Landon ThompsonAtlanta, GA
A Georgia native, Landon Thompson brings distinguished Southern roots along with an esteemed culinary résumé. Since frying crab cakes at four years old and watching “Great Chefs of the World” on the Discovery Channel as a child, Thompson has chased after his dream and taken the restaurant industry by storm.
In 2005, Thompson relocated to Atlanta and attended the Art Institute, while working his way through the ranks at local restaurants such as ONE., Element & Dish. Next, he joined the opening team of Holeman & Finch as kitchen manager. This experience allowed him to establish his own personal food style and philosophy and opened his eyes to the world of local, sustainable dining and whole animal cookery. Equipped with confidence and inspiration from these experiences, Thompson took on the role of Chef de Cuisine at The Iberian Pig in 2011. He spent his time here surrounded by a passionate and talented brigade, elevating simple and rustic Spanish dishes to new heights.
In 2014, Thompson took on a new challenge with the creation of Cooks & Soldiers, designing the menu and assisting in concept development. Shortly after the restaurant opened, Thompson was recognized as a 2015 James Beard semi-finalist in the “Rising Star Chef” category, and Cooks & Soldiers was named “Restaurant of the Year” by Eater.
Thompson currently lives with his wife, Windsor, and their two mixed breed pit bulls, “The Dude” and Lucy while working on the details of his next big adventure… stay tuned!
Accolades and Publications
- James Beard Foundation – Rising Star Chef Semi-finalist (2015)
- Eater.com – Restaurant of the Year (Cooks & Soldiers, 2015)