Georgia Grown Dinner: Alan Byers

From the venue:

Interact with 2025 Georgia Grown Chef Alan Byers, The Deer and the Dove and Georgia blueberry and peach growers as you enjoy four tasting courses with wine in the Edible Garden Outdoor Kitchen. 
The Edible Garden Outdoor Kitchen fosters plant-to-plate connections, provides learning opportunities in seasonal eating and sustainable cultivation, and highlights the important relationships between local chefs and growers. In keeping with this, we proudly present the Georgia Grown Dinner Series.
As a unique collaboration with the Georgia Department of Agriculture, each dinner in the series is presented by a Georgia Grown Chef and focuses on one of Georgia’s important crops or agricultural categories. As an added bonus, each dinner features a local farmer who can explain a little more about farming in Georgia and answer your questions. Interact with the chef-grower team as you enjoy four tasting courses with wine in the Edible Garden Outdoor Kitchen.
Schedule: Thursday, June 12, 2025, 6:30 – 8:30 p.m.
Fee: $100 (Member $95)
Instructor: Alan Byers, The Deer and the Dove
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About Chef Alan Byers

While there are plenty of movie star chefs, Alan Byers is one of the few chefs that owes his career to a movie… specifically the Disney movie Ratatouille, which convinced him that he too could be a great chef!  
Byers began his culinary journey by excelling in Culinary Arts at the Gulf Coast Community College. He broadened his skills at Gwinnett Technical College, which he credits with giving him a “solid grasp of the fundamentals.” 
Upon graduation he focused his career in on fine dining, working his way up the kitchen ladder at some of Atlanta’s most-respected restaurants, including Canoe, Aria, and the nationally-acclaimed Gunshow.
Chef Alan joined The Deer and the Dove in 2023, to work with chef/owner and James Beard award winner, Terry Koval. While Byer’s confesses he admired Chef Terry’s background as a skateboarder, it was his dedication to honest, family values and his food philosophy: the Deer and The Dove receives the highest rating of any Atlanta restaurant when it comes to sourcing food from local, family farms.  
In addition, the restaurant’s approach to authentic cooking – featuring a wood burning hearth – was exactly the rustic style of cuisine that Chef Alan knew he could excel with. And excel he did, being named Chef d’ Cuisine of The Deer and The Dove in 2024.    
In his role as Chef d’ Cuisine at The Deer and The Dove,  Alan supports a number of community and charitable organizations, including: The Giving Kitchen, Georgia Organics, Slow Food  Atlanta, Global Growers Wholesome Wave and Les Dames d’ Escoffier.