An aspiring executive chef, South City Kitchen Vinings’ talented line cook Chloe Ryle comes to work every day ready to learn. Her passion and drive for the hospitality industry are inspiring, and we’re honored to have her as a part of the Fifth Group family! Learn more about Chloe in our full Q&A below, and check out the @southcitykitchen.atl Instagram account for even more highlights:
Where are you from?
I’m originally from a small town outside of Augusta – Hephzibah, Ga. After graduating from high school, I moved to Kennesaw to attend Kennesaw State University and now live in Midtown!
How long have you been with Fifth Group?
I started at South City Kitchen Vinings in February 2018, so a little over a year.
What is your favorite part about being part of the Fifth Group family?
The company’s determination to teach people and enable employees to grow toward the achievement of their career goals. As someone who wants to have a leadership role eventually, that’s very inspiring and motivating to me. There’s a very supportive, family-like vibe that keeps us all going.
How did your career in hospitality begin?
In 2016, I was looking for a job as a server and my roommate introduced me to an opportunity with a restaurant called Nick’s Barbecue. When I went in for an interview, they had a backline expo position open, and I accepted that opportunity to learn more about the kitchen. I worked there for a little over two years and soaked up those introductory skills, which inspired me to start working toward my Bachelor’s degree in Culinary Sustainability and Hospitality at Kennesaw State University, and I have a target graduation date of December 2020. After that, I moved to Smyrna and found South City Kitchen Vinings, and was inspired by the company’s reputation of promoting growth from within. The rest is history! I’d eventually like to be an executive chef or culinary director like our teammate Chip Ulbrich.
When you’re not working, what do you love to do?
I spend a lot of time with my cat and my boyfriend Johnny. We love to go to the park and take coffee dates. A lot of my time outside of work is put toward studying in pursuit of my degree at KSU.
Where in ATL do you live?
Any favorite spots in your neighborhood?
I love to go to Piedmont Park – it’s in the city so there’s lots to do nearby, but it’s also so green and secluded.
What’s your favorite Fifth Group Restaurants dish?
I think my favorite dish I’ve tried has been the squid ink spaghetti at La Tavola. It was cooked to al dente perfection and the sauce was incredible! It’s a classic for a reason.
For a while it was the Grateful Dead, but I think now it’s the Eagles! My parents played a lot of their music when I was growing up and I love that classic rock style.
What’s your favorite thing about Atlanta?
I love that it’s an even mix of city life and rural experiences. You can drive 30 minutes and get to Kennesaw or Red Top Mountain and pretend like you’re somewhere else for a while. It’s easy to get out of your routine and go do something different.
Favorite celebrity chef?
My chefs will hate me for this, but it’s Gordon Ramsay! I have a reason though – I love watching him on MasterChef Junior, and it’s so funny to see the difference between his personality on Kitchen Nightmares versus when he’s interacting with kids.
What are three adjectives that best describe you?
Determined, faithful and humble – even though that last one sounds a little ironic. I love to learn and always want to be open to criticism and new experiences as I continue forward in my career.
Who inspires you most in your career?
Our executive chef, Jack McGinn. He’ll laugh at this, but he’s been so patient with me since I started working here and has taught me so much. He believes in me and wants me – and the rest of the team! – to learn and grow. He throws that image of the strict, stern, egotistical chef out the window and is always the first to admit his flaws, which is really something I’d like to emulate as a leader.
If you could invite one person, living or dead to dinner at a Fifth Group Restaurant, where would you take them and why?
I’d invite Jerry Garcia, the lead guitarist of the Grateful Dead, to South City Kitchen Vinings. I think he’d have so many interesting stories to tell, and I’d like to hear those stories.