010, Leigh Ann joined Castellucci Hospitality Group and became General Manager at The Iberian Pig. Over the last nine years with the restaurant group, she has strived to make her work environment feel like a second home for her team. Her innate passion for people drives her in leading fellow teammates to realize their potential.

Leigh Ann Miller, General Manager

With more than 20 years of experience working with premier restaurants, hotels and private clubs across the country, Leigh Ann Miller brings wine expertise, creativity and leadership to her role as General Manager at The Iberian Pig.

Born in Palm Beach, FL., Leigh Ann grew up with a fond appreciation for the arts, particularly music. After attending Palm Beach County School of the Arts, she performed classically and with major recording artists such as Clarence Clemons and Wynton Marsalis. While pursuing her love of music, she found a second love for the hospitality industry and studied under well-known wine industry pioneers and master sommeliers in California, Florida and Europe, before finishing her continued education at Cornell University.

In 2010, Leigh Ann joined Castellucci Hospitality Group and became General Manager at The Iberian Pig. Over the last nine years with the restaurant group, she has strived to make her work environment feel like a second home for her team. Her innate passion for people drives her in leading fellow teammates to realize their potential.

Leigh Ann Miller, General Manager

John Castellucci, Executive Chef  John received his culinary education from the Culinary Institute of America and also received a bachelor’s degree in Hospitality Management from Florida International University. As a chef, John has learned from some of the best in the world and has been inspired by the time he spent in the critically acclaimed kitchens of RN74 in San Francisco, WD50 in New York City and Michelin-star Restaurant Arzak in San Sebastian.  Since relocating back to Atlanta, John has worked directing the culinary operations of his family’s business. After spending time in the kitchen at Double Zero’s original location in Sandy Springs, he helped conceptualize the Basque-inspired menu at Cooks & Soldiers when it opened in West Midtown in November 2014. After two years as Executive Sous Chef at the restaurant, John re-developed the menu at Double Zero, which relocated to Emory Village in September 2016, and stayed on the team as Executive Sous Chef until the summer of 2017. In the last two years John has led the charge as Executive Chef of Bar Mercado, the Castellucci's tapas restaurant in Krog Street Market, and now holds the position of Executive Chef at The Iberian Pig.  Fun Fact: John is an avid Atlanta sports fan and an independent coffee shop junkie.

John Castellucci, Executive Chef

John received his culinary education from the Culinary Institute of America and also received a bachelor’s degree in Hospitality Management from Florida International University. As a chef, John has learned from some of the best in the world and has been inspired by the time he spent in the critically acclaimed kitchens of RN74 in San Francisco, WD50 in New York City and Michelin-star Restaurant Arzak in San Sebastian.

Since relocating back to Atlanta, John has worked directing the culinary operations of his family’s business. After spending time in the kitchen at Double Zero’s original location in Sandy Springs, he helped conceptualize the Basque-inspired menu at Cooks & Soldiers when it opened in West Midtown in November 2014. After two years as Executive Sous Chef at the restaurant, John re-developed the menu at Double Zero, which relocated to Emory Village in September 2016, and stayed on the team as Executive Sous Chef until the summer of 2017. In the last two years John has led the charge as Executive Chef of Bar Mercado, the Castellucci's tapas restaurant in Krog Street Market, and now holds the position of Executive Chef at The Iberian Pig.

Fun Fact: John is an avid Atlanta sports fan and an independent coffee shop junkie.

John Castellucci, Executive Chef

 
 

The Iberian Pig Decatur

Opening Date: September 2009

Aaron Jefferson, General Manager  An Atlanta native, Aaron Jefferson developed a passion for food while growing up in the explosive culinary scene. Jefferson’s strong grasp on local flavors allows him to understand the Atlanta Hospitality scene and create a dynamic dining experience for patrons as the general manager of The Iberian Pig. Aaron attended Georgia State University where he built on his knowledge of classical music, while expanding on his musical range by working with artists in the jazz and R&B industry. From a young age, Jefferson had a passion for creating a one of a kind experience for guest through strong hospitality. Beginning his career as server at Season’s 52, Aaron was quickly promoted to training teams in new restaurant locations nationwide. Through this experience, he honed his management skills and solidified his dedication in crafting the perfect dining experience for his guests. After working at Season’s 52, Aaron accepted a position at Del Frisco’s Grille, before joining the Castelluci Hospitality Group in 2015. Bringing years of service experience and a vast knowledge of patron needs, Jefferson is a strong addition to The Iberian Pig team.

Aaron Jefferson, General Manager

An Atlanta native, Aaron Jefferson developed a passion for food while growing up in the explosive culinary scene. Jefferson’s strong grasp on local flavors allows him to understand the Atlanta Hospitality scene and create a dynamic dining experience for patrons as the general manager of The Iberian Pig. Aaron attended Georgia State University where he built on his knowledge of classical music, while expanding on his musical range by working with artists in the jazz and R&B industry. From a young age, Jefferson had a passion for creating a one of a kind experience for guest through strong hospitality. Beginning his career as server at Season’s 52, Aaron was quickly promoted to training teams in new restaurant locations nationwide. Through this experience, he honed his management skills and solidified his dedication in crafting the perfect dining experience for his guests. After working at Season’s 52, Aaron accepted a position at Del Frisco’s Grille, before joining the Castelluci Hospitality Group in 2015. Bringing years of service experience and a vast knowledge of patron needs, Jefferson is a strong addition to The Iberian Pig team.

Aaron Jefferson, General Manager

Edwin Molina, Executive Chef  Edwin Molina started his career with CHG in 2009 at The Iberian Pig while attending Le Cordon Blue College of the Culinary Arts in Atlanta, Georgia. By the age of 23 he impressively rose through the ranks, earning the title as Executive Sous Chef, the fastest path to this position in CHG history. In 2011, Edwin was tapped to lead the kitchen at CHG's new Italian concept, Double Zero. He was promoted to Executive Chef with the move, and for 8 years Edwin was the culinary vision behind the menu. In the summer of 2019 Edwin returned to his roots at The Iberian Pig as Executive Chef. With almost a decade of experience with CHG, Edwin is perfectly situated to steer the ship at our highest volume restaurant.  When Edwin isn't in the kitchen, you can find him cheering on the Atlanta Falcons and the Atlanta Braves, and spending time with his 2-year old daughter, Olive.

Edwin Molina, Executive Chef

Edwin Molina started his career with CHG in 2009 at The Iberian Pig while attending Le Cordon Blue College of the Culinary Arts in Atlanta, Georgia. By the age of 23 he impressively rose through the ranks, earning the title as Executive Sous Chef, the fastest path to this position in CHG history. In 2011, Edwin was tapped to lead the kitchen at CHG's new Italian concept, Double Zero. He was promoted to Executive Chef with the move, and for 8 years Edwin was the culinary vision behind the menu. In the summer of 2019 Edwin returned to his roots at The Iberian Pig as Executive Chef. With almost a decade of experience with CHG, Edwin is perfectly situated to steer the ship at our highest volume restaurant.

When Edwin isn't in the kitchen, you can find him cheering on the Atlanta Falcons and the Atlanta Braves, and spending time with his 2-year old daughter, Olive.

Edwin Molina, Executive Chef