Whitney Otawka

AGE: 30
PROFESSION: Executive Chef Farm 255 
EDUCATION: BA UC Berkeley/ Culinary Le Cordon Bleu Atlanta

While taking French classes at the University of California-Berkeley, Whitney was hired as one member of a two-person kitchen. The owner filled the menu with his mother’s Brittany-based recipes, and spent evenings introducing Whitney to a world of gastronomy and fine wine. She continued her culinary learning in restaurants in California until she moved to Athens in 2005, where she worked her way up to Sous Chef of 5&10 under Chef Hugh Acheson. During her years at 5&10, she took time out to hold numerous stages in New York's finest restaurants such as Per Se and Le Bernardin, and work with chefs and winemakers across Europe.Read More

AGE: 30
PROFESSION: Executive Chef Farm 255 
EDUCATION: BA UC Berkeley/ Culinary Le Cordon Bleu Atlanta

While taking French classes at the University of California-Berkeley, Whitney was hired as one member of a two-person kitchen. The owner filled the menu with his mother’s Brittany-based recipes, and spent evenings introducing Whitney to a world of gastronomy and fine wine. She continued her culinary learning in restaurants in California until she moved to Athens in 2005, where she worked her way up to Sous Chef of 5&10 under Chef Hugh Acheson. During her years at 5&10, she took time out to hold numerous stages in New York's finest restaurants such as Per Se and Le Bernardin, and work with chefs and winemakers across Europe. In 2010, Whitney became Executive Chef at the prestigious Greyfield Inn of Cumberland Island, until recently leaving to join the kitchen as Executive Chef of Farm 255 in Athens Georgia. She has always been deeply influenced by the old world, traditional country dishes of France, Italy, Spain and the American South. She approaches her menus with the goal of bringing new flavors to rustic cuisine while exhibiting utmost technique and craftsmanship.