Guests are invited to enjoy an engaging evening of dining, sipping, and learning as Olivier Reedholm from Lure prepares a four-part small plate menu. Attendees will learn new recipes and taste freshly prepared courses accompanied by wine.
Schedule: Wednesday, October 9, 6:30 – 8:30 p.m.
Fee: $85 (Members $80)
Deadline: One week before the session
About Chef Olivier Reedholm
With over a decade of hospitality expertise and a passion for wood-fired cooking and sustainability, Olivier Reedholm has taken on the role of Chef De Cuisine at Lure, Fifth Group’s seafood bungalow in the heart of Midtown.
Inspired by watching his mother bake custom cakes from their home kitchen, and with a fondness for local, family-owned restaurants, Reedholm developed a passion for great food at an early age, ultimately aspiring to cook. A native of Texas, his journey began at 15 as a busboy. He studied Culinary Sciences at Johnson & Wales University in Denver and later returned to Texas, specifically Austin, to pursue his culinary career. After two years as sous chef at the beloved breakfast restaurant Cenote, gaining both management and kitchen experience, he secured a place in the prestigious stagiaire program at Norway’s Under in 2019, a One Star MICHELIN seafood restaurant located five meters beneath the sea, known for its commitment to sustainability. Upon his return to Austin, Reedholm shifted focus and joined the team at Hestia, which emphasizes open hearth-inspired cooking and embraces simplistic practices.
He then moved east to The Grey in Savannah, GA, where he began as a sous chef before advancing into an operations role within the restaurant group, further enhancing his management expertise and leadership skills. This path led Reedholm to Fifth Group Restaurants, aligning perfectly with his vision and values, where he now leads at Lure, applying the experience he has gathered from his notable background—a blend of live-fire cooking, fresh seafood, and thoughtful sustainability. Now residing in Buckhead, he characterizes his cooking style as intentional yet playful, focusing on the innovative use of simple ingredients in unconventional ways—an approach he is excited to share at Lure.
