ATLANTA, GA (July 19, 2010)—Concentrics Restaurants is proud to announce that Joe Schafer will be taking the helm at Inman Park’s Parish as Executive Chef. Schafer, whose culinary experience spans fifteen years in southeastern restaurants, is a natural progression in Parish’s growth. Shafer will undoubtedly meld seamlessly into Parish’s philosophy; Southern influenced regional cuisine in a classic farm to table experience.

Schafer received his culinary education from the Art Institute of Atlanta in 2001, but his passion for cooking was cultivated much earlier. He began working in the kitchen at a local mom-and-pop restaurant in his hometown of Senoia, Ga., as a dishwasher. “That’s when I got into the kitchen,” he says, “and I never really left.” After graduating with honors from the Art Institute, Schafer went on to attain sous chef stints at Rainwater and The Globe, where he helped the restaurant win Atlanta Magazine’s “Restaurant of the Year” award in its first year of operation. Schafer joined Concentrics in 2008, working as sous chef at Murphy’s, the quintessential Virginia Highlands neighborhood establishment, and subsequently at Midtown’s gastropub, TAP.

His cuisine, which he describes as “rustic Southern, lightened and refined with European techniques,” is a perfect match for PARISH’s celebrated regional fare. He further explains that he “will be lightening up the menu while staying rustic and approachable.” Schafer’s menu will continue to highlight Southern simplicity, with an emphasis on classic dishes like meat-and-three suppers alongside locally-sourced produce. Schafer’s homemade bacon, which is cured for ten days and known around town as “Joe’s bacon,” will, of course, make an appearance on the menu.  In the Parish Market, Shafer plans to expand upon this philosophy with seasonal fruits and vegetables available for retail among other exciting plans (he is anxious to include an esoteric pickle and condiment bar!)  The market’s specialty salads, sandwiches, omelets and more will continue to change often with Shafer’s regional stamp. 

Schafer comes by his down home awareness honestly. At home, in East Atlanta, he concentrates on tending his organic garden with compost he has been cultivating for over a year. He boasts cantaloupes, cucumbers, Japanese eggplants, collards, two types of chili peppers, okra, three varieties of tomatoes and various herbs.