Chef de Cuisine Cedric McCroery has been a part of the One Flew South team from the day doors opened in 2008 and he continues to serve an integral role in One Flew South’s 10 Years of Excellence as the first fine dining restaurant in the world’s busiest airport. McCroery was born and raised in Atlanta, Georgia, and was driven to pursue a Culinary Arts degree at Atlanta Technical College from his upbringing with his family’s southern cooking and food jobs he held in high school. After graduation, Cedric joined the Doubletree Hotel culinary team at the Seasons Bar & Grill, followed by the culinary team of Wolfgang Puck Catering & Events at the Georgia Aquarium. In Dec. 2018, he joined the opening team of One Flew South at International Concourse E of Hartsfield-Jackson Atlanta International Airport. It was here that Chef McCroery began his journey under the tutelage of James Beard-nominated chefs Duane Nutter and Todd Richards, who exposed him to a bold and creative outlook on preparation, presentation and innovation, mentality they adopted from their mentor, the legendary Chef Darryl Evans. From 2008 to 2018, McCroery has advanced constantly – from line cook to Lead Sushi Chef, Kitchen Supervisor, Sous Chef, Executive Sous Chef and now Chef de Cuisine, working alongside Culinary Director Chef Todd Richards to continue charting new courses of excellence in airport fine dining. Under Chef McCroery’s leadership, the restaurant has been twice-nominated for James Beard Award; it has been named Bon Appetit's "Favorite Airport Eateries," CNN Travel's “World’s Best Airport Restaurant,” among many other accolades.