Acclaimed Chef G. Garvin Joins Hawks and State Farm Arena as Chief Culinary Officer
Celebrated Chef Gerry (G.) Garvin, an Atlanta native, has been tapped to lead the lineup of culinary experiences at the ATL’s State Farm Arena.
The Atlanta Hawks and State Farm Arena recently announced new culinary optiones at the famed sports and entertainment venue designed to elevate the fan experience. Crafted under the leadership of Chef G. Garvin, the organization’s Chief Culinary Officer, in partnership with Levy, the arena’s award-winning hospitality partner, the refreshed menu blends the best of Southern tradition with the vibrant, diverse flavors that define Atlanta’s culinary culture.
Garvin will bring his more than 25 years of experience working with luxury brands throughout the country, curating fine-dining experiences for high-profile celebrities and dignitaries, to one of the NBA’s top-rated dining experiences
“As a kid growing up in Atlanta taking the Marta across the city for school and work, it was a real treat to get to watch the Hawks play on the occasional downtime. Then we’d all go out to play basketball at the neighborhood hoop pretending to be your favorite player. As a kid I wasn’t afraid to dream bigger than what was the norm for us because I believed that if I could dream it, I could achieve it- but I could never have dreamed of something like this- becoming the Chief Culinary Officer with the Hawks and State farm Arena. I feel like the luckiest kid in the world and all because I believed that food was my way to make a difference in my family’s life, and now I get to make a difference in the lives of families all over the country. I love this city and I am humbled and forever grateful for this great opportunity,” Chef G. Garvin said.
Garvin who attended Morris Brandon Elementary, Sutton Middle School, and Northside High School in Atlanta, began his career at the Old Vinings Inn restaurant when he was just 13 years old. He went on to become the youngest line cook in a gourmet dining room at the Ritz Carlton hotel in downtown Atlanta.
Garvin moved to California for a period where he was hired by the Ritz Carlton- Rancho Mirage in Palm Springs. He sunsequently traveled to Europe, where he worked as an apprentice for Chef Jean Pierre Maharebacha in Warsaw, Poland and Hamburg, Germany. When he returned to the United States, Garvin was hired as a sous chef at Veni Vidi Vici in Atlanta.
Garvin then moved back to California and worked as a caterer for the Second Annual Vanity Fair party in 1995. In 1999, Garvin opened his first restaurant, Reign, with former NFL player Keyshawn Johnson, in Beverly Hills, California. He left Reign in 2000 and was hired to cater high profile events, including dinners for former President Bill Clinton and a brunch for former Secretary of State Hillary Clinton.
In 2001, Garvin opened his restaurant, G. Garvin’s, in Los Angeles and in 2004, his hot cooking show Turn Up the Heat with G. Garvin aired for the first of 7 seasons TV One. and in 2006, he published his first cookbook of the same name.
His culinary success, unique style of “keeping it simple with a Southern twist” style led to more media fame, and a series of best-selling cookbooks Turn Up the Heat with G. Garvin, Make it Super Simple with G. Garvin, Dining In and A Message to My Children, which features hundreds of life-changing and insightful quotes to inspire young people.
In 2012, Garvin opened the first Low Country restaurant, and in 2021, he opened Low Country Steak in Atlanta.
Garvin has served as the chief culinary advisor for SodexoMAGIC, a food service program founded by former NBA player Earvin “Magic” Johnson, and he has served as the chief culinary officer for the NBA’s Atlanta Hawks and the State Farm Arena as well as the Humble Baron restaurant in Shelbyville, Tennessee.
The Food Network’s Cooking Channel selected the James Beard nominee to host his own television series “Road Trip with G. Garvin”, where he remains a fixture. He is also the host of “G Garvin Live and Hustle” and “Sizzle and Smoke” on the Aspire network highlighting everyday novice cooks and chefs throughout the city of Atlanta.
“Chef G. Garvin is a true to Atlanta success story. He has such an incredible passion for food, people, and the city of Atlanta having grown up here. He was the ideal person to partner with, and we are excited about what he will offer our fans with his culinary experience, connections within the industry and expertise in hospitality,” Hawks and State Farm Arena Chief Executive Officer Steve Koonin said.
Committed to giving back and creating opportunities, Chef G. Garvin’s One Bite at a Time Foundation changes lives through his G. Garvin Culinary Boot Camp, a seven-day camp that introduces carers in the culinary arts to young adults ages 16-19 from underrepresented communities in Atlanta. A childhood victim of domestic violence, Chef G. also supports Second Harvest, the nation’s largest charitable hunger relief organization, and the Jenesse Center, the oldest domestic violence intervention program in south Los Angeles.
Throughout his career, Garvin received numerous awards and honors, which include an American Literacy Award and a NAACP Image Award nomination. In 2007, he was named Man of the Year by Women Moving Forward in Business. Garvin is also a James Beard Award nominee.
Garvin and his wife, Selam Welde, reside in Atlanta, Georgia. They have two children: Nola Mihaly-Garvin and Maxwell Garvin.