Chef Kaighn Raymond of French American Brasserie
Wine & Chef Secrets
Chef Secrets - Fab
Affectionately known as "FAB," the restaurant is just that, thanks to Chef Kaighn Raymond, a highly respected culinary force

Chef Kaighn Raymond has been a highly respected culinary force in Atlanta for many years. Classic training at the Culinary Institute of America and his natural artistic flair, combined with impressive experience in several of Atlanta and New York's finest restaurants, has produced an exceptional talent. Noteworthy, Kaighn's inspiration came from his convivial mother, who adored entertaining via parties with exciting food.

French American Brasserie, known simply as FAB, is the reincarnation of the highly popular Brasserie Le Coze, previously located at Buckheadís Lenox Square. Due to the expansion of Neiman Marcus, the acclaimed restaurant was forced to move to a new locale. Fabrice Vergez, a native of France and the owner/manager of the original Brasserie Le Coze, and Chef Kaighn, who was the Executive Chef there as well, believe moving downtown was absolutely the right decision. Positioned steps away from Centennial Olympic Park, the Georgia Aquarium, and the newly opened World of Coke, FAB lies in the center of the soul of Atlanta.

Perhaps the vision of being in the heart of the downtown energy stems from the original Brasserie being the sister restaurant to New York City's prominent Le Bernadin. While the new FAB was being constructed, Chef Kaighn prepared for the new menu at Le Bernadin with celebrated Chef Eric Ripert. The resulting joie de vivre highlights big bold flavors with simplistic presentations. Classic French cuisine plus American chops at FAB can be enjoyed in the majestic old-world dining room or canopied rooftop, reached by the stately, grand spiral staircase.

Chef Kaighn classifies his style of cooking as "ingredient driven." A few of his favorite selections include Ris de Veau (sweetbread appetizer), Skate Wing, Duck Confit, and Monkfish entrees, as well as the Meyer Lemon Crepe dessert. Thrilled with having three skilled sous chefs, Chef Kaighn is able to indulge in pure cooking for his clienteleówhich he considers the most gratifying part of his job.

Born in New York, Chef Kaighn resides in downtown Atlanta, moments away from FAB. He is engaged and enjoys music, art, and baseball in his leisure time.

A little secret from Chef Kaighn?  "I always use water chestnut flour, rather than traditional flour. It is lighter, maintains more crispness, and is healthier due to being gluten-free. You can find it in Asian markets."


French American Brasserie

30 Ivan Allen Jr. Boulevard

Atlanta, Georgia  30303

404-266-1440

Open Monday-Thursday 11:30 a.m.-10 p.m., Friday-Saturday 11:30 a.m.-11 p.m.