Chef Robert Butts an Atlanta native started his culinary journey with His family cooking traditions filled with love and togetherness showed him how food can bring joy to many people. He worked on recipes some good and some bad. At nine he made a dish for Thanksgiving that caused the family to doubt his cooking abilities. That still did not stop his passion to pursue a culinary career.
Chef Butts graduated from Johnson C. Smith University with a degree in Mass
Communications, Public and International Relations with a minor in broad casting. He became a rising star at the university which included receiving the first-time title for the university, “Mr. Johnson C. Smith.” His communication skills were put into action at a local news station. Chef Butts’ professional ambitions still dreamed of fulfilling his passion for the culinary craft. He then graduated from the Art Institute of Charlotte with high honors. The hunger to broaden his
knowledge, shifted his studies abroad. moving and living in the South of France
where he picked up a job at Hotel La Source. He also spent time in Italy and Holland. At this time Chef Butts learned the simplistic and beauty of how food should be experienced. One of his mentors Chef Morgan took him out to the garden every morning to challenge him with bringing the garden to the table. Chef Butts became a household name in a small French town.
Since returning to his home in Atlanta, Chef Butts has had the opportunity to share his culinary
talents with many top named and respected Chefs and restaurants. He has grown from a prep cook to an Executive Chef. Winning many awards including two-time winner of Taste of Atlanta, Heritage fire Atlanta Champion ,winner of Southwest Brunch Fest, best dish twice Culinary Fight Club Champion, King of the Kitchen Winner of Atlanta, one of the Top 10 Up and coming chefs from Nola Farm to table, Atlanta Brunch Fest winner, Fish House Live Winner, James Beard Burger Battle Champion. Articles that named Chef Butts a Rising star of Georgia by Restaurant Informer. Additional articles from James Beard, Food and Wine, Eater Magazine, Eater Atlanta, Bon App, and Dlish British Magazine. Featured in AJC Multiple times, Southern Living Magazine and Sheen Magazine.
Chef Butts inspires a new wave of southern food with his peers. So much more in the works for this man and he lives by what he always quotes ,“Don’t tell me the sky is the limit when there are foot prints on the moon” Can’t wait to see what he does next.