Former Columbia Blue Marlin Chef Brian Dukes has been named the Director of Culinary for Fatz Southern Kitchen.
Dukes will be based in the chain’s Taylors headquarters and direct culinary operations in its 45 locations across the Southeast. Dukes, from Knoxville, Tenn., graduated Johnson and Wales University and holds strong family ties to South Carolina. His career has taken him to the San Juan Islands, Virginia, the Pacific Northwest and New York City, where he worked in the kitchen of Alain Ducasse.
Perhaps best known for his work as Concept Chef of Columbia’s Vista Life Restaurant Group’s The Blue Marlin, Willy’s and Foxfire Grill, Dukes is a proponent of fresh, local cuisine imbued with classic Southern flavors.
In 2007, Dukes was invited to prepare a signature Lowcountry meal from the Blue Marlin menu at the prestigious James Beard House in New York City.
“I am thrilled to work with Fatz Southern Kitchen and proud to carry on the restaurant’s tradition of bringing authentic Southern flavors into each of their dishes,” said Dukes.
Jim Mazany, CEO of Fatz, said, “The Fatz team is honored to have a chef of his caliber on board. His work dovetails beautifully with our menu of fresh Southern favorites. We are eager to taste Brian’s take on the cuisine that has our guests leaving the table happier than they arrived.”