Since opening in 2002, Woodfire Grill has been honored by critics in numerous reviews, by both local and national press. With so many restaurants doing excellent work, the staff at Woodfire Grill is especially proud to have been the focus of such acclaim by such publications as Food and Wine, Gourmet and Wine Spectator. Epicurious ranked it as one of the top 10 farm-to-table restaurants.
Woodfire Grill indulges Atlantans with seasonally influenced, ingredient-focused cuisine. The menu changes daily and features fresh local ingredients. Woodfire Grill is proud to support local, sustainable, organic agriculture as well as responsible animal stewardship and sustainable fishing practices.
Executive Chef Tyler Williams incorporates the seasonal offerings of small local farms and purveyors as well as sustainable beef, lamb, pork, poultry and seafood for thoughtfully prepared, often playful cuisine.
Executive Chef Tyler Williams
As the executive chef at one of Atlanta’s iconic farm-to-table restaurants, it seems fitting that Tyler Williams’ hometown of Okemos, Mich. was originally a farming community. Growing up, Williams was introduced to ethnic foods early on through Arabic and Lebanese friends, which encouraged him to seek out new culinary experiences.
After studying cultural geography at Arizona State University, he decided to enroll in the Western Culinary Institute. Once Williams completed his degree, he headed to Portland, Ore. where he rotated menu leadership at Genoa with two other chefs. In 2005, Williams moved to Chicago. While there, he gained front of the house experience at Chicago Rising Star Chef Homaro Cantu’s Moto restaurant, worked with Graham Elliot at his eponymous Michelin star restaurant and developed his own playful, global technique as chef de cuisine at Gemini Bistro.
In the summer of 2010, Williams ventured to Atlanta to become sous chef at Anne Quatrano’s Bacchanalia. Recognizing his talent, Quatrano soon promoted him to executive chef at Abattoir. During his time at Abattoir, he was named “Chef of the Year” by Eater Atlanta and was recognized as a 2012 Atlanta Rising Star Chef.
At Woodfire Grill, Williams is responsible for creating the daily menu and is dedicated to executing the finest locally sourced, ingredient-driven cuisine. As a member of Slow Food USA and Georgia Organics, he understands the importance and benefits of working with sustainable crops and organic foods.
If approaching from the North on I-85:
Take the Cheshire Bridge Road/Lenox Road exit, and at the bottom of the exit take a left. This becomes Cheshire Bridge road, and you need to follow Cheshire Bridge for approximately 1.5 miles. Woodfire Grill is located on the right, and we offer complimentary valet parking.
If approaching from the South on I-85:
Take Exit 86. Then take the Piedmont Road South exit. When you reach the end of the exit, take a left and follow this road up to and across Piedmont Road, we are approximately 1/8 of a mile on the left after crossing Piedmont Road.
From Hartsfield Airport:
Take I-75/85 North through downtown, stay on I-85 when the highway splits, and take the Piedmont Road South exit. When you reach the end of the exit, take a left and follow this road up to and across Piedmont Road, we are approximately 1/8 of a mile on the left after crossing Piedmont Road.