Renowned chef Kevin Gillespie is making waves once again, not just with his latest restaurant, Nàdair in Atlanta, but also through his upcoming appearance at this year’s Austin Food and Wine Festival. Let’s take a closer look at both of these exciting ventures.
Located in Woodland Hills on the edge of Atlanta’s Zonolite Park, Nàdair marks a deeply personal and transformative chapter in Kevin Gillespie’s career. The restaurant’s name, inspired by the Scottish Gaelic phrase Dòigh Nàdair—meaning “the way of nature”—captures Gillespie’s connection to his Scottish roots and his commitment to sustainable dining.
The space itself is a tribute to Gillespie’s personal history, featuring unique design elements such as a carpet inspired by his great-grandfather and a sign made from his father’s ammunition. These details create a sense of intimacy and connection, both to the chef’s heritage and the natural world surrounding the restaurant.
The menu at Nàdair explores Gillespie’s Scottish ancestry with a Southern twist. Standout dishes include a vegetarian version of haggis wrapped in crisp pastry, served with peated whiskey cream and mushroom velouté, as well as a cornmeal-crusted Scottish cheese and onion pie infused with Southern flavors. The lacquered pork shoulder paired with a collard-green dumpling exemplifies the harmonious blend of the two cuisines.
Beyond its innovative menu, Gillespie is aiming to earn a Michelin Green Star for Nàdair, which recognizes restaurants that lead in sustainability—a goal he passionately discussed in an interview with Garden & Gun. According to The New York Times, Nàdair’s sustainable practices, open-fire cooking, and use of local produce align perfectly with this aspiration. The restaurant has already garnered attention, earning a spot on The New York Times’ “The Restaurant List 2024: Our 50 Favorite Places in America Right Now.”
For Gillespie, Nàdair’s opening is significant for another reason—it marks his return as a full-time chef following his battle with renal cancer and surgery in 2018. Reflecting on this journey, he shared, “I have not been the full-time chef anywhere since the cancer diagnosis.” Now, with Nàdair, every aspect of the restaurant reflects his vision, both as a chef and as a survivor.
In addition to his latest Atlanta venture, Kevin Gillespie is set to showcase his culinary expertise at the Austin Food and Wine Festival. He will take the stage at the demo tent on Sunday, where attendees will get an up-close look at his signature blend of heritage-driven cuisine and modern techniques.
His appearance at the festival promises to be a major draw, giving fans and food lovers alike a chance to experience his passion and creativity firsthand.
With Nàdair making its mark in Atlanta and his involvement in one of the country’s premier food festivals, Kevin Gillespie continues to cement his legacy as one of the most dynamic and innovative chefs in the culinary world today.
