Today we’d like to introduce you to David Bies.
David, we appreciate you taking the time to share your story with us today. Where does your story begin?
I’m From Barnesville, GA…a small town an hour south. Grew up in Atlanta since driving away from Barnesville…but true to my roots & wouldn’t change a thing. Started in Kitchens as a young teen. Started taking it seriously in my early 20’s. Professional cooking career began in Charleston, SC, then back to Atlanta, Then Asia, Europe, Central America. Then back to ATL to open Ticonderoga Club. This October we celebrate 10 years in business. We’ve been recognized quite a bit over the years, we’re proud of what we do at The Club.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
The struggles are real in everything we do, But if they weren’t what would drive us? There are enough smooth days to make it all worth it. A lot has happened in the last 10 years, in 2015 I married my wife Ginia and Opened Ticonderoga Club. In 2017 we welcomed our son into the world. In 2018 I was diagnosed with a rare blood cancer that completely changed the way I Live. That was a battle fought by many people including family and friends. The outpouring of support from Family, Friends and the hospitality community held my family and I together, we’re forever grateful. In 2020…The Pandemic. We closed Ticonderoga Club for 3 months then did Take Out only for 1 year. In 2022 A Kitchen Flood destroyed the kitchen at Ticonderoga Club. We closed the restaurant for 6 months while rebuilding. The community once again rallied behind The Club, they just wouldn’t let the ship sink! It’s now 2025. I’m alive, I’m grateful and make an honest attempt to cherish every moment.
Can you tell our readers more about what you do and what you think sets you apart from others?
I’m a Chef, Small Business Owner. My restaurant is Ticonderoga Club in ATL, GA. I’ve travelled and Cooked in Asia, Europe & Central America. My business partners and myself come from a Fine Dining background, but lean into a much more relaxed atmosphere at Ticonderoga Club. The principles that shaped our journey through the years in the restaurant industry are still very much part of what we do on a daily basis. The attention to detail, the service we provide guests and the quality of the ingredients we use take priority. My food is influenced by my life experiences, personal & professional, my travels, childhood, etc… I change the menu based on seasonality, but we’re known for quite a few dishes that are mainstays on the menu. I think what sets us apart from others is Service and Value. Our team is well versed in all levels of service, but also just genuinely good people. They’re passionate about what they do at the Club & it’s important to them and Us that you feel welcome and relaxed at Ticonderoga Club. Value…this has been a major focus since the beginning. 10 years ago food was expensive, it’s very expensive now. We’re not the cheapest restaurant in ATL, yet far from the most expensive. But, if we were either of those two…Value would still be the primary focus for us. The feeling of Value, or Getting one’s moneys worth is harder to come by than ever. It’s really important to us that guests leave the Club with a feeling of satisfaction. Not in the basic sense of being full of Good Food & Drink, but the total experience. The Hospitality, Food & Drink, the music, the temperature, the noise level, the smells, the lighting….all of it.
How do you think about happiness?
My Family and Friends, Traveling, Eating, Building, Cooking.
Contact Info:
- Website: Ticonderogaclub.com
