Coalition Food And Beverage Names New Chef De Cuisine

From Green Olive Media, LLC.: Roswell’s R.O. Hospitality is proud to announce Ryan Jensen as chef de cuisine at the highly anticipated Coalition Food and Beverage. Previously serving as sous chef at sister restaurants Table & Main and Osteria Mattone, Jensen will bring his culinary experiences and innovative techniques to the concept’s contemporary menu of American wood-fired classics.

Born in Wyoming and raised in Utah, Jensen began his culinary career at the age of 18 as dishwasher at perennial Best of Utah Award-winner, Sugarhouse BBQ. After an 8-year stint, Jensen and his wife, Becky, relocated to Georgia, where Jensen graduated with honors from Le Cordon Bleu College. Shortly after, Jensen began honing his culinary skills as sous chef under chef David Larkworthy of Georgia’s nationally recognized 5 Seasons Brewery. Since, Jensen has served as executive chef at Smyrna’s Atkins Park Tavern, sous chef at Canton’s Sixes Tavern, as well as worked under James Beard Award-winning chef Art Smith of Southern Art at the InterContinental Buckhead Atlanta. In 2015, R.O. Hospitality proudly brought Jensen on-board where he quickly became an integral part of the culinary team.

"Ryan Jensen is absolutely the best person to lead the day-to-day operations of the kitchen at Coalition Food and Beverage,” says Owner & Operator Ryan Pernice, “Over his years with us, he's proven himself to be an effective kitchen manager and, more importantly, a hugely skilled cook. His food is delicious, and I can't wait to taste what’s to come after he and Woody fire up our grill!”

Jensen will remain at Table & Main until Coalition’s opening, working closely with executive chef Woolery “Woody” Back to finalize and perfect the new menu. For updates and more information on Coalition Food and Beverage, please visit coalitionalpharetta.com or connect via Facebook, Twitter and Instagram.

Image via Green Olive Media, LLC: Ryan Jensen