Attendees will have the opportunity to learn as Chef Philippe Haddad of PGH Hospitality Group prepares a four-part menu with wines to enhance the flavors of seasonal and local produce in the Edible Garden Outdoor Kitchen at the Atlanta Botanical Garden.
Chef Philippe Haddad has dedicated his life to creating unforgettable culinary experiences. A native of Bruges, Belgium, he has been enchanted by cuisine since his teenage years. Chef Philippe honed his skills at Hotelschool Ter Duinen, the most renowned hotel institute in Belgium. After completing his training, he broadened his culinary horizons in kitchens across Belgium, France, the United Kingdom, Bermuda, the West Indies, the U.S. Virgin Islands, and the United States, gaining insight into the customs and cultures that surround each country’s culinary traditions. He has worked in prestigious restaurants, hotels, resorts, private clubs, and on private yachts.
Some of his notable accomplishments include:
- Serving as a chef for L’Escoffier in The Beverly Hilton Hotel and The St. James Club in Antigua and Paris.
- Opening Philippe’s Bistro, a Zagat-rated Buckhead hotspot, in 1999.
- Induction into the French Culinary Academy, a worldwide organization based in Paris, France, with a delegation of 120 chefs in the U.S. and Canada.
- Recognition from the James Beard Foundation, an organization devoted to the advancement of food culture in the United States.
- Recipient of a Distinguished Restaurants of North America (DiRoNA) award.
- Consulting Executive Chef and Consultant of Corso Atlanta, a luxury senior community, and Dorian Gray, a new European-inspired restaurant in Buckhead that opened in late 2022.
- In Atlanta, he has served as the Executive Chef at F&B, The Abbey, Nikolai’s Roof, and Cape Dutch, as well as the Chef de Cuisine at the Occidental Grand (now the Four Seasons Hotel).
Chef Philippe Haddad, Executive Chef of PGH Hospitality Group
Despite his achievements, Chef Philippe has made it a point to give back to the communities that have been vital to his success. He has collaborated with organizations such as the Children of Restaurant Employees (CORE), Share Our Strength’s No Kid Hungry, the Make-a-Wish Foundation, and Meals on Wheels. In 2015, he was nominated as a candidate for the Leukemia and Lymphoma Society’s “Man of the Year” campaign in honor of his father. Chef Philippe’s success has been driven by a simple principle: customer satisfaction is what truly counts. With a commitment to excellence and a boundless curiosity for new, exciting ways to prepare and enjoy food, he remains eager to help people discover the true meaning of fine dining.
The chef line-up will be announced online in late March, and open seats will be available for purchase starting on April 1 via the Outdoor Kitchen phone line. Registrations will be processed in the order they are received.
Please note: Circles Members receive early registration access, and these popular dinners often sell out during that period. For dinners that are already sold out by April 1, individuals may join the waitlist via the provided link. To learn more about becoming a Circles Member, interested parties can visit atlantabg.org/join.
Schedule: Select Tuesdays, April – October, 6:30 – 8:30 p.m.
Fee: $135 per dinner; $750 for six dinners
Registration: Call 404-876-5859 ext 2559
Waitlist Link: Join the Waitlist