912.349.2600 | 12 W. Oglethorpe Ave. | map it
A Georgia native, born in Atlanta, raised in Savannah and spending time throughout, Christopher Hathcock has an intimate understanding and knowledge of the great stateâ€™s diverse culinary landscape. Having discovered his love of cooking and culinary arts at a young age, Hathcock got his start in local Savannah kitchens as a teenager, washing dishes and helping with prep for a neighborâ€™s catering company.
Hathcock attended Gainesville State College where he earned his Associates in General Studies and later received his Bachelor of Science in Forestry and Natural Resources at the University of Georgia. While living in Athens, GA during college, Hathcock worked as a sous chef at East West Bistro and a line cook at The National, where he firmly found his calling to pursue a career as a chef. Viewing cooking as an opportunity to create and feed, fueled by the notion that food brings people together to form shared experiences, Hathcock went on to accept a sous chef position at Atlantaâ€™s famed Empire State South, working alongside Chef Hugh Acheson and Ryan Smith, who later became his mentor. At Empire State South, Hathcock rotated menu leadership with fellow chefs and led the charcuterie program & production of all sausage, pates and salumi, as well as in-house fermentation projects and pasta production. Next, Hathcock joined the Two Boroughs Larder team in Charleston, SC as a sous chef where he continued to focus his expertise in charcuterie, as well as butchery, immersing himself in literature and further developing technique. Having firmly established himself in the kitchen, Hathcock accepted an Executive Chef position at Gan Shan Station in Asheville, and later returned to Atlanta to reunite with his mentor, Chef Ryan Smith and his team at Staplehouse where he further developed his own techniques and quest for simplicity & authenticity on a plate. Recognized for his burgeoning talents, Hathcock was recruited to join the opening culinary team at Husk Greenville as Executive Sous Chef, where he helped to establish the Husk philosophy in the Upstate, working with local purveyors and farmers to forge relationships and represent Appalachian flavors through modern, Southern cuisine.
Returning to his Savannah roots, Hathcock joins the Husk Savannah team as Executive Chef. In this role, Hathcock maintains the philosophy of Husk, celebrating Southern ingredients and exploring the foodways of Coastal Georgia. Hathcock leads the menu creation at Husk Savannah, utilizing only the highest quality, seasonally-driven bounty from local farmers and purveyors to create dishes with a distinct Southern identity. Hathcock is both passionate and expressive, conceptualizing dishes that showcase a depth of flavor and have a story and inspiration behind them. Hathcock values creating an environment of learning, curiosity and exploration, working to cultivate young, ambitious talent and encourages his staff to create memorable experiences and share their inspirations.
When he is not in the Husk kitchen, Hathcock enjoys spending time with family and friends. A traveler at heart, Hathcock loves venturing across the South to eat, experience live music and enjoy nature by hiking and camping. Hathcock was recognized among the esteemed list of 2016 Forbes 30 under 30 recipients, as well as being named a semifinalist for 2014 and 2015 Eater Young Gun.
Husk Savannah is re-opening Wednesday, August 12th. We are so excited to open our doors again to the Savannah community!
Please visit Open Table to book your reservation. Reservations are recommended and preferred; however, we may have limited availability for walk-in diners as well.
The Neighborhood Dining Group and Husk Savannah are committed to the safety of our staff, guests and community. We will provide the highest standard of cleanliness and service. It is imperative that we offer a safe place for you to dine, and our teams to work. OUR TEAM WILL: wear face masks at all times, have their temperature and health checked upon arrival, wash their hands with frequency, disinfect surfaces after every use, and perform a nightly deep cleaning of the restaurant. OUR RESTAURANT WILL: be laid out with social distancing and directional parameters in mind, maintain a 6-foot minimum distance between tables, have a maximum of 8 guests per table, provide sanitizing areas for guest use, and provide single-use menus and products to protect all of us. OUR GUESTS are required to wear masks at this time in all public places throughout the restaurant. Once at your table, actively eating and drinking, your mask may be removed. We appreciate your consideration for others at this time.
Our team looks forward to seeing you soon!
The only thing we wonâ€™t be masking is our HOSPITALITY.