Chef Stephen Herman & Matt Swickerath

Q & A with CHEF STEPHEN & MATT
Why is sourcing local and or organic produce important to you & your restaurant?
STEPHEN: I think that sourcing locally creates a connection from the farmer to the restaurant to our guests that we serve. Also, these farmers work very hard to give us beautiful product that we use to create and showcase
MATT: well for several reasons. To me its just a more natural and honest way of cooking with several benifits. honestly, it makes my job easier because the food tastes better. Locally procuced food is heathier, supports our local ecconomy and the people that care about what they do as much as we care about what we’re doing in our restaurants. it is why we cook

If you were a farmer what would you raise or grow?
STEPHEN: pigs
MATT: the first thing that comes to mind is livestock. but actually anything really. i just like puttin my hands in the dirt

What one seasoning can you not live without [other than salt]?
STEPHEN: fresh herbs
MATT:  good olive oil and fresh thyme

How do you describe your style of cooking?
STEPHEN: comfort food with southern influence
MATT: tasty hopefully

What celebrity or historical figure would you most want to serve a meal to?
STEPHEN: I got to serve Gene Wilder and  Kenny Rodgers. That was cool. I would love to feed my football team. Tennessee Volunteers
MATT: Hunter S Thompson

What would you eat and drink at your last supper?
STEPHEN: A great farm meal with big salads, roasted lamb, my moms baked ziti, and delicious cheeses and bread. Rose, a cold Budweiser and a shot of makers
MATT: just take me to masa with a bottle of absinthe

Where would be your ideal location for your last supper, what music & and who would join you ?
STEPHEN:  a farm in france with my family and friends and some guy playing an acoustical guita
MATT: family and friends of course. as for music, idunno how ’bout Bob, Willie, some Tom Waits and early Stones

Chef Stephen Herman
Like many successful chefs, Chef Stephen Herman developed his first culinary interest in his mother’s kitchen. Her skills and ability in baking inspired Herman to pursue his desire to learn more about the culinary field. A native of Knoxville, TN, Herman ventured to Johnson and Wales University where he graduated magna cum laude with a degree in culinary arts. While at Johnson and Wales, Herman worked with renowned Chef Bob Waggoner at the prestigious Charleston Grill. Waggoner was impressed with the passion and skill of Herman and invited his mentee to cook in some of France’s finest restaurants, bestowing on the young chef an exceptional experience and great respect for the refined history of French food. After returning to the States and finishing school, Herman traveled to Atlanta to explore the blooming culinary scene. Chef Joël Antunes recognized Herman’s skill and put him to work at JOËL, one of Atlanta’s finest French restaurants. Herman’s tenure at JOËL refined his focus on classic and modern French cooking. Chef Herman came to HAVEN at its inception and is now executive chef. At HAVEN, Herman combines seasonal meats and produce with traditional southern ingredients to create a fresh, sophisticated version of comfort food. Herman prefers sourcing ingredients from farmers and markets as way of guaranteeing guests the freshest produce. Due to his respect for changes in seasonal harvests, Herman changes the menu five times yearly.

Chef Matt Swickerath
A Florida native, Chef Matt Swickerath has crafted exquisite culinary creations for Atlanta’s top restaurants for more than 10 years. After graduating from the University of Florida with a degree in English, Swickerath realized his passion for cooking and began
working at a Disney Resort in Buena Vista, Fla. Hooked on the culinary industry, Swickerath relocated to  Atlanta where he received recognition for his modern dishes and non-traditional ingredients. Before accepting the executive chef position at Valenza in 2007, Swickerath had already enjoyed a successful career in the restaurant industry, working at acclaimed restaurants such as The Abbey, Canoe and The Ritz-Carlton. Since Valenza’s inception, Chef Swickerath has impressed diners with detail-driven dishes using only the freshest of ingredients. He even makes his own ricotta cheese. When possible, Swickerath uses locally-grown and organic produce, providing tastier meals that help sustain the Atlanta community.