I started cooking at the age of 15, with a passion for food inspired by my mother, a great cook in her own right. In the early years of my career, I was mentored by Philippe Erramuzpe, a lifelong friend and now godfather to my oldest child. At 20, I headed for an apprenticeship at The Cloister, a world class resort in Sea Island, Georgia.

I then headed for the Culinary Institute of America in Hyde Park, New York, graduating at the top of my class in 1995. Soon after graduation, I began work at Ciboulette in Atlanta, under famed Chefs Jean Banchet and Thomas Coohill. From there I went to work under Yannick Cam at Provence in Washington, D.C.

After Provence, I moved to California to work for Joachim Splichal at his restaurant Pinot Blanc in Napa Valley. Three years later, I returned to Augusta to realize my dream of opening my own restaurant, utilizing all I had learned from my travels to bring something new and exciting back to my hometown.

I have two beautiful children, Isabella and Lila, who continue to be my source of inspiration.

Todd Schafer
Chef/Owner

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