  
About Us
Woodfire Grill indulges Atlantans with seasonally influenced, ingredient-focused cuisine. The menu changes daily and features fresh local ingredients. Executive Chef Kevin Gillespie incorporates the seasonal offerings of small local farms and purveyors as well as sustainable beef, lamb, pork, poultry and seafood for simply prepared cuisine. Foods are fire-roasted and grilled with a menu comprised of first, second and main courses in addition to chef's tasting menus. Since opening in 2002, Woodfire Grill has been honored by critics in numerous reviews, by both local and national press. With so many restaurants doing excellent work, the staff at Woodfire Grill is especially proud to have been the focus of such acclaim by such publications as Food and Wine, Gourmet and Wine Spectator. We invite you to come experience the delicious offerings at Woodfire Grill. Since our menu changes daily, our past customers will experience a new collection of seasonal dishes with every visit. The Woodfire Team
Bernard Moussa says his passion for food began at a very young age. He remembers and cherishes the great moments of joy his family shared over their nightly meals. A native of Lebanon, Moussa says that even in the chaos of the civil war when they at times had no power, his family would still sit around the table over candle light and share a family dinner. His passion grew stronger when, at the age of 13, he began to work at his father’s small restaurant in the Lebanese mountains. There, he learned the importance of satisfying guests and providing quality food from his father. His mother taught him how to be a gracious host, treating people with kindness and generosity at all times. Nicolas Quinones - Co-Owner/Operator 
As co-owner and operator of Woodfire Grill, Nicolas Quinones brings with him 19 years of restaurant industry experience. Nicolas began his career at the age of 15 at Nick’s Steakhouse in Melbourne Beach Florida. The restaurant business was a natural fit, and he continued to work in various restaurants around Florida through his high school and college years. After working as a kitchen supervisor with Chili’s and waiter with Chop’s steakhouse, Quinones was hired as a waiter at Soleil Bistro in Buckhead. Within a month he had his own set of keys and was writing the wine list. From that day forward he knew he would own his own restaurant very soon. From Soleil, he advanced his wine knowledge as wine steward and floor manager at Murphy’s restaurant in Virginia Highlands. In 2001 Nicolas was hired as the general manager at Loca Luna, where he stayed for seven busy years at the popular Latin tapas restaurant. Loca Luna won several awards under Quinones’ management including Best Latin Tapas, Best Mojito and Best Patio Dining. At Woodfire Grill, Nicolas directs the "Wine Spectator Award of Excellence" wine program with a list featuring 180 wines from 12 countries. In addition to being the wine director, he shares day to day management duties with Bernard. The two have been managing together since 2004. Kevin Gillespie - Co-Owner/Executive Chef 
Chef Kevin Gillespie’s true passion lies in serving his customers quality food every day. This enthusiasm means incorporating the use of fresh, organic and sustainable ingredients in all of his dishes. His goals as executive chef and partner of Woodfire Grill are to increase the usage of local products, make seasonal dishes more exciting, and create a youthful atmosphere at the restaurant.
Gillespie is also currently working on two cookbooks that he is writing with best-selling cookbook author David Joachim. The first book, called Fire in My Belly, will be released in the fall of 2012, and the second in the fall of 2013. Fire in My Belly will include more than 120 recipes that celebrate quality ingredients and mirror the kitchen at Woodfire Grill but are developed specifically for home cooks. The book provides a glimpse into the formative years of a rising culinary star while showing readers what to do with great seasonal ingredients through one-of-a-kind chapters like “Foods You Thought You Hated” and “When I Want to Eat Healthy.”
An Atlanta native, Gillespie began his culinary education at the Art Institute of Atlanta where he was able to apply several scholarships he had previously earned from cooking competitions and other academic success. During school, Gillespie was determined to gain the experience he needed to become a successful chef. While carrying a full course load at the Art Institute, he worked part time at various restaurants perfecting his craft. After graduating with honors, Gillespie went on to hold different positions at several well-known Atlanta restaurants including chef de partie at Atlanta Grill at The Ritz-Carlton, sous chef at TWO Urban Licks and chef de cuisine at Woodfire Grill. He enjoyed his time at each of these places but found a true connection at Woodfire, where he originally stayed for two years. In August of 2006, Gillespie headed to the West Coast where he went to work as executive sous chef at Fife Restaurant in Portland, Oregon. After a year and a half there, he missed his family and friends in the South and returned to Atlanta. Gillespie came back to Woodfire Grill to continue to work for his friend and teacher Michael Tuohy.
In the summer of 2008, Nicolas Quiñones and Bernard Moussa of Five Senses Restaurants, LLC purchased Woodfire Grill and made Gillespie the new executive chef. They felt that in order to carry on Woodfire Grill’s reputation and mission, he was the most qualified for the position. In early 2009, Gillespie joined Quiñones and Moussa as a partner in the restaurant. Through his training, skill and passion, Gillespie maintains the values and ideas on which the restaurant is based.
In addition to achieving this partnership at the restaurant, Gillespie also earned a spot on Bravo’s Emmy and James Beard Award-winning series “Top Chef” for the show’s sixth season in Las Vegas in 2009. Proving to be a top contender by winning the most “Quickfire Challenges” and “Elimination Challenges” in the history of the show, he stood out as one of this season’s final three chef-testants who competed for the “Top Chef” title in Napa Valley. Gillespie was also voted “fan favorite” by the viewers of “Top Chef.”
As a rising young culinary star that brings more than just good food to the table, Gillespie was named one of Mother Nature Network’s top “40 Chefs Under 40” in November 2009 for linking farms to forks and promoting better health for people and the planet. In February of 2010, he was honored as one of Gayot.com’s “Top Five Rising Chefs” and named as a semi-finalist for the James Beard Foundation’s “Rising Star Chef of the Year” award. A few months later, in June, Gillespie was invited to prepare a meal at the James Beard House in New York City and was also featured on “Cooking with Emeril” on SIRIUS Satellite Radio. In 2010, Gillespie was selected as a Celebrity Chef Ambassador for the Monterey Bay Aquarium’s Seafood Watch program and also received The Art Institute of Atlanta’s Distinguished Alumni Award for his outstanding accomplishments in the restaurant industry. Gillespie accepted this alumni award in December 2010 at the school’s graduation ceremony where he also served as the commencement speaker. In 2011, Gillespie was again named a semi-finalist for the James Beard Foundation’s “Rising Star Chef of the Year” award and nominated for Food & Wine’s “The People’s Best New Chef.” Gillespie has even been honored in cartoon form; in September 2011 he performed the voiceovers for his own character on the season premiere of “Squidbillies” on Cartoon Network’s Adult Swim. In this episode, the main character is dying from asbestos exposure and gets three wishes granted, one of which is to have a meal prepared by Chef Kevin Gillespie. In November 2011, Gillespie served as a keynote speaker for the international conference of Les Dames d’Escoffier, a worldwide philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality.
During Gillespie’s time at Woodfire Grill, the restaurant has been featured on CNN and in Travel + Leisure, Food & Wine and Men’s Health as a dining destination for visitors to Atlanta. When he is not at the restaurant, Gillespie can be found participating in culinary events around the country including the Charleston Food and Wine Festival, Serenbe Southern Chef Series, Charlie Palmer’s Pigs & Pinot, High Museum Wine Auction, Music to Your Mouth Festival and Top Chef: The Tour. Additionally, he has partnered with Morelli’s Ice Cream to open a second location of the shop in Atlanta and creates a selection of seasonal sundaes for the shop.
Gillespie currently resides in the Ormewood Park neighborhood of Atlanta with his wife, Valerie. He is a member of Slow Food Atlanta, Southern Foodways Alliance, Chefs Collaborative, Georgia Organics and the Society for the Preservation of traditional Southern Barbecue. In his spare time he enjoys camping, playing music and barbecuing.
Rick Blumberg - Manager 
With 20 years of experience in restaurant management, Rick Blumberg knows how to oversee just about every type of dining establishment from catering companies to steakhouses to fine dining restaurants. After earning a degree in Restaurant and Institutional Management from Pennsylvania State University, Rick began managing restaurants right out of college. Having gained experience as a student manager at Penn State Catering and as an assistant manager at the University’s Bravo Bistro, he was able to jump right into his first management role at ARK Restaurants in Washington D.C. Here he served as the floor manager for America and Center Café, the fifth highest grossing restaurant in the D.C. metropolitan area, managing a staff of more than 100 employees, a dining area that seats 700 guests and a menu offering 200 items. Additionally, he coordinated catering for large-scale banquets including the 1997 Inaugural Ball. After four years, Rick moved to Atlanta and worked for Bertollini’s before taking an assistant manager position at Morton’s The Steakhouse in Buckhead. The following year he became the general manager at Morton’s, a role that he flourished in for nearly two years and during which he earned the company’s Training Restaurant of the Year Award for 2000. In March of 2003, Rick became the executive catering manager for Eurest Dining Services at the Home Depot Corporate Center, where he was responsible for creating weekly menus and the service of breakfast and lunch as well as high-profile dinners for the Home Depot senior vice presidents. Rick’s next three years were spent at Emeril’s Atlanta where he served as an assistant manager and assistant sommelier before moving on to Atlanta’s Five Forks Restaurant Group in April of 2006. Here he served as the general manager of Restaurant Eugene, Holeman and Finch Public House and H&F Bread Company for nearly three years developing the overall marketing strategy, hiring staff, scheduling, purchasing beverage inventory and selling/executing catering events. Before coming to Woodfire Grill in January 2010, Rick worked at Abattoir as the restaurant’s general manager, where he gained an appreciation for a new approach to whole animal cuisine. Rick also has an extensive knowledge of wine, having completed the first two levels of certification from the Court of Master Sommeliers. At Woodfire Grill, he is responsible for overseeing the front of the house. Rick enjoys the daily interaction with both staff and guests as well as the opportunity to stay close to the farm to table movement and being involved with Georgia Organics. E.J. Hodgkinson - Chef de Cuisine 
E.J. Hodgkinson is a native of Placerville, California, a town northeast of Sacramento. E.J. started cooking in professional kitchens full time while attending high school. At this young age he realized where his true passion was and became determined to pursue a career in the culinary industry. After high school E.J. went to work in Sun Valley, Idaho for the prestigious Sun Valley Resort. In 2003, he moved back to his hometown to eventually take the helm as executive chef of Tomei’s in Placerville at the age of 21. Determined to expand his horizons, E.J. obtained a culinary degree from the Texas Culinary Academy, Le Cordon Bleu, and graduated Summa Cum Laude in 2007. Upon completion at Texas Culinary, he went to work as sous chef for 34th St. Café in Austin, Texas. It was here that E.J. both recognized and implemented the utilization of locally sourced foods. In 2008, just after moving to Atlanta, he joined Woodfire Grill as the sauté chef. Recognizing his talent, Chef/Partner Kevin Gillespie promoted E.J. to sous chef in March of ’09. E.J. works hand in hand with Chef Gillespie in creating the daily menu, and continuing the promotion of locally sourced, ingredient-driven cuisine. As a native Californian, E.J. recognizes the value of organic local foods and the importance of sustainable agriculture. back to top  The newest addition to the team at Woodfire Grill is Pastry Chef Chrysta Poulus. As the restaurant’s new pastry chef, Poulus oversees the breads and the desserts on both the a la carte and chef’s tasting menus.Since her arrival at Woodfire Grill, she has made several changes, including the introduction of whole wheat bread and milk rolls to the menu as well as all new desserts. One of the new desserts Poulus has brought to the restaurant is her signature sticky toffee pudding, which won Adoption Discovery’s “People’s Choice” Award in 2011.
Prior to her arrival at Woodfire Grill, Poulus served as 4th & Swift’s pastry chef for two years. She also worked as the pastry chef for Restaurant Eugene, Holeman & Finch and Holeman & Finch Bread Company.
Poulus is a graduate of the Art Institute of Atlanta. She currently resides in Lawrenceville, Georgia, and enjoys photography and painting in her spare time.
We believe that to prepare great food it is essential that you begin with great ingredients.
Woodfire Grill is proud to support local, sustainable, organic agriculture as well as responsible animal stewardship and sustainable fishing practices. We would like to thank all of the farmers, ranchers, and artisans that make this possible:
Crystal Organics
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