Chad Guay of Table 1280
1280 Peachtree Street NE
Atlanta, GA 30309
A graduate of the Art Institute of Atlanta, Chad Guay has held positions in kitchens around Atlanta, staging at the The Dining Room at the Ritz-Carlton under Chef Bruno Menard and a working with both Gary Mennie and Carvel Grant-Gould at Canoe. He moved to Orlando to help Chef Todd Immel open Luma on Park; it was during his time at Luma that he began to focus on pastry.
Guay returned to Atlanta and transitioned into working for pastry chef Jonathan St. Hilaire, making pastry for various venues around Atlanta. In 2006, Chad once again teamed up with Immel, this time at Table 1280, the sleek, spacious and modern restaurant across from the High Museum of Modern Art. Guay’s flavor profile leans towards the sweet, but understands the importance of savory. His desserts are bold but not overly sugared; sweet, fruit and rich flavors are tempered by a savory component: stout cake paired with maple, apple and olive oil, and smoked chocolate tart sprinkled with pimenton.