Our Chefs

Chef-owner Jason Hill

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Born in Indiana but raised in Georgia, chef-owner Jason Hill began his cooking career at 17 as a cook at Atlanta dining institution Pano's and Paul's. A graduate of Johnson and Wales University in Charleston, Hill has applied his knowledge of the industry with his love for Southern cuisine, which he honed at the elbow of his grandmother. He spent time in the kitchens of Indigo and Harvest before opening Wisteria in 2001 (just two days after 9/11). Word spread quickly of Wisteria's inventive menu, garnering praise from local critics as well as national publications such as Bon Appetit and an "excellent" rating from the Zagat survey, as well as top listings in the AJC and Atlanta magazine. After 12 years, Hill and his family of staff continue to cook contemporary American cuisine with a Southern twist in a warm, welcoming atmosphere. In 2013, Hill opened Folk Art, a casual "meat-and-three" in Inman Park.

Executive Chef Walker Brown

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A Sewanee, Tenn., native, Walker Brown grew up in a family of gardeners and cooks; their harvest was used in his father's small restaurant in his hometown. After moving to Atlanta in 1991, he worked for the Peasant Restaurant Group, then Harvest and Babette's before joining chef-owner Jason Hill at Wisteria for its opening in 2001. His mother's cooking and vegetable gardening are the inspiration for this "self-taught" chef - from childhood, he has been interested in food and cooking. Walker has spent over 20 years honing his skills in the Southern kitchen. Working together at Harvest, Walker and Jason found common ground in their culinary pursuits, and upon Wisteria's opening, Jason invited Walker to be his right hand man. In his free time, Walker enjoys hosting his own dinner parties, the symphony, wine tastings and gardening.

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