MEET THE CHEF: Jamie Keating of Epic Restaurant in Columbus, Georgia
WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF
PUBLISHED OCTOBER 2022 • 4 min read
5 Reasons to Visit® sat down with Executive Chef Jamie Keating of Epic Restaurant in Columbus, Georgia.
Executive Chef Jamie Keating of Epic Restaurant in Columbus, Georgia
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in New Jersey and Pennsylvania. It's not necessarily where I have traveled as it is the mentors and educators along the way who helped me find out "who I was" through food and conversation. If I had to choose places traveled as inspiring to what I do, I would say France and New York City.
Epic Restaurant in Columbus, Georgia
Tell our readers an interesting fact or two about yourself.
I am a deep thinker. I have a habit of fast-forwarding everything in my life and then deconstructing it, piece by piece. I use the same philosophy with my cooking and the development of recipes and dishes. I like to think out of the box, yet keep the simplicity and elegance of a dish. There is a lot of love when I cook dishes for my family and friends and that philosophy is carried through when I cook for guests and people I have never met. My love for food and people is one in the same. Food truly comforts the soul.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
My favorite all-time food is a dish prepared by my wife, Melissa... her Eggplant Parmagiano! It's true comfort food that is nostalgic to us both. Another favorite food of mine is the leg of lamb. Most people think it is "gamey" meat, but if they source a quality product and do not overcook it, it is sure to be a favorite protein.
Epic Restaurant in Columbus, Georgia
What are three ingredients that you simply couldn’t live without?
Butter, wine and flour. It's my holy trinity for so many dishes.
We love the art behind plating. What do you love about designing the perfect dish?
I believe it's not just about how a plate looks, but also about texture. For example, Caesar Salad: it doesn't have to be chopped; present it with a contemporary fashion—a wedge of romaine centered on the plate, a shaped crouton, a type of peppercorn (use pink instead black for eye appeal), and add an asiago crisp for texture. The beauty is in the ingredients and when positioned on the perfect vessel or plate with complimenting colors, WOW!
Tell us about one of the most creative dishes you’ve created?
This is a hard one! I have several but one of my guests' favorites is my "Gouda & Grapes on Hibiscus Pipette.
Epic Restaurant in Columbus, Georgia
Share your most recent awards and accreditations with us!
Sustaining our restaurant for the past 10 years, earning the coveted “AAA Four-Diamond Award” for the past 7 years, and being named one of the top 40 restaurants in the United States by Gayot in 2016. Earning a spot on Team USA and competing in The Culinary Olympics and winning gold!
What are some of the latest trends you’re seeing in top restaurants across the globe?
Many restaurants are no longer offering bread service complimentary with the meal, it is an extra charge. Also, plant-based meals, and plant-based restaurants: is a concept that seems to be very popular.
Epic Restaurant in Columbus, Georgia
