Enjoy a fun evening dining, sipping, and learning from Chef Angus Daunt of Polaris in the Edible Garden Outdoor Kitchen.
Born and raised in Georgia, Chef Angus Daunt brings his love of local, farm-raised produce to his delicious, southern-influenced dishes in Polaris.
During his first week as Chef de Cuisine, he took the Polaris team on a field trip to Atlanta area purveyors like Rodgers Greens and Roots Farm and cheese maker Decimal Place Farm. “One of the great things about Polaris is you can look out of the panoramic windows and see some of the farms that make the ingredients on your plate, from goat cheese and charcuterie to our Polaris honey,” Chef Angus says.
Polaris chefs raise 1 million honeybees on a rooftop garden guests can see from Polaris. The bees produce some 700 lbs. of honey each year, and is the signature ingredient in Polaris’ dishes and cocktails.
Chef Angus Daunt, Polaris
Chef Angus Daunt comes to Polaris from acclaimed area restaurants Local Three Kitchen & Bar, Muss & Turner’s and Parker’s on Ponce. As a Georgia native, being a part of an Atlanta landmark like Polaris was a natural fit. “My parents used to come here for their anniversary every year. It’s a unique piece of Atlanta history,” Chef Angus says. “Our culinary team is dedicated to creating menus that make Polaris a one of a kind, local experience, and make them come back again and again.”
Out of the kitchen, Chef Angus is an avid traveler, community volunteer, Braves fan and motorcycle rider. He and his wife are proud parents of their son Candler and dogs Snickers, Hazel and Sally.
Schedule: Wednesday, May 17, 6:30 – 8:30 p.m.
Fee: $85 ($80 Members)
Deadline: One week before session
This event is sold out. Please fill out the form below to be added to the waitlist.
Please note: The Garden rolled out a new digital membership system recently, and you will need your new member number when registering. If you haven’t received your new member number or have questions, please find more information on this page prior to registering.