Auburn Angel

Chef Robert Butts is an Atlanta native whose culinary journey began in the kitchen with his family, where he learned early on that food brings people together. Even a failed Thanksgiving dish at age nine couldn’t shake his passion. He earned a degree in Mass Communications and Public & International Relations from Johnson C. Smith University, where he became the university’s first-ever “Mr. Johnson C. Smith.” After working in media, his love for food led him to graduate with honors from the Art Institute of Charlotte. Eager to expand his culinary perspective, Chef Butts trained abroad, living in the South of France, Italy, and Holland. In France, he worked at Hotel La Source and studied under Chef Morgan, who challenged him to bring the garden to the table—an experience that shaped his philosophy on simplicity and flavor. Back in Atlanta, Chef Butts rose from prep cook to Executive Chef, working with some of the city’s top culinary names. He’s won numerous accolades, including two-time Taste of Atlanta winner, Heritage Fire Atlanta Champion, Southwest Brunch Fest winner, Culinary Fight Club Champion (twice), King of the Kitchen, and James Beard Burger Battle Champion. Chef Butts has been featured in Food & Wine, Eater, Bon Appétit, Restaurant Informer, Southern Living, the AJC, and more. Recognized as a rising culinary star in Georgia, he continues to redefine Southern cuisine with creativity and heart. He lives by his personal motto: “Don’t tell me the sky is the limit when there are footprints on the moon.”