One Flew South has named Gary Caldwell Executive Chef of its Hartsfield-Jackson Atlanta International Airport restaurant. Caldwell joins the Concourse E restaurant with more than 20 years of experience across New Orleans, Las Vegas, Atlantic City, Los Angeles and Atlanta, including previous leadership roles with Jackmont Hospitality.

 

Caldwell previously served as Executive Chef at Chicken + Beer at Hartsfield-Jackson, as well as Executive Chef at City Pharmacy in Covington, Georgia, and Marcus Bar & Grille in Atlanta,

Chef Marcus Samuelsson’s Old Fourth Ward restaurant, beginning in 2024. 

 

“Gary understands the standard that One Flew South requires,” says Daniel Halpern of Jackmont Hospitality. “He has worked in busy, high-level kitchens throughout his career and knows the airport environment well. His background in Southern food, his operational experience and his connection to our team make him the right chef for this restaurant.”

 

One Flew South opened in 2009 in Concourse E at Hartsfield-Jackson and has become the airport’s most recognized restaurant. The restaurant was a James Beard Foundation Award semifinalist for Outstanding Service in 2014 and 2015. The restaurant menu combines Southern ingredients withAsian influences, with standout sushi dishes, crafted cocktails and an extensive wine list in a full-service setting behind the airport security checkpoints.

 

Caldwell grew up in Louisiana and began cooking Creole and Cajun dishes in his grandmother’s kitchen.. He started working professionally at age 15 at a New Orleans restaurant, building early experience in high-volume service during the Mardi Gras season. After graduating from the Culinary Institute of New Orleans in 2001, Caldwell worked at Pascal’s Manale before relocating to Las Vegas. He spent 15 years there, including work on the opening team at Wynn Las Vegas. His career later took him to Borgata Hotel Casino & Spa in Atlantic City, followed by kitchen positions at Spartina in West Hollywood and Great Maple in Pasadena. After returning to the South, Caldwell joined Jackmont Hospitality and moved from Sous Chef to Chef de Cuisine and Executive Chef at Ludacris’s Chicken + Beer. He later led the kitchens at City Pharmacy and Marcus Bar & Grille.

 

Known for his “Modern Bayou” style, Caldwell’s cooking is grounded in Louisiana flavors, coastal seafood, seasonal ingredients and classic technique. At One Flew South, he will oversee the culinary team, kitchen operations and menu development.

 

“One Flew South has a real reputation with travelers and people in the restaurant business,” Caldwell said. “The restaurant has a Southern base but has always made room for food influenced by where people are coming from and where they are headed. I am glad to be back with Jackmont and ready to get to work with the team.”

 

Caldwell won Food Network’s Chopped in 2024 and was named a 2026 Georgia Grown Executive Chef. The statewide program connects participating chefs with Georgia farmers and producers.