Chris Hathcock

A Georgia native, Chris Hathcock has an intimate understanding and knowledge of the great state’s diverse culinary landscape. Having discovered his love of cooking and culinary arts at a young age, Hathcock got his start in local Savannah kitchens as a teenager, washing dishes and helping with prep for a neighbor’s catering company.

Hathcock attended Gainesville State College where he earned his Associates in General Studies and later received his Bachelor of Science in Forestry and Natural Resources at the University of Georgia. While living in Athens, GA during college, Hathcock worked as a sous chef at East West Bistro and a line cook at The National, where he firmly found his calling to pursue a career as a chef. He went on to work at Atlanta’s famed Empire State South, working alongside Chef Hugh Acheson and Ryan Smith, who later became his mentor. He also held tenures at Two Boroughs Larder (Charleston, SC), Gan Shan Station (Asheville, NC) and Staplehouse (Atlanta, GA) before joining the Neighborhood Dining Group family as the opening Executive Sous Chef at Husk Greenville.

Returning to his Savannah roots, Hathcock joined the Husk Savannah team as Executive Chef in 2018. He was recognized among the esteemed list of 2016 Forbes 30 under 30 recipients, as well as being named a semifinalist for 2014 and 2015 Eater Young Gun.