Chef Ford Fry

Q&A with Chef Ford
What one seasoning can you not live without (other than salt)?

I guess you can call lemon zests a “seasoning.” The oils from the
zests of lemons or meyer lemons find their way into so many things of ours.

What celebrity or historical figure would you most want to serve a meal to?
Roger Federer & Rafael Nadal …just tennis guys.

What would you have at your last supper? Tacos from La Superica, Santa Barbara

Where would be your ideal location for your last supper and what music would you listen to?At the top of Aspen Mountain and would be listening to G Love and Special Sauce

Who would you have your last supper with and what would your beverage of choice be?My family and close friends and I would be drinking a good margarita!

Chef William “Ford” Fry realizes there is a tremendous demand in this grab-and-go society for duplicating the home-cooked meal. With the launch of JCT. Kitchen & Bar and Chef Ford Fry’s passion for “Southern Farmstead Cooking,” he deftly authenticated that home-away-from-home ambiance.

Chef Fry’s extensive culinary background also includes stints in executive and sous chef positions at The Ritz Carlton in Aspen, Houston and Naples, as well as Snowmass Lodge in Snowmass, CO and the Ojai Valley Inn and Spa in Ojai, CA. During his tenure as Executive Sous Chef of The Ritz Carlton Aspen, Condé Nast Traveler magazine named the resort as “The Best Resort in the World,” and Gourmet magazine tapped the restaurant, which carried a Five Star-Five Diamond rating, as “The Number One Restaurant in Aspen.” Aspen Magazine also tapped Chef Fry as one of the “Hottest New Upcoming Chefs in America”.  During his time in Aspen, Chef Fry was honored to work with some of the world’s top chefs, including Emeril Lagasse, Dean Fearing, Julia Childs and Jacques Pepin at the acclaimed Aspen Food & Wine Classic.

Within only five months of operating his new restaurant, Chef Fry was named one of Atlanta’s “Hot Chefs” by Atlanta Peach Magazine and within twelve months, JCT. was named “Best for the Westside” in Atlanta Magazine’s Best of Atlanta 2007 issue.  JCT. Kitchen has also been included in national publications such as Bon Appetit, Gourmet, Traditional Home and Elle Décor and has been recognized by John Mariani and The Today Show’s food editor, Phil Lempert.

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