Elliot Hunt

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.

Lindsey Carrel

Born and raised in Kansas City, Pastry Chef Lindsey Carrel takes inspiration for her desserts from her German roots. Lindsey spent much of her childhood at her grandparents’ farm in a small German community in Missouri harvesting, canning, pickling, and baking with her grandmother. But it was during her university studies, when she hosted regular dinner parties in her home, that she discovered her calling to create food.

She launched her culinary career in a small cafe, and then spent a decade gaining pastry experience in commercial kitchens and bakeries that specialized in Midwestern hospitality, vegetarian and vegan cuisine, and traditional Austrian pastries. Lindsey also interned in several Michelin-star restaurants in Chicago. Lindsey was drawn to Atlas because she believes food is a compelling way to experience the world around us. Her creations rely on flavors of the past that evoke nostalgia for those who delight in the finishing touch of a meal.

Jacob Scurlock

Jacob launched his restaurant career while studying history at the University of Arkansas. After quickly falling in love with the service industry, he decided to change course and pursue a career in cooking. Jacob got his start as head brewer at his parents’ brewery in Texas. His lead role in recipe development there allowed him to cultivate a keen palate attuned to the nuanced flavors of ale.

Jacob eventually moved to Kansas City, where he worked at a German-inspired fine dining restaurant that allowed him to gain expertise in hand-producing a variety of charcuterie meats. After working in several different restaurants in the area, Jacob returned to Northwest Arkansas to work under Chef Elliot. Jacob joined Atlas to be part of the restaurant’s commitment to elevate the caliber of hospitality in Northwest Arkansas.

Shiloh Wilson

As Chef de Cuisine, Shiloh embodies a passion for cooking, one that stems from memories of working in the kitchen with members of his extended family at a young age. He journeyed into professional kitchens at the age of fifteen and has never strayed from the fire. He trained in kitchens across Texas before arriving in Fayetteville in 2016 when he met Chef Elliot. Drawing on the knowledge from former chefs and fellow cooks, Shiloh continually strives to push his limits as a cook.

The skills and dedication at the core of Shiloh’s work ethic in his first ten years of cooking are now only rivaled by an insatiable hunger to grow. At Atlas, Shiloh strives to bring bold flavors, vivid colors, and impressive technique to Northwest Arkansas. His goal at Atlas is for the dining experience to leave each guest with a sense that they are part of the creative process, part of something big.

Brandon Rostek

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.

Atlas

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Press Inquiries Form

Special Events Inquiry Form

In order to best serve you, we need some information about what your event needs are. Our private events coordinator will follow up with you shortly to discuss availability, pricing, and other details of your event.
Contact Information
Reservation Name
Point of Contact*
First Last
Point of Contact Cell Phone*
Point of Contact Alternate Phone
Point of Contact Email*
Person Responsible for Payment (if different)
First Last
Payer Day Phone
Payer Cell Phone
Payer Email
Event Details
Type of Event*
*
Date Format: MM slash DD slash YYYY
Time of Event*

: HH

MM
Number of Guests*
Venue Requested*
Beverage Service*
Food Service*
Acknowledgement*
I have read and understand the private event reservation policy of Atlas The Restaurant.
This application constitutes an inquiry only, does not guarantee a confirmed reservation, and does not bind either party. The statements contained herein do not constitute and should not be interpreted to constitute any sort of contract for services. Only once both the client and Atlas The Restaurant have agreed to the terms of an agreement and signed a booking contract is the reservation confirmed.

50% deposit will then be due at the time of confirmed booking. Full payment will then be due no later than on the day of the event. Any cancellation after the signing of the booking contract will result in a 50% cancellation fee.

Please Note:
A 20% gratuity will be added to all private events.
Separate checks are not permitted for parties over 20.
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