A Georgia native, Chris Hathcock has an intimate understanding and knowledge of the state’s diverse culinary landscape. His culinary career began at East West Bistro and The National in Athens, GA, where he served as a Sous Chef in college before going on to work alongside Chef Hugh Acheson and Ryan Smith at Atlanta’s famed Empire State South. Expanding his experience in other Southern culinary capitals, Hathcock served stints at Two Boroughs Larder in Charleston, SC as well as Gan Shan Station in Asheville, NC before reuniting with his mentor, Chef Ryan Smith and his team at Staplehouse, where he further developed his own techniques and quest for simplicity & authenticity on a plate. Recognized for his burgeoning talents, Hathcock was recruited to join the opening culinary team at Husk Greenville as Executive Sous Chef before returning to his roots to serve as Executive Chef for Husk Savannah and establish the Husk philosophy in the Lowcountry. With tenures at some of the state’s top dining destinations and beyond, Hathcock views cooking as an opportunity to create and feed, fueled by the notion that food brings people together to form shared experiences. Hathcock was also recognized among the esteemed list of 2016 Forbes 30 under 30 recipients, as well as named a semifinalist for Eater Young Guns in both 2014 and 2015.