Chef Shane Touhy

Why is sourcing local and or organic produce important to you & your restaurant? Being a good chef starts with giving people the freshest food possible. The closer it is to home, the less time it takes getting in our doors. That insures a quality, fresh product. Local, usually smaller farmers, take more pride in their work, a personal vested interest, and can achieve some different flavor characteristics in the food.
If you were a farmer what would you raise or grow?Pigs. I love everything about them.
What one seasoning can you not live without? Garlic
What should every kitchen not be without? [ie: type of knife, pan, olive oil, etc] Salt
What chef or person inspired you to enter the culinary world? I don’t think there was a celebrity chef that I followed before going to culinary school. I just knew I liked to eat, and cooking was very enjoyable to me. I learned a lot watching my mother.
What celebrity or historical figure would you most want to serve a meal to? George Will
Where and with whom would be your ideal location for your last supper? What would you eat, drink and listen to ?In the Bahamas with my wife.  I would eat anything with conch in it, especially conch fritters and stew.  Appleton Estate rum and great wine.  Jack Johnson playing in the background.

 Known for his sophisticated and seasonally-driven cuisine, renowned chef and Atlanta native Shane Touhy has built his career on years of experience, hard work and personal flair.  Upon the opening of Dogwood, his new restaurant located in the heart of Atlanta, patrons will have the opportunity to indulge in Touhy’s one-of-a-kind dishes.  As executive chef, Touhy is responsible for menu development, food production and kitchen operations.

Touhy’s passion for food and entertaining came early in life by observing his mother, an ideal Southern hostess, who filled their home with uniquely-styled dishes created with warmth and simplicity.  He then went on to formalize his culinary education at Johnson and Wales in Charleston, South Carolina.  Touhy achieved early success as chef at Primo on Hilton Head Island, becoming partner at the enterprise in his mid-twenties.  Following his time at Primo, he returned to Charleston in order to further sharpen his culinary skills by working with master chef James Burns, who is known for his work at the famous Tavern on the Green in New York.  Touhy was promoted to chef de cuisine at Burns’ restaurant, J. Bistro.

After five years of working with Burns, Touhy decided to try a new market with a different style.  At Mickey and Mooch in suburban Charlotte, North Carolina, he updated the traditional “steak and potatoes” menu by incorporating more seasonal, coastal-style dishes.  This combination proved successful and led to the opening of a second location in downtown Charlotte.  In 2001, Touhy returned to Atlanta to join Blue Ridge Grill as the executive chef where he quickly became known for his unique and stylish cuisine made with the freshest Georgia ingredients.

Now, Touhy is at the helm of his first solo venture, Dogwood, housed in the bottom of the Reynolds condominium building in Midtown.  The menu at Dogwood will include American dishes that incorporate Touhy’s regional influences and the use of local products.  Dogwood is a warm and inviting, city-centered gathering place with an elegant Southern setting.