Chef Cody Taylor & Chef Jiyeon Lee
Why is sourcing local and or organic produce important to you & your restaurant? It makes sense….and it helps bring more readily available and variety of produce for all chefs in Atlanta.
If you were a farmer what would you raise or grow? I would raise world class dairy cows and make my own artesenal cheese.
What one seasoning can you not live without? Gochujang…aka Korean Red Pepper Paste…it is a staple in our marinades and sauces and unique to our BBQ restaurant
What should every kitchen not be without? [ie: type of knife, pan, olive oil, etc] A Pitmaker Smoker…it helps bring the correct amount of smoke to your food and is all wood burning…too many people fake smoke or use gas driven contraptions.
What chef, person and or book inspired you to enter the culinary world? For most chefs the answer will be consistently …a family member or Mom being the greatest influence or Chef Thomas Keller in Napa Valley, CA.
What celebrity or historical figure would you most want to serve a meal to? Alvin York….look him up…an American hero, badass, and warned against the dangers of World War
Where and with whom would be your ideal location for your last supper? What would you eat, drink and listen to ?
Family, Friends, Nolan Ryan, Jimi Hendrix, Benjamin Franklin, Alain Ducasse, on the top of Mount Le Cont in the Smokey Mountains…any menu put together by Chef Andres from El Bulli, pairings by the sommelier from Fat Duck in England, and music by Johnny Cash
Heirloom BBQ Passionate chef’s all have one thing in common…a story, past mixed with present, that continues to shape a connection to food throughout their journey into the culinary world. This hillbilly chef, Cody Taylor, found a passion for BBQ. Working in restaurants from the age of 15, Cody realized his journey into food just begun. Now that his focus has been reached, the pursuit of smoked meat perfection has become his hidden treasure. Chef Jiyeon Lee’s path into expressive ideas and artistic flavors began on a stage that many strive to reach. At an early age, Chef Jiyeon was a music sensation in her home country of South Korea, rising to a level of stardom that she never expected. After recording multiple hit albums, JiJi, as called by fellow chefs , decided to pursue a new direction that utilized her creative aspirations and desire to face new challenges. Cooking and learning Western food techniques provided this medium, and she applied this passion into traveling and working for the best restaurants and hotels she could find. A deep connection to new found flavors was formed, but her desire to bring the culture and heritage of Korea’s cuisine to the forefront of the gastronomical world only grew stronger. With this new goal pushing her onward, Chef JiJi has begun to connect the past with her present.
Heirloom Market is the smallest of places with the biggest of hearts. This chef driven restaurant was designed with the idea of paying respect to iconic BBQ food ways with the touch of our personal flavor. Chefs Cody and Jiyeon decided to create Heirloom Market with one basic thought “What can we enjoy doing for the next 10 years”. We decided to cook to our strengths. Simple, Classic, and Fresh are three adjectives that should never be lost when providing such a polarizing cuisine as BBQ. Jiyeon, a South Korean ex-pat, grew up with the flavors of grilled meats, pickled vegetables, and a constant array of side dishes. Her culinary training and travels in the states has led to a deep rooted love for “Seoul” food or classic Southern cuisine. Cody (a Texas born, Tennessee raised, Atlanta trained Chef) has spent countless hours cooking, eating, and appreciating everything BBQ. Together they have created a place that provides the best of “the things we eat on our days off.”