Chef Biography

Tom McEachern graduated in 1986 from Asheville-Buncombe Technical College in Asheville, North Carolina with a degree in culinary technology. For the next two years, he apprenticed at Expressions in Hendersonville, North Carolina; as sous chef at the Killearn Country Club & Inn in Tallahassee, Florida; chef tournant at the Inn at Phillips Mill in New Hope, Pennsylvania, and at La Niçoise Restaurant in Washington, DC.

From 1988 to 1990 he was the executive sous chef at both the Abby Restaurant and City Grill in Atlanta. He then became the executive chef at Trio and then Azalea/Pacific Bar & Grill, both in Atlanta.

In June of 1992, he was appointed executive chef of the 1848 House in Marietta, Georgia. Three years later, the television team of Great Chefs showed up to tape Chef McEachern at the 1848 House for Discovery Channel’s Great Chefs of America series (episode #143).

The following year he took a leave of absence for two years to be the executive chef at the Florida Culinary Institute’s Café Protégé, returning to the 1848 House in 1998. Between 2002 and 2011, he was the executive chef at the Horseradish Grill for five years and Ray’s on the River for four years, both in Atlanta. In 2012, he became the executive chef and partner of Atlanta’s Capital Grille until 2014, when he joined the staff of Pirch Kitchen Appliances in the Atlanta suburb of Lenox, where he remains today.


Rabbit Three Ways

Serving: 2 Print Rabbit Three Ways By Great Chefs October 2, 2015 This entree brings rabbit to new heights. The complete preparation is outlined, from making a veal stock to dividing the rabbit to the crawfish rice and turnip greens which accompany the rabbit. The back legs hold a sweet surprise: dried fruit marinated in […]

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