Interview with Chef Kevin Rathbun – Atlanta, Georgia
I asked Chef Rathbun what he is doing different in Atlanta to remain successful during some major economic challenges over the last few years, since several of the higher end restaurants have not survived. Rathbun attributes his success to several factors. One is certainly his 34 years experience in the restaurant business and longevity at each of the positions he held over his career. Before opening his own restaurant at age 41, Rathbun only had five other jobs.
Secondly, he believes in treating people with respect, giving them great food at a fair price in a comfortable atmosphere. (I could sure sit around Rathbun’s for awhile eating Thai Rare Beef and Red Onion Salad and drinking wine!) He also believes in offering more choices on the menu, from small plates to as he calls them at Rathbun’s, “Second Mortgage Plates”, for those that are really hungry. The larger plates include those Australian Lamb Chops!
Lastly, consistency is very important to this Chef and having several core items that people always come back for. One of these items is his creamed corn. He said that he would have a picket line outside if he took it off the menu. People don’t care if it’s not in season. It is one of those dishes that keeps customers coming back year round!
This truly American Chef also believes in cooking what Americans want, which he says can be achieved by just adding a pinch of sugar to almost anything! Just as classic French cuisine generally adds a bit of an acidic flavor to many dishes (with the addition of mustard or vinegar), Chef Rathbun will use a little bit of sugar to bring out the flavors in certain foods. Now you know the secret ingredient in his dishes. Could I have been the first to get that information?!
Now, I personally did not ask Rathbun about the Iron Chef gig because I would have looked like a real idiot know it would be totally irritating, however, he brought it up. He said that for a long time afterward, every night (at least five times a night!) someone would ask him about his experience on the show. (That would wear you out, huh?) He said the funniest thing that happened was about eighteen months after the show first aired. There was a group of about twenty Russian businessmen at the restaurant and they were sooo excited to meet him. They said he was a legend in Russia. “You beat Bobby Flay!” Rathbun felt like he was on an episode of Candid Camera and was waiting for Peter Funt to come out from hiding!
I was actually hoping to do belly bumps like Samantha Brown did with him (check out the link to the video of her episode above), but I had to settle for this very cool picture.
Thank you so much to Chef Rathbun for taking the time to meet with us. It was truly a pleasure and I look forward to seeing him throw some of his weight (and that sugar) around in the kitchen on September 10th!
Chef Rathbun will be doing a cooking demo at the kick-off party for Food Blog Forum Atlanta at The Viking Store on Friday September 10th, so I hope you will be there to meet him!
Thanks for sharing! I met him once and he was so sweet and talented. Can’t wait for the Food Blog Forum Atlanta!
This is something else to look forward to in Atlanta. I can’t wait until the Food Blog Forum. I’m so excited.
How fun it would be to celebrate Thanksgiving with the Rathbun family — two chefs!
Great interview Bunky! He truly is a “giver” not a “taker”. I am sure he was thrilled with your endorsement.
Great to learn about Chef Rathbun! Thanks for sharing this!
I live in ATL, and have yet to eat at one of his restaurants. Shameful. This was a great article. I know recently he has lost a ton of weight.–some sort of bet he had with another chef. I think) Looks like you can tell by the picture. His Chef whites look huge on him ! 🙂
Another interesting interview! It’s awesome he will be at the Food Blog Forum’s Kick-off Party, and I have no doubt his cooking demo will be worlds above a certain onion cutting demonstration 😉
Beating Bobby Flay…very impressive! I think it is so much fun that you were able to meet with Chef Rathbun. I’m jealous! And I wish I could have a bowl/plate of his creamed corn. I love that dish, and it sounds like his is out of this world!
I agree with Monet, beating Bobby Flay is impressive. This was a great interview and love to hear about successful chefs giving back. Can’t wait to see him and meet you at Food Blog Forum in a week and a half!
Great interview! Since leaving Atlanta, we realize now, just how lucky we were to have such great places to dine, like Rathbuns!
Chef interviews are some of my favorite posts to read on food blogs. I’m impressed that he takes so much time for the food community. Nice work.
what a great guy and chef – easy to see why he is successful… great read Gwen
How exciting! I can’t wait to see him work his magic next week! Thanks for a great interview Gwen!
Hokey smoke, the man is tall and what gorgeous blue eyes! Bravo on the interview!
I had the honor of working with Kevin, when he first came to Atlanta, as part of his opening team at NAVA. He is a very talented chef and a great person. To this day, I often think back to those times there, at NAVA and my times working under Kevin. I am glad he has done well for himself. If anyone ever deserved it, it would be him!
He is larger than life, but once you meet him his humor and talent is just amazing… I’m still taking those pork belly tacos!