DUANE NUTTER
Known for his simple, yet intricate dishes, Chef Duane Nutter delivers chef-driven ‘southernational’ cuisine at One Flew South. Nutter has truly come into his own as one of Atlanta’s most innovative chefs, impressing diners and critics with his signature modern spins on classic dishes for more than 15 years.
Nutter began his culinary career in 1994, studying under well-respected Chef Daryl Evans at the Four Seasons Hotel in Atlanta. Nutter went on to work at the Ritz Carlton in Palm Beach, Fla. before making his next big move in 2004 to Louisville, Kentucky’s Seelbach Hilton’s Oakroom. The Oakroom is one of only 48 AAA Five-Diamond restaurants in the world. Nutter became chef de cuisine and received incredible reviews, especially on his “complex interpretations of seemingly simple dishes.” He continually enjoys surprising guests with new twists on old favorites.
In 2006, Nutter was invited to compete on the Food Network’s Iron Chef America and he cooked at the prestigious James Beard House in New York City the following year. He has been praised in a variety of highly-regarded publications such as Garden & Gun, Men’s Journal, Delta Sky Magazine, Condé Nast Traveler and Details.
In 2008, with a new vision and challenge in mind, Nutter accepted the position as One Flew South’s executive chef and used his imaginative execution to blend southern ingredients with world travel influences into the dishes for the first upscale travel-dining restaurant in the world’s busiest airport. Diners at One Flew South enjoy spirited global fare featuring premium ingredients from regional farmers and purveyors. Additionally, the restaurant serves clever cocktails and an exceptional to-go menu.
As well as his innovative culinary talent, Nutter has a knack for his hobby as a standup comedian. He was a semi-finalist in Comedy Central’s Laugh Riots and was known around Atlanta as the hilarious “Mad Chef.” These days, Nutter will occasionally perform in a comedy club, but spends most of his time mastering his ability in the kitchen.
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.”
ALLEN SUH
Talented and precise, Sushi Chef Allen Suh has been delighting guests of One Flew South with his sushi creations since the restaurant’s inception. The son of Korean parents and a native of Houston, Texas, Suh relocated to Atlanta with his family as a boy and has been here ever since. After attending The Cooking and Hospitality Institute of Chicago, now Le Cordon Bleu, Suh worked in a variety of restaurants in the Atlanta-area, some sushi focused, some not – including Restaurant Eugene and the Brazilian-inspired Belleza. Being trained by such notable chefs as Linton Hopkins and Ricardo Ullio, combined with his past experiences with a variety of cuisines, positioned Suh perfectly at such a worldly-inspired restaurant as One Flew South. In addition to crafting savory and spicy sushi for the guests and regulars at the restaurant, Suh enjoys being able to teach his fellow chefs on the sushi line, just as he was taught by Hopkins, Ullio and Kondo, a Japanese chef who mentored Suh. “I have great mentors,” he says. “And I love getting to teach those that love to learn the art of crafting sushi, and I continue to learn from them in turn. We have a good focus on teamwork at One Flew South. We can’t do this job at all without teamwork, especially at a fast paced airport environment with such precise work.”