FEATURED CHEF

Executive Chef Charles d'Ablaing from Webster House

Posted: 4/1/2010

BIO:

A graduate of the accelerated program at the Atlanta School of Culinary Arts, Executive Chef Charles d’Ablaing describes his style of cooking as New American Cuisine. He has held positions as Executive Chef and Executive Sous Chef at renowned Kansas City restaurants, Fedora and Phillips Chop House, as well as The Landings Club located in Savannah, Georgia. In 2009, d’Ablaing was a featured chef at the James Beard House and Webster House is honored to showcase his culinary talents and vision. d’Ablaing considers every detail in creating his inventive flavor combinations and plate presentations. He uses the finest and freshest ingredients to create delicious seasonal menus, always with an eye to incorporating the best ingredients that are available locally.

PHILOSOPHY:

d’Ablaing likes to work with simple ingredients and buys produce and products from about 15 local farmers. He also avoids ‘overdoing’ each dish, such as pairing foie gras torchon with buttermilk-fried goose, and crispy spoon bread. “I like to let beef be beef,” d’Ablaing says. “And I do old South cooking, with French.”

FEATURED CHEF ARCHIVES

Anourom Thomson
from Hereford House (posted 9/1/2010)

Executive Chef Andy Ward
from b:2 a burger boutique (posted 8/1/2010)

Marshall Roth
from Cafe Verona (posted 7/1/2010)

Robert Padilla
from Trezomare (posted 6/1/2010)

Chef Michael Smith
from Extra Virgin (posted 5/1/2010)

Executive Chef Charles d'Ablaing
from Webster House (posted 4/1/2010)

Chef Bob Brassard
from The Broadmoor Bistro (posted 3/1/2010)

Executive Chef John McClure
from Starker's Restaurant (posted 2/1/2010)

John Westerhaus and Chase Wilcox
from WestChase Grille (posted 1/1/2010)

Jennifer Maloney
from Cafe Sebastienne (posted 12/1/2009)

Jim Dennis
from Jardine's (posted 11/1/2009)

Linda Duerr
from Zest (posted 10/1/2009)

Mano Rafael
from Le Fou Frog (posted 9/1/2009)

Don Pepe
from Johnny Cascone's (posted 8/1/2009)

Tomas di Gregorio
from Em Chamas Brazilian Grill (posted 7/1/2009)

Amy Presson
from Marina Grog & Galley (posted 6/1/2009)

English Renshaw
from La Bodega (posted 5/1/2009)

Ryan Kelly
from Garozzo's Ristorante (posted 4/1/2009)

Leon Bahlmann
from Cafe Trio (posted 3/1/2009)

Greg Hunsucker
from V's Italiano Ristorante (posted 2/1/2009)

Patrick Williams
from Pierpont's at Union Station (posted 1/1/2009)

WHAT'S SO GREAT ABOUT INDEPENDENT CHEFS?

Independent restaurants mean fresher ingredients, chef dedicated to using the best ingredients in season, attention to detail, and many other things that you would expect.