Chris McCord, Chef de Cuisine at Gunshow, Atlanta.When Chris McCord joined the team at Gunshow in 2015, he brought with him a wealth of experience in both the kitchen and the dining room. While his first job in the industry was at an Arby’s, his culinary career kicked off after graduation from the Art Institute of Atlanta (AIA) in 2003 when he worked alongside mentors Joe Schafer and Adam Waller at The Globe on Spring Street.
McCord later worked under executive chef Stephen Sharp at French American Brasserie, where he quickly learned the ins and outs of forward-leaning French cuisine and eventually took over the kitchen. In 2012, McCord transitioned to FAB, the restaurant’s Buckhead location, before heading to the seasonal, modern Southern cuisine restaurant in Emory Village, Ink & Elm.
After Ink & Elm closed in 2015, McCord, 39, reunited with Kevin Gillespie – whom McCord attended AIA with years prior – at Gunshow in Glenwood Park. Here, McCord spends a lot of time tasting and talking about technique, and every couple of weeks he gets to meet with farmers to help plan the menus around what’s in season.
In the face of supply chain and labor issues, McCord is quick to evolve, learn new techniques and find inspiration for wacky new ideas. He encourages everyone to read magazines, and cookbooks and watch TV shows about food and cooking because new ideas and techniques often come from research.
“I think about food every day and night. And I am always tweaking a dish,” McCord says. “There is always room for improvement, and it should be exhausting.”
While McCord enjoys cooking and experimenting, his favorite aspect of working at Gunshow lies in the learning, growing and unique perspective that the open kitchen gives him. With it, he’s able to interact with customers and make sure they enjoy their food and the experience that comes with it.
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