A nationwide search to fill the dual role of executive chef for Southern Proper Hospitality restaurants Gypsy Kitchen and The Southern Gentleman turned up someone who is already familiar with Atlanta -- chef Matthew Ridgway. Having cheffed in New York City, Philadelphia and France, Ridgway is ecstatic to return to Atlanta where he has already unpacked his own simple style, diverse techniques, passion for teamwork and immense desire to create memorable dining experiences for guests. Backstory, Ridgway worked under chef Joel Antunes at JOËL and served as sous chef of Pricci and Veni Vidi Vici before moving to NYC to re-open New York’s Oak Room as chef de cuisine. He later made his own mark on the culinary map, creating his own restaurant The Pass as well as Porcsalt, a charcuterie. Trained at Johnson & Wales in Providence, Rhode Island, Ridgway counts as a mentor chef Jean-Marie Lacroix, whom he worked with at The Fountain Room in Philadelphia’s Four Seasons Hotel and Lacroix at the Rittenhouse in Philadelphia. Ridgway credits Chef Lacroix with sending him to France to hone his skills at George V, a Michelin three-star restaurant in Paris, and Le Relais Sainte Victoire in Aix-en Provence. Long story short, Ridgway is home and he welcomes Atlantans to join him soon at the Buckhead Atlanta restaurants.
