Myles Moody, an Atlanta native, first began his cooking career at Atlanta institutions, Holeman & Finch and Restaurant Eugene, where he developed an understanding of the Southern farm-to-table movement and an appreciation for the deep culinary heritage of the South.

Myles, wanting to broaden his expertise and culinary experiences, moved to New York City and quickly found a home at Chef Dan Barber’s acclaimed restaurant Blue Hill, furthering his beliefs in sustainability and the farm-to-table ethos that Dan Barber champions. Myles, again wanting a new challenge and perspective, joined the team at 3-Michelin starred Eleven Madison Park and was honored to have been part of the team that garnered the restaurant the title of San Pellegrino’s “Best Restaurant in the World” title in 2017. Desiring to be a part of a smaller, more focused team, Myles joined Fredrik Berselius’ team at 2-Michelin starred Aska in Brooklyn where he garnered a passion for preservation and fermentation. Eventually taking the helm as Chef de Cuisine until the pandemic brought, once again, a new direction and new challenges.

Myles returned to his hometown, Atlanta, to open Kinship Butcher & Sundry: a whole animal butchery and grocery store that focuses on the impressive bounty of Georgia and the broader South. Kinship, like many of the restaurants that were the foundation of Myles’ career, is committed to sustainability and sourcing from trusted local farms. Kinship represents the culmination of his culinary experiences, a foundation rooted in a commitment to sustainability and community.