Christopher Hathcock

Executive Chef

A Georgia native, born in Atlanta, raised in Savannah and spending time throughout, Christopher Hathcock has an intimate understanding and knowledge of the great state’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 neighbor’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 Atlanta’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.



LUNCH: 11:30am-2pm Mon-Fri
BRUNCH: 10am-2pm Sat and Sun
DINNER: 5:30pm–9pm Mon & Tues;
5:30pm–10pm Wed & Thurs;
5:30pm–11pm Fri & Sat;
5:30pm–9pm Sun


12 W. Oglethorpe Ave.
Savannah, GA 31401
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Effective March 17, 2020: Husk Restaurant is temporarily closed. Nothing is more critical to The Neighborhood Dining Group than the safety and health of our guests, our staff, and the communities in which we serve. Due to the rapidly evolving COVID-19 situation, we feel that it is our civic duty to do all we can to help confine the spread of the virus. We feel it is impossible to operate our businesses knowing our staff and guests are at risk, even with precautionary measures such as limiting guests and tables and extensive sanitation.

We want to do our part to help put this worldwide crisis behind us, so that we may swiftly resume serving you, our valued guests. We are a compassionate and resilient community, and we will get through this life-threatening pandemic by working together.