Today we’d like to introduce you to Robert Butts.
Robert, can you briefly walk us through your story – how you started and how you got to where you are today.
My Love for cooking started at a young age watching my family come together and cook. It amazed me how food can be so different and at the same time have a story to it. I learned to cook for my self at the age of 10 making noodles and cream of chicken soup for all my friends in my neighborhood. Quickly this hobby turned to a passion as I wanted to learn more. I soon moved to Charlotte to attended culinary school at the art institute soon finding it not fulfilling. I packed my bags and moved to France to study culinary in the south of France for a year.
This was an amazing experience for the fact I learned about the beauty of food and how every ingredient has its own story. Coming back to Atlanta after my training it made me feel more confident in how I want to do my cuisine. I soon worked under some of Atlanta top chefs and restaurants to perfect my craft more. From 4th and swift to Twisted soul. Working those restaurants and under those amazing chefs have helped mold my way of cooking and thinking in the kitchen. I am now the executive chef at Simons restaurant in midtown Atlanta, and even though we only been open a year, we are making big noise in the city. From winning a taste of Atlanta to being named hottest new restaurant in Atlanta. I have an amazing team and what we have in store people aren’t even ready for.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Like anything you do in life that you are passionate about it hasn’t been easy. From changing my career to become a chef when people doubted me and my love for this. From being a young male in the kitchen commanding people who feel you aren’t worth the time because you don’t have years of experience. To being a young African American male chef in an industry where we are looked upon as not being real chefs. That was the toughest because while training in what people call white kitchen I was just looked at the kitchen nigga who could only fry chicken, See its funny how life works because that was my motivation all what I been through it made me stronger and want to prove how much more I can be a chef and cook with the best of them.
So, as you know, we’re impressed with Chef Robert Butts – tell our readers more, for example, what you’re most proud of and what sets you apart from others.
Well, I’m the executive chef at Simons Atlanta in midtown and we specialize in comfort food with a modern take. What I love about Simons is that we are different from most restaurants. We are in the heart of the city with this beautiful upscale decor but everyone is welcomed almost like cheers. We all know your name. What is so cool about it is so many different people come in here from bulkhead to the swats and its all for one common thing to eat good food. No one has judged its just laid back; it makes it fun.
So, what’s next? Any big plans?
Of course, plans are always in my future. As the chef of simons I want to make sure it is a success but at the same time, I’m still planning for my restaurant. Starting a no one left hungry campaign helping the families who can’t have good food. Teaching about food and cuisine showing how it may just look like cooking but it’s so much more than that.
Contact Info:
- Address: 793 5th & Juniper Atlanta GA
- Phone: 4044779680
- Email: robertleebutts@gmail.com
- Instagram: Chefrobertbutts
- Facebook: Chefrobertbutts
Getting in touch: VoyageATL is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
