Atlanta, Ga (December 11, 2006) – Executive Chef Tom Harvey has been appointed to lead the culinary team behind the lines at one of Atlanta’s most successful restaurants, ONE. midtown kitchen. Harvey will be working with owners Bob Amick and Todd Rushing to tweak the creative American menu, adding his personal touch to entice a new following of devoted diners as well as nurture the enthusiasm of ONE’s loyal patrons.

Harvey’s objective is to play up ONE’s menu, focusing on both the vibe and flavors that have continued to make the one-of-a-kind concept so successful since opening in 2002. Small plates will remain a standout element on the daily-changing menu, and dishes will be highly influenced by fresh seasonal ingredients.  Winter dishes will be characterized by braised meats, hearty warm stews and soups and warm, rich sauces while summer’s menu items will be infused with colorful fruits, grilled vegetables and chilled vinaigrettes. 

“I am extremely lucky to have the opportunity to be surrounded by such talent and to be a part of such a unique concept that Bob and Todd have created,” said Harvey.  “I am thrilled to be able to showcase my passion for cooking as a member of this all-star team.”  Some of Harvey's creations include small plates such as a port-anise poached pear with blue cheese and candied walnuts, tuna tartar with pickled turnips and sesame, and duck breast poached in chard with parsnips, orange, and juniper.  New main dishes include a braised lamb shank with red pepper grits and jalapeno gremolata, swordfish with bacon-cashew risotto and green tomato chutney and spiced cervena venison on golden lentils with roasted garlic, worcestershire, and mustard greens.  These highlights along with many others are the perfect compliment to the already distinct, flavorful taste of ONE. 

Executive Chef Harvey has worked alongside some of the country’s best chefs in settings ranging from ultra-exclusive boutique country inns to high-volume in-town restaurants and classic beach resorts. Most recently, Harvey served as executive chef at Nava in Buckhead.  Making his mark in kitchens across the Southeast, Harvey served as executive sous chef at Blackberry Farm in Walland, Tenn., where he worked closely with executive chef and James Beard Award winner John Fleer.  As sous chef at Chef Allen’s in Miami, Fla., Harvey had the privilege of cooking alongside James Beard Award-winning chef Allen Susser, and during his term, the restaurant was touted by Zagat Guide as Miami’s Best Restaurant.

During Harvey’s apprenticeship at The Cloister in Sea Island, Ga., one of the country’s best-known, Mobile 5-star beach resorts, he was introduced to Chef Ken Vedrinski of the Woodlands Resort & Inn and found a true mentor and culinary icon.  Harvey then served as chef tournant at Vedrinski’s Woodlands Resort & Inn, the only AAA 5-Diamond restaurant in South Carolina and one of only two Relais & Chateaux properties in the state, where he was introduced to ingredient-driven, ultra-fine dining. 

”Chef Tom will be a tremendous asset to ONE.  We are very happy that we had this opportunity to team up with such a great culinary talent,” said Amick.  “We are excited about the direction he is taking the menu and to watch him continue to fuel the contagious energy of ONE.”

ONE. midtown kitchen
It all comes down to ONE. midtown kitchen, an inventive approach to atmosphere, food and wine. The renovated urban warehouse space draws locals and food lovers from all over metro Atlanta to experience the talented culinary team’s seasonal, high-energy American cuisine.  For more information, visit onemidtownkitchen.com.

Concentrics Restaurants
Concentrics Restaurants, founded in 2002 by Bob Amick and Todd Rushing, represents the industry’s most unique and electrifying restaurants. These award-winning Chef driven culinary destinations include ONE.midtown kitchen, TWO urban licks, TROIS, TAP, Murphy’s, Lobby at TWELVE, Room at TWELVE, STATS, LUMA on Park, PARISH Foods & Goods and the restaurants at theWit Hotel which will open in Chicago in May 2009. Each with its own mesmerizing design and unparalleled approach to food, these dining sensations are setting creative trends in both the hospitality and wine industries across the country. Concentrics Restaurants offers a full-service development and management team headed by Bob Amick, Todd Rushing and Mary Reynolds that provides A to Z solutions to any food and beverage operational needs. Due to national hotel, corporate and individual interests Concentrics Restaurants has partnered with Murphy's Restaurant, Sports Radio 790 The Zone, Legacy Property Group, France Developments, The Novare Group and ECD Company to launch and grow nationally successful concepts under the Concentrics umbrella. Concentrics Restaurants have been recognized in nationally-acclaimed publications such as The Wall Street Journal, The New York Times, Bon Appétit, Gourmet, Food & Wine, Food Arts, O, The Oprah Magazine, Delta Sky, GO!, Lucky and InStyle magazine, along with having the first Atlanta chef to appear on the Food Network’s culinary showdown, “Iron Chef America” and a feature on “Rachael Ray’s Tasty Travels.”  For more information on Concentrics Restaurants please visit www.concentricsrestaurants.com.