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Chef Kevin Gillespie - Co-Owner/Executive Chef of Woodfire Grill in Atlanta, Georgia
(from http://www.woodfiregrill.com)
 Chef Kevin Gillespie’s 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 and partner of Woodfire Grill are to increase the usage of local products, make seasonal dishes more exciting, and create a youthful atmosphere at the restaurant.
Gillespie, an Atlanta native, 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. After a year and a half there, he missed his family and friends in the South and returned to Atlanta. Gillespie came back to Woodfire Grill to continue to work for his friend and teacher Michael Tuohy.
In the summer of 2008, Nicolas Quiñones and Bernard Moussa of Five Senses Restaurants, LLC purchased Woodfire Grill and made Gillespie the new executive chef. They felt that in order to carry on Woodfire Grill’s reputation and mission, he was the most qualified for the position. In early 2009, Gillespie joined Quiñones and Moussa as a partner in the restaurant. Through his training, skill and passion, Gillespie maintains the values and ideas on which the restaurant is based. In addition to achieving this partnership at the restaurant, Gillespie also earned a spot on Bravo’s Emmy and James Beard Award-winning series “Top Chef” for the show’s sixth season in Las Vegas in 2009. Proving to be a top contender by winning several “Quickfire Challenges” and “Elimination Challenges,” he stood out as one of this season’s final three chef-testants who competed for the “Top Chef” title in Napa Valley. Gillespie was also voted “fan favorite” by the viewers of “Top Chef.”
As a rising young culinary star that brings more than just good food to the table, Gillespie was named one of Mother Nature Network’s top “40 Chefs Under 40” in November 2009 for linking farms to forks and promoting better health for people and the planet.
Chef Kevin Gillespie's recipe was AWESOME! Try something a bit different!
Slow Roasted Pork Belly with Pickled Apples and Peanut Butter
- 1 whole pork belly, skin off
- 5 fuji apples
- 3 cups cider vinegar
- 1 tsp pickling spices
- 1 cup sugar
- 1 cup peanuts, roasted and cooled
- grilled peanut oil
- peanut oil
- salt
- black pepper
- Season pork belly with salt and pepper.
- Wrap in a double layer of foil and cook at 225 degrees Fahrenheit for 2 and a half hours.
- Remove from oven and allow to cool to room temperature without opening package.
- Peel, core and dice apples into a medium dice.
- Combine vinegar, sugar, spices, a pinch of salt and a ½ C of water in a pot.
- Bring to a boil and allow to boil for 5 minutes. Cool until just warm to the touch.
- Add apples and allow to cool, under refrigeration for 6 hours.
- Add peanuts and enough peanut and grilled peanut oil to blender to make a puree.
- Season.
- Slice pork belly into pieces and grill until warm through and caramelized on the outside.
- Place on top of a pool of peanut butter and top with pickled apples.
Recipe Tester Bio coming soon!
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