A graduate of the accelerated program at the Atlanta School of Culinary Arts, Executive Chef Charles d’Ablaing describes his style of cooking as New American Cuisine. He has held positions as Executive Chef and Executive Sous Chef at renowned Kansas City restaurants, Fedora and Phillips Chop House, as well as The Landings Club located in Savannah, Georgia. In 2009, d’Ablaing was a featured chef at the James Beard House and Webster House is honored to showcase his culinary talents and vision. d’Ablaing considers every detail in creating his inventive flavor combinations and plate presentations. He uses the finest and freshest ingredients to create delicious seasonal menus, always with an eye to incorporating the best ingredients that are available locally.
d’Ablaing likes to work with simple ingredients and buys produce and products from about 15 local farmers. He also avoids ‘overdoing’ each dish, such as pairing foie gras torchon with buttermilk-fried goose, and crispy spoon bread. “I like to let beef be beef,” d’Ablaing says. “And I do old South cooking, with French.”