Avize

When Atlanta’s Chefs Hang Out, This Is What Happens

By Daniela Cintron

Published March 11, 2026

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In Atlanta’s restaurant world, chefs compete for reservations and accolades — but behind the scenes, they’re often doing something much simpler: cooking together, sharing ideas and, occasionally, dreaming up dinners just for the fun of it.

That spirit is exactly what’s behind a one-night collaboration dinner on March 12 at Avize, where chefs from three of the city’s MICHELIN-recognized restaurants are stepping into the same kitchen.

A group of six men, five in white chef's coats and one in a black shirt, stand together in a row with confident smiles, arms crossed or hands in pockets, in a stylish indoor setting with potted plants and a dark curtain backdrop in Atlanta, Georgia. — (Left to right) chef Aaron Phillips, Austin Goetzman, chef Karl Gorline, Taurean Philpott, chef Nicolas Grosse and chef Freddy Money.

The lineup brings together chef Karl Gorline of MICHELIN-Recommended Avize, chef Aaron Phillips and chef Austin Goetzman of One-MICHELIN-Star Lazy Betty and chef Freddy Money and chef Nicolas Grosse of One-MICHELIN-Star Atlas for a collaborative dinner that celebrates what happens when creative cooks simply decide to hang out and make something together.

The idea didn’t come from a boardroom or marketing calendar. It started, fittingly, at dinner.

Phillips was dining at Avize when he floated the idea to Gorline: What if they brought a few chef friends together for a night in the kitchen?

Gorline didn’t hesitate.

A life-sized white mountain goat statue stands majestically on a rocky platform in a stylish bar, surrounded by lush greenery and an extensive collection of bottles on the shelves behind it in Atlanta, Georgia. — Avize will host Lazy Betty and Atlas for a fun collaboration dinner. (Photo by Lauren Lynn Media)

Soon, the plan grew into a gathering of three kitchens and several chefs, each bringing his own perspective and personality to the table.

“We are excited to introduce our executive pastry chef, Nicolas, to Atlanta,” said chef Freddy Money of Atlas. “He comes with a wealth of experience, and our relationship dates back to the Alain Ducasse days. We just want to kick it and have fun. I hope our guests can see and taste that in the experience.”

For Phillips, collaboration has always been part of what makes a restaurant community strong.

“I enjoy collaborating with elite talent and respected colleagues because I believe it creates an energized macro environment in our market’s hospitality ecosystem,” he said. “I also believe that my team can learn from our collaborators and vice versa, furthering the strength and knowledge of our individual programs.”

Phillips added that chef Austin Goetzman, who will represent Lazy Betty alongside him, is “a major creative engine” behind the restaurant’s kitchen.

A hand pours a dark sauce over two pieces of pasta garnished with green leaves in a white bowl in Atlanta, Georgia. — Lazy Betty’s Ellijay Farms Mushroom and Chestnut Doppio, Vidalia Onion Vichyssoise, Potlikker. (Photo by Matt Wong of Graftable, courtesy of Lazy Betty)

Together, the chefs will craft a special menu highlighting the collective creativity, flavors and techniques that have helped define Atlanta’s fine dining scene. Wine pairings for the evening will be curated by Avize co-founder and beverage director Taurean Philpott alongside Lazy Betty wine director Gracie Barwick.

While the restaurants each have distinct identities — Avize’s Alpine-inspired cuisine, Lazy Betty’s modern tasting menus with Southern influences and Atlas’ refined American and European approach — the chefs share more than a love of experimentation.

At some point in their careers, all of them have passed through the kitchen at Atlas, one of the city’s most celebrated fine-dining restaurants.

In a way, the dinner feels like a reunion — one that reflects how Atlanta’s restaurant scene continues to evolve through collaboration as much as competition.

For Gorline, that sense of community is the real point of the evening.

“I mean, for me it’s pretty simple — humility,” he said. “Even just being here in the space with an opportunity to have this restaurant and be recognized the way we have is surreal. None of this is guaranteed or given.”

A chef carefully pours a rich, amber-colored sauce over a delicate dish of layered ingredients, garnished with vibrant edible flowers and herbs in Atlanta, Georgia. — Avize (Photo by Lauren Lynn Media)

He added: “Honored to welcome respected colleagues — my friends — and share a closer look at who we all are to our guests while representing community as a step moving forward.”

For diners, the evening offers something rare: a chance to see several of Atlanta’s most talented chefs cooking side by side, not because they have to, but because they want to.

And when chefs get together just to cook, the results tend to be memorable.

The collaboration dinner will take place at Avize on March 12, 2026. Reservations available online.

Explore more of Atlanta’s dining scene.

Daniela Cintrón is an award-winning journalist, editor, and producer passionate about storytelling at the intersection of food, art, and culture. She is the content manager and bilingual editor for Discover Atlanta and contributes to publications like the Los Angeles Times, Atlanta Magazine and Eater.