Four Seasons Hotel Atlanta Welcomes Chef India Johnson for Limited-Time Collaboration at Bar Margot
Four Seasons Hotel Atlanta has added two new dishes to its menu as part of a special collaboration with Atlantan Chef India Johnson - Chef India’s Honey Hot Lamb Chops and Chef India’s Honey Hot Salmon. However, this joint effort goes beyond just another pop-up; what began as a moment of appreciation for a local, self-taught cook has evolved into an inclusive partnership between the Hotel’s globally trained chefs and an up-and-coming local culinary talent, debuting her first home-cook brand.
Chef India is a self-described “experimentalist” and self-taught cook, who established herself as a private chef for celebrity clients and top-tier corporations. Inspired by her Trinidadian father, who is also a chef, and her mother from the Carolinas, her culinary craft fuses exotic cuisines with the essence of genuine Southern hospitality. Her artistry amplifies the innate flavours of fresh, local ingredients with multicultural nuances – resulting in vibrant dishes that are as colourful as her personality. After 11 years in the kitchen, Johnson's entrepreneurial spirit led her through several endeavours including her latest journey to produce a new line of all-natural, home-cook products under Sauce Queen USA, which she launched in tandem as part of her platform with Bar Margot.
“It’s typical for companies to ask for a one-time pop-up event. I was not anticipating the Hotel Manager to invite me to collaborate with Bar Margot’s lead chefs for a featured menu item spotlighting my sauce for an extended period of time,” reflects Chef India. “I realised this was a strategic business opportunity to share my product in a way that allowed me to shine and expand my personal brand.’”
After sampling a variety of Chef India’s sauces, Executive Chef Edgar Kano and Sous Chef Chad “Sosa” Hester selected her signature “Honey Hot” for its bold flavour combination of wildflower honey and subtle heat from her perfected blend of chipotle, arbol, habanero and pequin chilis. The three chefs met in the Bar Margot kitchen and experimented with a variety of ingredients and cooking techniques, while sharing their diversity of experiences from time spent in kitchens around the world.
On July 9, 2021, Bar Margot debuted Chef India’s Honey Hot Lamb Chops and peach herb salad to its summer dinner menu – making it Chef India’s first menu item at a stand-alone restaurant. Since the launch of the collaboration, Chef India’s Honey Hot Lamb Chops has been one of the most requested dishes and more than 200 bottles of her sauces have been sold. On August 4, the three Chefs shared the latest rendition of this collaboration – Chef India’s Honey Hot Salmon with peach puree.
“People have been purchasing my sauce from my website, while they are sitting inside of Bar Margot enjoying their meal,” Chef India shares with delight. To Chef India, this has been different from typical methods for a start-up culinary brand to connect with guests. The creation of these Bar Margot menu items demonstrates how versatile her sauce can be when used with a variety of home-kitchen ingredients – like lamb chops and salmon - and has broadened her vision for how her company can continue to grow and thrive.
The collaboration between Four Seasons Hotel Atlanta and Chef India will run through the end of August 2021. Guests are invited to sample the richness of her decadent sauces by visiting Bar Margot. Reservations are strongly encouraged and can be arranged by calling +1 404 881 5913 or online. To learn more about Chef India and Sauce Queen USA, click here.