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Born and raised in Atlanta, Georgia, chef Sidney M. Blackwell I| started his culinary journey during a 3-year vocational program at Booker T. Washington high school in southwest Atlanta.

Quickly excelling before long, his passion and talents took him to Johnson& Wales University in North Miami, Florida. Upon receiving a degree in A.P. Sciences, with a minor in Baking& Pastry Arts. He returned home to work at the Ritz-Carlton Atlanta, where he cooked for Kings and Queen, foreign dignitaries, public figures, professional athletes, and celebrities alike. Sidney has continued to explore Atlanta’s impressive culinary scene with stints at The Oceanaire Seafood Room, Table 1280, Wolfgang Puck Catering, and Seven Lamps cooking alongside his mentor Drew Van Leuvan he’s even made it to the James Beard House in New York City. After which he’s held Chef de Cuisine positions at Grain Cocktail Bar in Midtown and Tavernpointe, you can also may have caught Sidney on Food Networks Cutthroat Kitchen Season 10, and Camp Cutthroat as a returning contestant.

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Los Angeles, CA, USA

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