Logan Channell, Executive Chef
Logan Channell’s culinary career is one of variety, passion, and accomplishment. He graduated from Le Cordon Bleu in Decatur, Georgia, in 2008. He did his externship at Reynolds Plantation which was in the top 25 country clubs in the nation at the time and was then hired as Garde Manager/Pastry Chef of their exclusive clubhouse, The Creek Club. He went on to help open The Indigo Hotel in Athens, Georgia and joined Chops-n-Hops in Watkinsville to become their Sous Chef.
His next venture was The Athens Country Club, where he was a Chef de Partie and an active member of the American Culinary Federation. Next, Logan became a Sous Chef for Jonathan’s Landing in Jupiter, Florida. He ran a kitchen for their sister clubhouse his first year and assisted the main clubhouse his second year. During that second year, Logan developed his first recipe book. During his first year, Jonathan’s Landing was awarded Distinguished Gold Club of the World, placing them in the top 10 % of Country Clubs in the World.
His next venture brought him back home to Reynold’s Plantation to be trained to be a Sous Chef for the main clubhouse, The Plantation Grill. He left Reynolds to help make Fairview Market’s first breakfast and lunch menu. Also, he designed their first recipe book.
After Farmview, he became the General Manager of Café 44 at Lake Oconee. Logan has worked the dish pit, and as server, lead server, grill cook, sauté cook, lead line, Garde Manager, Catering Chef, Banquet Chef, Pastry Chef, Head Chef, Kitchen Manager, Sous Chef, and General Manager with a total of 10 years in the kitchen. As he worked each of these positions, he would also work in as many other kitchens as possible in order to learn as much as he could about food and different styles of restaurants.