Chef Details - Landon Thompson
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Landon Thompson was born August 17th, 1985 in Macon Georgia and brought up just hours away in Columbus where, surrounded by a large southern family, his food centric roots first began to be established. Years later, almost on a whim, he decided to drop everything in Columbus and chase his true passion by moving to Atlanta to attend culinary school and pursue a job in a professional kitchen. After graduating with honors from the Art Institute of Atlanta in 2007 and working his way through the ranks from dishwasher to line cook at ONE. Midtown Kitchen, he decided it was time to move on and took a Chef de Partie position under locally renowned Chef Richard Blais at Element Restaurant and Lounge. This experience was short lived however and after the restaurants abrupt closing he acquired the position of Sous Chef at Virginia Highlands neighborhood hotspot, Dish. After his tenure there Landon had an opportunity he could not pass up, to help open and manage the kitchen in the new joint venture between mixologist Greg Best and chef Linton Hopkins, Holeman & Finch. Here he began to establish his style of food and shape his professional attitude. Working hand in hand with then Sous Chef Tony Seichrist, Landon dove head first into the world of local farm to table dining and developed a deep passion for animal butchery and the craft of charcuterie. After Holeman & Finch Landon spent the next two years under the tutelage executive chef/owner Shane Touhy, furthering his love for local produce and upscale southern cuisine. After Dogwood’s closing he took a Sous Chef position at Craftbar, located on the first floor of Tom Colicchio’s flagship Craft restaurant here in Atlanta. Here he solidified his seasonal and ingredient driven style of cooking under Colicchio’s mantra of technique and simplicity. Feeling as inspired as ever and fully ready to run his own kitchen, Landon stepped out from under the shadow of Craft’s now food celebrity status and into the bright shining light that is The Iberian Pig. Here, surrounded by a ferociously passionate and talented brigade, he elevates simple and rustic Spanish dishes to new heights utilizing pristine local produce and the highest quality meat & seafood available.