Born in Long Beach, CA and raised in Atlanta, Chad Anderson began cooking at a young age in the kitchen with his mother. She was an avid reader of Food & Wine, Gourmet and Bon Appétit, and during his teen years, Anderson spent time flipping through her magazines. “I would look at all of the wonderful recipes and pictures,” says Anderson. “My mother would take me to the market so I could pick out ingredients and make the most interesting recipes I found.”

At 16-years-old, Anderson worked as a line cook at a local pizzeria making salads, pizzas, calzones and pastas. After graduating high school, Anderson left Atlanta for Athens, GA and managed Sons of Italy, a small Italian restaurant and bar. There, he honed the skills needed for a budding culinary career, immersing himself in scratch-cooking with dough, sauces, methods and recipe development.

Anderson attended Western State College of Colorado in Gunnison, CO and studied Environmental Science. After graduating, he then returned to Atlanta and joined the opening team at Buckhead’s New York Prime steakhouse as a line cook. In 2003, Anderson joined James Beard Award nominee Kevin Rathbun to help open his signature restaurant, Rathbun’s. Under Rathbun’s leadership, Anderson laid the foundation for his future as a chef, and was exposed to a new level of cooking within the restaurant industry. At Rathbun’s, he learned a great deal about local seasonal foods and ingredients, and their importance in developing a successful menu.

Following Rathbun’s, Anderson went to work with several prominent Atlanta chefs and restaurants. As executive chef at Loca Luna, Anderson reinvented the restaurant’s cuisine, melding long-time favorites with innovative seasonal dishes. He played an integral role in putting Loca Luna back on Atlanta’s culinary map.  At Here to Serve Restaurant Group’s Noche, Anderson redeveloped the culinary aspect to the concept, positioning Noche for growth.

He then spent a year in the kitchen at Craft Atlanta, further developing his culinary skills in all areas of the kitchen, working with local food purveyors and farmers, and learning new techniques and ideas.

In 2010, Anderson accepted an executive chef position at Hal’s on Old Ivy, an award-winning Atlanta landmark, and was featured on CBS’s “Atlanta Eats”. From there, Anderson worked in the kitchen for Rocket Farms Restaurants’ The Optimist, named one of Bon Appétit’s “Top 50 New Restaurants” in fall 2013, and King + Duke, named one of “America’s Best Restaurants 2014” by GQ.

In 2014, Anderson headed to Charleston, SC, to serve as executive chef for Rita’s Seaside Grille and help Halls Hospitality Restaurant Group expand their company into a multi-unit restaurant group. Shortly after, Anderson was invited to join The Indigo Road restaurant group to work in the kitchen at The Macintosh. In fall 2014, Anderson will return to Atlanta to open Indigo Road’s Oak Steakhouse in Alpharetta’s new Avalon community. Renowned in Charleston as a classic American Steakhouse, Oak Avalon will feature a wide-range of beef favorites including filet mignon, New York strip, bone-in and boneless rib-eye, as well as local and regionally sourced ingredients from sustainable farmers and fisherman.

When not in the kitchen, Anderson spends time with his five-year-old daughter Ayva, and enjoys any outdoor activities on or near the water, from going to the beach, boating, fly fishing, and cooking out with his family.

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