Learn as Chef Hugo Valdez of Kinjo Enterprises prepares a four-part menu with wines to enhance the flavors of seasonal and local produce in the Edible Garden Outdoor Kitchen.
The chef line-up is announced online in late March, and open seats are available to purchase starting on April 1 via the Outdoor Kitchen phone line. Registrations are processed in the order they are received.
Please note: Circles Members receive early registration access, and these popular dinners sometimes sell out during that period. For dinners that are already sold out by April 1, you may join the waitlist via the link below. To learn more about becoming a Circles Member, visit atlantabg.org/join.
Schedule: Select Tuesdays, April – October, 6:30 – 8:30 p.m.
Fee: $135 per dinner; $750 for six dinners
Registration: Call 404-876-5859 ext 2559
Waitlist Link: Join the Waitlist
Born to Mexican immigrants, Chef Hugo Valdez has been serving Atlanta and its surrounding areas for the past 14 years. An alumnus of the Culinary program of Chattahoochee technical college in Marietta, his passion for food has grown throughout the years in various cuisines and techniques from classical French, American, Mexican and Asian cuisines. Ultimately, He fell in love with Japanese food. Adaptability, evolution and respect towards food is something instilled in him throughout his career. These fundamentals aided him in excelling throughout numerous restaurants and hotels such as The Renaissance Waverly Hotel and Convention Center, Craft Izakaya inside the Krog Street Market,MF sushi, New Realm Brewing; later becoming one of the Culinary directors for Kinjo enterprises assisting in opening several of their food stalls inside the now Chattahoochee Food Works amongst other restaurants such as Kinjo room, Kinjo next door and Yakitori Kona . Participating in various events across the city such as Taste of Atlanta, Open Hand Atlanta’s Party in the kitchen and numerous beltline bar crawls bringing home trophies for most unique flavors. When the unforeseen pandemic struck the restaurant industry, Hugo started the curbside pop-up module by the name of Viva La Masa serving traditional and modern Mexican food with techniques learned from prior cuisines, in order to keep Atlanta fed and to help those who were affected with the loss of work or income through donations from all over the country. This landed him interviews with online magazines such as Voyage ATL and podcasts like The 6 foot Cook Radio. Chef, leader, passionate and focused is what his peers will describe him as well as his absolute love for food that can be found in each of his dishes.