Kevin Gillespie Biography

Chef Kevin Gillespies true passion lies in serving his customers quality food every day. This enthusiasm means incorporating the use of fresh organic and sustainable ingredients in all of his dishes. His goals as executive chef of Woodfire Grill are to increase the usage of local products make seasonal dishes more exciting and create a youthful atmosphere at the restaurant.
One of his books Fire in My Belly includes more than 120 recipes that celebrate quality ingredients and mirror the kitchen at Woodfire Grill but were developed specifically for home cooks. The book provides a glimpse into the formative years of a rising culinary star while showing readers what to do with great seasonal ingredients through one-of-a-kind chapters like Foods You Thought You Hated and When I Want to Eat Healthy. Publishers Weekly calls it an impressive cookbook debut...with commentary that is just off-color and honest enough to be quite funny.
An Atlanta native Gillespie began his culinary education at the Art Institute of Atlanta where he was able to apply several scholarships he had previously earned from cooking competitions and other academic success. During school Gillespie was determined to gain the experience he needed to become a successful chef. While carrying a full course load at the Art Institute he worked part time at various restaurants perfecting his craft. After graduating with honors Gillespie went on to hold different positions at several well-known Atlanta restaurants including chef de partie at Atlanta Grill at The Ritz-Carlton sous chef at TWO Urban Licks and chef de cuisine at Woodfire Grill. He enjoyed his time at each of these places but found a true connection at Woodfire where he originally stayed for two years. In August of 2006 Gillespie headed to the West Coast where he went to work as executive sous chef at Fife Restaurant in Portland Oregon.

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