Landon's family has lived in the realm of food and entertainment for generations, but it has always been a personal thing for him. His father’s side of the family has been in the liquor distributing business forever. His great-grandfather ran the biggest illegal whiskey ring in the South during prohibition, then when Prohibition ended, he got the third available liquor license in the state. Landon was always the kid who cooked. In third grade he'd have friends over, roast a chicken, make soup from scratch and make a salad for everybody. Eventually, between friends, his dad and uncle, he was convinced to follow his passion, drop what he was doing, go to culinary school and open a restaurant. He's never looked back. He's found his calling in this. He wakes up and goes to bed thinking about it. We all enjoy putting on a party, and in this industry, you miss a lot of parties, holidays and family time. But we get to have 300 members of our family over for dinner every night. It’s written in our bones. 

Chef Landon Thompson

owner, operator

Screen Shot 2021-10-17 at 9.55_edited.jpg
Screen Shot 2021-06-06 at 12.16.40

Hudson Terrell was born and raised on Columbus.  Since he was a kid, Hudson has always known he wanted to be a restauranteur. While attending the University of Georgia in Athens, GA, Hudson worked under 2x James Beard Award winner, Hugh Acheson, at Five and Ten Restaurant, working from dishwasher to manager within two years.  After this, Hudson worked as a manager under Chef David Bancroft at Acre restaurant in Auburn. Hudson has a passion for food, wine, cocktails, and coffee, and can't wait to do what he loves in the city he cares about so much. 

Hudson Terrell, General Manager

owner, operator