Ted Lahey raises the bar on upscale American cuisine by focusing on simple, seasonal and Southern-inspired dishes as executive chef and co-owner of Table & Main | a Southern Tavern. With more than 20 years of experience in the culinary field, Lahey incorporates fresh local ingredients sourced from nearby Georgia farms, artisan bakers, creameries and purveyors into his homey neighborhood restaurant while calling on his travels and experiences for inspiration.
After graduating from Johnson and Wales University’s culinary arts program in 2001, Lahey began his career as a line cook at Fiamma Osteria in New York City, N.Y., where he refined his techniques and palate under acclaimed chef Michael White. His time spent there heavily influenced his view of food, profoundly shaping his approach to cooking and using ingredients. Lahey later worked at nationally recognized chef Hugh Acheson’s Five & Ten in Athens, Ga., and South City Kitchen in Atlanta, Ga. He then was stationed at Relish in Roswell, Ga., as the chef de cuisine, where he was featured on the Food Network’s hit show The Best Thing I Ever Ate for his fried black-eyed peas. Prior to opening Table & Main with partner and owner Ryan Pernice in August 2011, Lahey served as sous chef at Pricci, a celebrated dining destination from Buckhead Life Restaurant Group.
A native of Athens, Ga., Lahey currently lives in Alpharetta with his wife Kellie and daughter Mollie.