Andreas Georgakopoulos Named Chef at Atlanta's Twelve Eighty
Cuisine is yet another art form on display at The Woodruff Arts Center in Atlanta now that Andreas Georgakopoulos was named chef de cuisine of Twelve Eighty. Culture-seekers and foodies alike can experience this exciting lunch and dinner destination in the heart of Atlanta’s premier visual and performing arts center.
Chef Andreas, who spent the past decade as executive chef at Atlanta’s popular Villa Christina restaurant, has already put in countless hours in his kitchen with talented staff members to develop a new menu for Twelve Eighty that features locally sourced, regionally influenced and seasonal cuisine.
“Chef Andreas has a gift for melding flavors to create perfectly balanced dishes,” says John C. Metz, executive chef, CEO and co-founder of Sterling Spoon Culinary Management, which operates Twelve Eighty. “He is the perfect talent to ensure that our vision for the culinary program is being executed at a high level for Twelve Eighty and The Woodruff Arts Center to welcome visitors with artfully crafted dishes that captivate their senses. Atlanta is at the forefront of our nation’s food scene, and Twelve Eighty is part of that culture.”
Delicious new lunch and dinner menu items at Twelve Eighty designed by Chef Andreas and his staff include Spiced Lamb Souvlaki Sliders, Deconstructed Farmer’s Vegetable Farro, Lollipop Smoked Chicken Wings, Six-Hour Rosemary Braised Lamb Shank and Maple Bourbon Salmon.
A native of Greece, Chef Andreas began working in the culinary industry at the age of 18. As the grandson of a cheesemaker, he grew up in a culinary world full of flavors and aromas. His passion for food brought him to the United States to expand his knowledge and cultivate his craft.
After graduating from California School of Culinary Arts in Pasadena, California, Chef Andreas worked as a sous chef at the Ritz Carlton Huntington Hotel, as well as other fine establishments in the Los Angeles area. He then worked for Hilton Hotels for a decade, traveling the country to open fine dining restaurants such as Finn & Porter. For the past 10 years, he has served as executive chef at Villa Christina.