Atlanta chef, restaurateur, speaker and cookbook author Kevin Gillespie welcomes Billy Cole to his Gunshow team. Cole, the first pastry chef for the Glenwood Park restaurant, totes a well-balanced background that includes 12 years of culinary experience in both the pastry and savory sectors. The innovative chef comes to Gunshow from The Luminary, a French brasserie where he served as chef de cuisine for two years. Before The Luminary, Cole was the assistant pastry chef under James Beard Award semi-finalist Aaron Russell at Restaurant Eugene for four years. His foundation-building timeline includes overseeing pastry production for The Chocolate Bar in Decatur and staging at Michelin-starred restaurants In de Wulf in Dranouter, Belgium, and Manresa in Los Gatos, California. The graduate of the Natural Gourmet Institute in New York began his culinary career working for chef Richard Blais in Atlanta as chef de partie at Element Gastro Lounge and Food Lab, then as sous chef at Home Restaurant & Bar and at culinary production company Trail Blais. Calling Gunshow “Atlanta’s best sounding board for culinary creativity,” Cole loves the freedom of “not being restricted to one genre of cuisine...and being surrounded by so many great young chefs in the Gunshow kitchen.” Taste and see what he’s all about --- the restaurant serves dinner Tuesday through Saturday from 6-9 p.m. Reservations are recommended and can be made one month in advance online.