Atlantic, a laid-back and intimate neighborhood eatery, is pleased to announce the promotion of Steffan Paul Leffew-Rost to chef de cuisine of the award-winning restaurant located at 102 E. Victory Dr. in Savannah’s Starland District.
Rost’s culinary experience includes a lifetime of traveling across the United States from California, Colorado to North Carolina, Alabama, and Georgia. He studied English and theatre before following his passion to explore the freedom of food and graduated with an associate degree in culinary arts in 2011 by way of the Institute of Technology in Citrus Heights, Calif. Before joining Atlantic, Rost worked in a variety of culinary capacities before moving to Savannah to work under a central figure in Southern cuisine, chef and restaurateur Sean Brock.
“I wouldn’t be here doing what I love without the journey and years of support along the way. I’m a very tiny piece of a very big puzzle,” said Rost. With Atlantic’s menu resting firmly in Rost’s hands, guests are in for a compelling journey of their own. “I want the food I cook to be honest and delicious with no pretension, no overthinking. It must be visceral.”
Atlantic features an evolving menu of approachable food combinations created with a myriad of complexities and ingredients grown and produced in the South by conscientious farmers with an eye on sustainability. The Squash Toast has emerged as one of the most popular dishes on the menu and best exemplifies the many different talents of not only Atlantic’s kitchen but local farmers, a neighborhood brewery, and more.
An all-encompassing dish, the Squash Toast includes thoughtful house-made layers of flavors and substance beginning with fresh, sourdough bread, creme-fraiche, a mixture of wasabi arugula and heirloom greens, thinly-sliced and marinated butternut squash ribbons, and finished with fresh, fragrant herbs and edible flowers.
ATLANTIC’S CULINARY TEAM & MANAGEMENT
Originally from Jakarta, Indonesia, Juan Stevenson was promoted to Atlantic’s sous chef where he will work with Rost to support his culinary vision and dish creation and execution. Before joining Atlantic’s team, Stevenson served as the culinary director of Zunzi’s Takeout & Catering in Atlanta, Ga. where he was responsible for streamlining all food operations. He also served as the former chef de partie at Bacchanalia in Atlanta. Stevenson studied sound design and studio production at Savannah College of Art and Design before pursuing a career in the culinary world.
“Bringing the community together through international influences is what a truly satisfying dining experience is all about. For me, local ingredients, French, Mediterranean, Southeast Asia, and the South are where I draw the most culinary inspiration,” said Stevenson.
Atlantic is also pleased to announce Ryan Landers will serve as assistant general manager and lead sommelier (alongside restaurant owner Jason Restivo). A fixture in the restaurant industry for over a decade, Landers joined Atlantic upon opening in 2016.
“During my tenure at Atlantic, I’ve served our guests in a variety of capacities, both in the front and back of the house, and quickly found my passion for driving the cohesiveness of the team and overall operations of the ship. It’s a beautiful balancing act and I couldn’t be more proud to work with this team,” said Landers.
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