Executive Chef Zac Meloy talks about his Cobb County roots, the inspiration behind his culinary background and the story of how Better Half ATL came to be. When he & his wife became overwhelmed with requests, they decided to venture out on a different route. He tells aspiring chefs "Save Your Money. Don't Go to Culinary School!" A costly lesson he learned. Check out full interview below:
About Better Half ATL: Our restaurant has been a family effort from the very beginning, so it only seemed right that we name it BETTER HALF. As a husband and wife team, it’s easy to see that there’s no way we’d be able to have this restaurant without each other. We know that in one’s weakness the other is strong, hence the name choice. The unexpected realization came in serving Atlanta through our supper club, PushStart Kitchen. We found our direction in connecting with others and creating extended family through food. The people we feed are, in a sense, the half that makes us whole. It didn’t take long to see that YOU, in fact, are our BETTER HALF.