You'll meet Tom when he greets your table, making sure everything is just as delicious as you imagined.
Growing up in Atlanta, Tom Harvey was a fifteen-year-old washing dishes when he discovered his desire to be a restaurateur. Perhaps he sensed he would someday become an award-winning chef?
But back then, the reality was his mother didn’t agree with his dream of attending culinary school, saying “Get a 'real' degree and then we'll talk about it.” So off to Florida State University Tom went and earned his degree in finance.
Still, his love of restaurants drew him to serve a three-year internship The Cloister at Sea Island, Georgia, working grueling 70-hour weeks in their restaurant for meager pay. This on-the-job training at a 5-star resort surpassed a culinary school education.
By 1998, Tom’s culinary adventure took him near Charleston to Woodlands Resort and Inn, a 5-star 5-diamond resort, where he was chef de tournant. Next, on to his dream job in Miami at Chef Allen’s, one of the nation’s finest restaurants, learning under legendary celebrity chef Allen Susser, winner of the James Beard Award.
By 2002 Tom Harvey was really cooking, and not just anywhere — he was off to become executive sous chef at the acclaimed resort, Blackberry Farm, near Tennessee’s Great Smoky Mountains National Park. Here he advanced his culinary skills under John Fleer, the resort’s famous executive chef.
Then in spring 2005, he got a call from Atlanta’s largest restaurant ownership group, Buckhead Life, and returned to his hometown as the Executive Chef at the popular Buckhead restaurant, Nava. A year later he was lured away by Concentrics Restaurant group to become Executive Chef at ONE Midtown Kitchen. During his three years there, he earned numerous awards, and then took on the challenge of elevating Murphy’s menu as its executive chef for the next five years.
Tom Murphy was saddened in 2011 when a nationwide search for a great executive chef discovered Tom Harvey and lured him off to Scottsdale, Arizona to open Eddie V’s Prime Seafood. In 2014, Harvey took the opportunity to own part of a new restaurant, Cuffs, which Phoenix Magazine named one of the best new restaurants of 2015.
But then in November, 2015, Harvey discovered a chance to return to his Atlanta hometown when friend Tom Murphy called with news that the former Rosebud restaurant in Morningside could be bought, and they could work together again as owners, with Harvey being the Managing Partner.
The opportunity let Harvey rejoin another friend, Chef Ian Winslade, who was the chef when Buckhead Life opened Bluepointe, and is now culinary director for Murphy’s and sister restaurant Paces & Vine in Vinings. Together, Harvey, Winslade, and Morningside Kitchen’s chef de cuisine Bhavesh Patel bring extraordinary credentials capable of making Atlanta’s new restaurant one of Atlanta’s best.
Chef de Cuisine
Bhavesh Patel is Morningside Kitchen's Chef de Cuisine. His culinary roots go back to his mother's kitchen where he was first introduced to spices, exotic flavors and gained a passion for food.
He grew up in London, and developed his mastery as a chef in Miami's Coconut Grove, where he and his family owned Anokha Indian Restaurant from 1999 to 2009. In 2010 he came to Atlanta as a chef at Jean-Georges Vongerichten's Spice Market in the W Hotel Midtown. For three years he was Executive Chef at Table 1280 at Woodruff Arts Center.
Chef de Cuisine
Phillip has over 20 years experience in the restaurant industry. Prior to Morningside Kitchen was Chef de Cusine at Murphy's, and an Executive Chef for almost 12 years with the Here to Serve Restaurants group, cooking at Strip Sushi and Steak, Shout!, and Lola.
Previously he was Sous Chef at 71 Clinton Fresh Food, Chef de Partie at Gramercy Tavern, Executive Sous Chef with the Buckhead Life Group.
Phillip received a Bachelor of Arts from University of West Georgia followed by training in Culinary Arts at the Art Institute of Atlanta.
Dan is quite busy creating Atlanta's best bar, not only at Morningside Kitchen, but also at sister restaurants Murphy's and Paces & Vine.
Dan's gift is selecting outstanding wines that have value prices, concocting creative cocktails, and choosing the trendiest craft beers for our cocktails, beers and wine menu
Dan's experience includes being assistant general manager at Barteca Restaurant Group, the bar manager at Bartaco, and the bartender at Barcelona Wine Bar & Restaurant and Blake's on the Park.