A seasoned foodie and festival expert with experience in marketing, advertising and production for some of the city’s most renowned events (think Music Midtown, the Dogwood Festival, the Atlanta Arts Festival, the Atlanta Opera and the Atlanta Jazz Festival), Dale DeSena wanted to create something Atlanta hadn’t seen – or tasted – before. For 12 years, Dale has been doing just that with Taste of Atlanta.
Like many of the chefs who stumble their way into the business, Terry Koval began his restaurant career at the age of 15, working as a dishwasher at John Paul’s Armadillo Oil Company in Greenville, South Carolina. Rather than head to culinary school after those classically sudsy beginnings, Koval looked west to San Francisco where he had his first introduction to local, seasonal produce and farm to table cuisine.
Koval came back to the South, refreshed and inspired by the culinary prosperity in the west coast. He worked his way up the Georgia culinary food chain to the position of executive sous chef under mentor Chef Gary Mennie at nationally acclaimed Canoe in Vinings. He later joined Concentrics Restaurants as the sous chef of Lobby at TWELVE and became executive chef of Room at TWELVE, which was awarded a three star review from The Atlanta Journal-Constitution under his tenure.
Koval eventually returned to his roots in sustainable cuisine with his expertly crafted, seasonal grass fed burgers at Farm Burger. Named one of the 2012 Atlanta Rising Stars, he helped launch and run the original Decatur location of the growing chain.
He is currently the Head Chef at Wrecking Bar Brewpub and he has continued to grow and learn in the up and coming brew pub.
In the last segment, “Restaurant Reality”, restaurant brokers, Robin and Eric Gagnon will discuss the realities of buying and selling a restaurant. During this segment, the husband and wife team will tackle the tough topic no one wants to talk about. The restaurant brokers will share firsthand accounts of the hundreds of restaurants they have sold and will provide advice to aspiring or established restaurateurs and entrepreneurs. The team, who is unafraid of the f-word, fail and the s-word, sell will give listeners the unbridled truth about the restaurant industry.