Season 3

Ep. 

7

Ford Fry And The Future Of Food

In this episode, Monica and Steve talk with Chef and Restauranteur, Ford Fry, whose many Atlanta restaurants have been favorites of theirs and Serenbe’s for years.

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In this episode, Monica and Steve talk with Chef and Restauranteur, Ford Fry, whose many Atlanta restaurants have been favorites of theirs and Serenbe’s for years. As he continues to open new concepts across the country, they talk with him about his love of creating dining experiences, how he's kept his businesses going during the pandemic, and his vision of the future of food and dining out from his perspective as an eternal Optimist.

Mentioned In The Episode

Attack of the Killer Tomato Festival

Bob Amick

Ford Fry Restaurants - See all of Ford’s concepts.

Georgia Organics

Guntar Seegar

The Hill Saint Louis

New England Culinary Institute - Where Ford Fry studied the culinary arts.

Smith Hanes Designs - Smith Hanes has designed many of Ford’s restaurants in addition to The Optimist, linked here.

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Ford Fry’s culinary inspirations cover many years and much of the country: from eating out with his family as a child in Texas, to studying at the New England Culinary Institute in Vermont, to spending time as a fine dining chef in Florida, Colorado and California—and eventually as a corporate chef in Atlanta.

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