Stephen Austin
as taped at Hedgerose Heights Inn
Atlanta, Georgia
Stephen Austin celebrated his love of food in every dish he prepared for the Hedgerose Heights Inn. Atlantans adored the romance of Austin’s beautiful food with its deep roots in some of France’s most glorious restaurants.
Indeed, Austin’s biography reads like a “Who’s Who” of the world of great restaurants. He trained under Michelin three-star chef Joel Robuchon at Jamin and Guy Savoy at his namesake restaurant. He studied and worked in the renowned kitchens of Gilles Epie at Miraville, Jacque Martines at Tour D’Argent, and George Blanc at La Mere Blanc. In New York, Austin was educated by David Burke at the River Cafe and with the preeminent chef Gilbert Le Coze at the four-star Le Bernadin. In 1994 Austin moved to Atlanta as opening executive chef at Brasserie Le Coze.
Rewards and enthusiastic patrons followed him to Hedgerose Heights Inn. Atlanta food critic Terrell Vermont named Austin “1994’s Best Chef in Atlanta.” Writing for Conde Naste Traveler, Mimi Sheraton listed Hedgerose Heights as one of “America’s Fifty Best Restaurants.” As happens so often in the restaurant business, the Hedgerose Heights Inn closed, then was bought by the Klaskala group (Cef Gerry Klaskala, another Great Chef); it's name was finally changed to Aria.
Austin’s strength is creating dishes that are visually beautiful as well as exciting to the palate. He specializes in seafood dishes that are flavored with herb-infused oil; and the restaurant has been made famous by some of his signature dishes—created from his favorite game: quail, pheasant, and venison.
