Local Chefs Share What They Cook at Home

When you go to The Spence, you expect roast bone marrow with Texas toast. When you dine at Watershed on Peachtree, you know gourmet fried chicken is in order. But at home? If you're like most of us, you subsist mainly on boxed mac 'n' cheese, PB&J, and whatever's hiding at the bottom of the freezer. But what about the chefs—do they really make shaved prime rib for their families? Eater decided to find out.

Richard Blais of HD1, Flip and The Spence:
“We make and eat a lot of pasta. Spaghetti and meatballs is a tradition of sorts."

Ford Fry of JCT Kitchen, No. 246, The Optimist and The Oyster Bar at The Optimist:
"For the family, I generally roast/smoke a whole really good quality chicken on the Big Green Egg. It is just so simple and good. I like to serve it on top of heavily EVOO sopped torn rustic bread crusty croutons which lightly absorb the juices! Now for late night ... nachos are the ticket! Just cheese and jalapenos!"

Zeb Stevenson of Livingston and Proof and Provision:
"My family consists only of my wife, Andrea, and myself, and our eating habits are probably not what most people would expect from a chef. Andrea is an ovarian cancer survivor and I am an endurance cyclist, so we take our diet very seriously. Our meals typically consist of natural (grassfed, pastured, local) proteins, healthy fats and organic vegetables cooked very quickly to preserve nutritional value. We steer clear of cereal grains and added sugars, though we always make exceptions for dark chocolate and red wine."

Art Smith of Southern Art and Bourbon Bar:
"I'm proud of my frittatas with farm eggs, vegetables and wild herbs. I've traveled all over the world and my biscuits here are absolute perfection, just local soft flour, butter, yogurt and a really hot oven. One day I added gorgonzola, which was crazy delicious sandwiched with local sausage."