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Owner and Executive Chef of Atlas, Elliot first started cooking at age fifteen in Northwest Arkansas. He went on to study in France, where he worked under a Michelin-starred chef in Paris, then honed his skills in kitchens in Australia, India, Colorado, and Chicago. Throughout his travels, one dream has persisted--to share his art with his hometown community, from the finer points of service and hospitality to the intricate aspects of culinary craft.
Elliot has absorbed his Italian-French-American heritage along with the traditions of the chefs with whom he trained, and now follows his intuition in the kitchen. By interpreting the ingredients and techniques he has encountered in his journeys, Elliot has forged a style of his own. Drawing on numerous culinary traditions, Elliot invents colorful, pictorial dishes that play with textures, flavors, and bold contrasts.
Elliot’s meticulous attention to the smallest detail is evident in every aspect of Atlas. For each dish, the provenance of each ingredient and the selection of every serving plate is carefully considered and crafted for its role in the dining experience. The creative process for Elliot relies heavily on the farmers who cultivate produce and the artisans who create serving pieces exclusively for Atlas. Elliot has successfully assembled an expert staff that shares his culinary philosophy and his vision to raise the standard of cuisine, service, and hospitality in Northwest Arkansas.
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Brandon was raised in the hospitality business—his mother a general manager and catering coordinator, and his father a chef and graduate of the Culinary Institute of America. In his parents’ restaurant, Brandon gained exposure to every aspect of the business. He started out washing dishes and bussing tables, then began serving and bartending.
Upon moving to Fayetteville in 2011, Brandon’s passion for hospitality was reignited while working in an upscale restaurant. As a server and bartender, he embraced the challenge of absorbing limitless knowledge in the world of wine, spirits, and an ever evolving menu. He quickly leveraged his expertise in service as bar manager seeking out opportunities to engage in the creative process. Responsible for designing the wine and cocktail list, Brandon soon developed his own following with his drink creations. His commitment to providing superior service led him to Atlas, where he draws on his extensive background in hospitality to cultivate every aspect of the customer experience.
479 332 4601
Opening soon!
Sun, Tues, Wed: 5pm-10pm
Thurs, Fri, Sat: 5pm-11pm
Closed Mondays | Lounge Open Late
Atlas the Restaurant | Copyright 2019