JARED HALL
Raised just outside of Atlanta in East Point, Georgia, Jared Hall did not originally have any interest in the culinary arts. Ultimately, pressure from his parents led him to his guidance counselorís office as he neared the end of his senior year in high school. After much discussion over various occupations, they stumbled across the culinary arts and he promptly enrolled in a basic home economics course. He then attended the culinary program at Atlanta Technical College and went on to the Culinary Institute of America where he earned both an associateís and bachelorís degree. Hall spent the initial years of his career in the restaurants of major hotel chains such as Hilton, Westin and Four Seasons where he furthered his education by way of experience. He eventually made his way over to standalone restaurants and then on to an even more distinctive platform laden with its own unique set of challenges.

2008 saw the opening of One Flew South in Atlantaís Hartsfield-Jackson International Airport where Hall was hired as a line cook. With Chef Duane Nutter as his mentor, he quickly ascended the ranks to lead line cook and then again to become Sous Chef. He spent around four and a half years honing his craft by working on a diverse menu which centered mostly around Southern and International influences, yet was still able to showcase his preferred style of Modern American cuisine. Menu items included freshly made sushi while also featuring dishes such as Chef Hallís own savory creation of pan seared duck breast with a sweet potato puree, roasted root vegetables and a huckleberry jus. Despite the difficulties of getting product through TSA, working with knives that were tethered to the walls and the unpredictability of flight changes and cancellations, he continued to thrive under Chef Nutterís ever-present tutelage. Chef Hall utilized these unexpected circumstances to his advantage, creating exceptional dishes that relied on the details of the individual components while still focusing on the precision of fluid execution.

After taking a hiatus from the hustle and bustle of the busiest airport in the world, Chef Hall has returned to One Flew South, now as the Executive Chef. Although it has been a little over three years since his original departure, he has swiftly picked up where his mentor left off and has begun to introduce his own signature and creativity to expound upon the legacy that Chef Nutter created.

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BRAD REGISTER
Brad Register started working in the restaurant industry while in high school in Panama City, Fla. and was hooked. Enjoying an illustrious career at several establishments throughout the years, he has a variety of experience in the food and beverage industry. Growing up in household with a strong food culture, Register went to school for hospitality administration before deciding to pursue his goal of a culinary degree. He was accepted into the culinary program at the prestigious Johnson & Wales University in Charleston, S.C. and went on to work with the Peasant Restaurants in Atlanta. After successful stints at both Dailey’s Restaurant & Bar and City Grill, Register came to One Flew South in February 2010.

As general manager at the first fine dining restaurant in the world’s busiest airport, Register enjoys the opportunities and challenges at such a unique dining destination. Overseeing the front of house and working with Chef Duane Nutter, he is able to take advantage of the intimate space and direct the restaurant with more focus and have more direct contact with customers than at a larger establishment. “People don’t realize we have regulars,” he observes. “That’s the great part—seeing these business travelers in every week, changing their travel habits or itineraries to be able to visit us. Taking every part of the restaurant into consideration, being able to deliver something of this caliber in the airport really exceeds people’s expectations.”

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