All Top Chef Interview with Whitney Otawka

Chef Whitney Otawka is the executive chef at Farm 255 in Athens Georgia.

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Thank you Chef Whitney!

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Bravo Exit Interview - Whitney Otawka

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ATC Love to Chef Whitney Otawka

Other than knowing that she was a protege of judge Hugh Acheson, we didn't really find out anything about Whitney Otawka this season. And it looks like we will continue to be left in the dark, as Whitney was dismissed this week for undercooked potato gratin.



Chef Otawka, sorry to see you go so soon, without leaving some sort of TC legacy behind. Good luck in your future endeavors!

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Meet the Chefs - Whitney Otawka

HOMETOWN: Hesperia, CA
RESIDES: Athens, GA
AGE: 30
PROFESSION: Executive Chef Farm 255
EDUCATION: BA UC Berkeley/ Culinary Le Cordon Bleu Atlanta

While taking French classes at the University of California-Berkeley, Whitney was hired as one member of a two-person kitchen. The owner filled the menu with his mother’s Brittany-based recipes, and spent evenings introducing Whitney to a world of gastronomy and fine wine. She continued her culinary learning in restaurants in California until she moved to Athens in 2005, where she worked her way up to Sous Chef of 5&10 under Chef Hugh Acheson. During her years at 5&10, she took time out to hold numerous stages in New York's finest restaurants such as Per Se and Le Bernardin, and work with chefs and winemakers across Europe. In 2010, Whitney became Executive Chef at the prestigious Greyfield Inn of Cumberland Island, until recently leaving to join the kitchen as Executive Chef of Farm 255 in Athens Georgia. She has always been deeply influenced by the old world, traditional country dishes of France, Italy, Spain and the American South. She approaches her menus with the goal of bringing new flavors to rustic cuisine while exhibiting utmost technique and craftsmanship.

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