No More “What’s for Dinner?”
Simply put: We want to make your life a little easier.
To provide our clients with wholesome and balanced meals in an effort to assist them in saving time, money and eliminate stress from their daily lives. Simply put, we aim to make our client’s lives a little easier.
To introduce our clients to new ingredients and cuisines, while still providing them with classic favorites.
To maintain a healthy profit and stable growth without sacrificing the integrity of our products and services.
In the Kitchen
Chef Joel Hollum
Joel found his passion for cooking from his Italian Nana. He is trained in classical French and graduated Cum Laude from Le Cordon Bleu. He won the Taste of Asia cooking competition and was afforded the privilege to be the sous chef for a Kaiseki, a traditional multi-course Japanese dinner.
He completed a culinary externship in Italy learning traditional ingredients, dishes, preparations and modern adaptations. He worked at four restaurants along Italy’s Amalfi Coast, including one that was Michelin star rated.
Upon his return, Joel sharpened his skills working in: fine dining restaurants, hotels and private clubs. He has worked for the Atlanta Falcons, Gwinnett Gladiators and cooked for many celebrities and athletes. He has participated in: Taste of Atlanta, Field of Greens, Slow Foods and Georgia Organics, and assisted in winning Best Taste of John’s Creek and an award from Academia Italiana della Cucina. He recently returned to school and graduated with a Bachelor’s of Business Administration.