Head Chef

Hello, I went to school at The Cooking and Hospitality Institute of Chicago a division of Le Cordon Bleu upon graduating I moved to Atlanta and started cooking at Holiday Inn Select unto the Hilton as a Sous Chef got promoted to the executive chef of that hotel then move to the Westin Perimeter as executive Sous Chef from there it was unto 2 (Holiday Inn Select Hotels) the same hotel where I started as the executive chef I was there for 7 years then moved to 300 Atlanta as a executive chef for five years moving on to open Garvin's Restaurant at the airport then move to a privately owned catering company in doraville as executive chef.

I've resided in Atlanta for 22 years Blu Rose Art Bistro allowed me to develop a voice and platform for my cooking and also allowed me to develop my cooking philosophy. Simplicity allows the ingredients to speak to their full potential we are a Southern Bistro our food is southern with French accents we strive to make an emotional connection with the customer through the food.

© 2017 Blu Rose Art Bistro 

 Open Tuesday - Saturday

from 10 am - 7 pm

Sunday Brunch

11am - 4pm