Meet our 2021 Special Guests!
Special Guest of Honor
Dr. Madaiah Revana
Dr. Madaiah Revana’s compelling journey to become Vintner of the Revana Wine Portfolio is as unique and inspiring as his estates in Napa, Oregon and Argentina.
His journey began over 10,000 miles away in a rural farming village outside of Bangalore, India where his family’s farming heritage spans over four generations and his keen agricultural instinct originates.
A passion for medicine led Dr. Revana to graduate first in his class from India’s top medical college, Mysore Medical College & Research Institute, in 1972. Driven by his quest for knowledge, he ventured to the United States in the summer of 1973 where he continued his medical education with an internship at Coney Island Hospital (NY), residency at Thomas Jefferson University Hospital (PA) and finishing with his fellowship at Baylor University Medical Center (TX) in 1978. Upon completion of his education, he began his own practice in Humble, Texas, where today he continues his devotion to cardiology and community.
Dr. Revana’s curious nature and exploring spirit eventually drew him back to his agricultural heritage. With the help of close friends introducing him to the First Growths of Bordeaux and the Grand Crus of Burgundy he became fascinated with wine. His newfound appreciation of wine inspired him to travel the great vineyards of the world and he became committed to seeking out unique vineyard sites to produce exceptional wines that express a distinct personality true to the integrity of place.
A lifelong pursuit of knowledge driven by curiosity and devotion to excellence, Dr. Revana’s accomplishments have been realized with over 45 years in the field of medicine and nearly 20 years in his fields of grapes in Napa, Oregon, and Argentina.
Special Guest Chef
Chris Hall’s story begins right around the corner from Local Three at the Pizza Hut on Collier Road, where he worked as a teenager. Somehow, the magic smell of pepperoni and yeast lured him in and 25+ years later he is still at it. Either that, or he is just too dense to figure anything else out… So he threw some pizzas and moved up the proverbial ladder, eventually landing, while in college, at Philadelphia’s famed Lec Bec Fin where he was begrudgingly taught to cook by an angry Frenchman & his minions. It was a kitchen ripe with talent (and he was too dumb to be scared), so he set off to learning and taught himself how to cook. Some folks, including a few dining critics, claim he never learned to cook, but undaunted, he still kept trying.
Hall eventually headed home to Atlanta in search of bourbon and a Southern Belle. He found both and is still in love with both to this day. He landed at Canoe on his return and cut his teeth with Gary Mennie, George McKerrow, Ron San Martin and the gang by the river. It was an amazing time at an incredible restaurant and the most formative of his cooking years; but he always knew he wanted his own place, and if nothing else, to cook what he wanted, however he wanted, whenever he wanted. So after meeting Turner and Muss, a fast friendship formed and they began talking about a partnership. It was a long winding road to eventually get there, but the seed for Local Three was born. Years later, they opened Local Three to a swell of critical and guest acclaim and the rest, as they say, is history.
Now you can find Hall mentoring cooks and doing what he likes most: working on the creative aspects of Local Three, Warhorse Investments, and Unsukay. His true passion these days is to help people in much the same way people helped him in his career. He loves to coach and mentor and is still entranced by the machinations of the restaurant business.
Hall participates actively in a number of charities and is Vice Chairman of The Giving Kitchen. In 2015, Chris, Ryan, and Todd were named Cornerstone Humanitarians by the National Restaurant Association’s Educational Foundation for their role in kickstarting The Giving Kitchen. In 2019, the Giving Kitchen was named Humanitarians of the Year by the James Beard Foundation.
He out-kicked his coverage by a long way and has been married to his wife, Julie, since 2000. They live in Smyrna, and when he is not in the restaurants, he is golfing, crashing around the woods, shooting at things, and generally acting the fool. Hall loves both kinds of football, round and oblong and is obsessed with Atlanta United, Arsenal winning the Premier League, and Georgia Tech winning a national championship. He likes breaking 80 on the golf course, Dusty Rhodes, the Dude, a great bottle of wine, a fine cigar, brown whiskey, piña coladas and getting caught in the rain…… But most of all, he is incredibly grateful for the staff, guests, and friends, old and new, who keep the company going.