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BeltLine-adjacent Ladybird Grove & Mess Hall has new blood running the kitchen. Cooper Miller, who previously was on the pre-opening Hampton & Hudson team, is in as executive chef. Miller replaces Kyle Schmidt, who had been with Ladybird since it opened in 2014.
Miller will be adding his own influence via new dishes on the menu in the coming months, but the restaurant will continue to serve its "campfire-inspired" cuisine. The chef will put a greater emphasis on seasonal vegetables, and Ladybird's charcuterie will be made on site via the restaurant's new smokehouse.
"We're thrilled to welcome Cooper to head up our team as executive chef," Ladybird owner Michael Lennox said in a prepared statement. "His refreshing vision, cooking style, and skilled background are on target with our mission at Ladybird to offer elevated, yet approachable, campfire-inspired cuisine."
The addition of Miller comes roughly a month after Ladybird debuted The Grove, its outdoor bar space that runs right up against the BeltLine's Eastside Trail. Details on Schmidt's departure from the restaurant were not available.
