Chef James Liles specializes in mixing French Traditional cuisine with his penchant for Southern Fusion flavors, he is seasoned in orchestrating custom menus, entertainment industry galas and corporate large-scale dining events.

Born in Lynchburg, TN Chef James Liles grew up hunting, fishing, farming and cooking traditional Southern fare.  Many of his weekends were spent farming, hunting deer, turkeys, and rabbits, as well as fishing for bass, and catfish. Food was more than sustenance; it was a tradition. Dinner was a family ritual, where the food was homemade and everyone took the time to sit down and dine together.

Chef James’ formal culinary training came at the United States Air Force Culinary School. There, he refined his culinary techniques and earned the opportunity to train and work globally.  After returning to home from military service, Chef James embarked on his civilian culinary journey and found his specialties on the gulf-coast and South Louisiana

Chef James brings his background in Southern cuisine to Atlanta, but he also embraces a traditional culinary style with emphasis on classic dishes. He loves his work and enjoys learning as he experiments and tests new ideas.  His menu choices are driven by what is available at market and continually looks to source ingredients from local farmers for his kitchen.  A proponent of whole-animal utilization, James also creates dinners, which feature chef-foraged local foods including fish, seafood, wild mushrooms, wild flowers, vegetables and fruits.  Chef James frequently conducts culinary demonstrations for audiences ranging from ten to more than one hundred. He is comfortable on camera, and in person, sharing his love of cooking.

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Sprig Restaurant  2860 Lavista Road, Decatur, GA 30030

Lunch | Dinner | Weekend Brunch | Catering | Events

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This month join us for a four course dinner paired with craft beer from Athens, Georgia based Terrapin Beer Co.

$35 for four course dinner with beer pairings

Thursday, March 14 , 6 PM to 8 PM

Reservations: 404-248-9700

Menu:

1st course  (Amuse Bouche) Golden Ale paired with Golden Ale Marinated Tomato Salad: with fresh mozzarella, basil pesto

2nd course  Rye Pale Ale paired with Shrimp Sautéed in R.P.A. , Manchego Cheese Gritcakes with R.P.A. pepper cream

3rd course  Hopsecutioner IPA paired with Orange Braised Leg & Thigh of Duck with red chili and garlic escarole, orange Hopsectioner gastrique

4th course  Mosaic IPA paired with Mosaic Brined Chicken Satays, Southern Vegetable Stir Fry with spicy peanut and sorghum vinaigrette

Dessert  Hop Karma (India Style Brown Ale) paired with Banana Flan Hazelnut Tart with a “Karma Karamel” Sauce

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Sprig Restaurant in Decatur is looking for qualified individuals that want to work for a restaurant that focuses on farm to table Southern cuisine and that cares about the community and sustainability.  Current needs include a Chef de Cuisine for the Decatur location plus General Manager and Chef de Cuisine positions for a new location under development.  This an excellent opportunity to become part of a growing restaurant group with advancement opportunities.  Call 404-248-9700 for an interview or email your resume to:  jennifer@sprigrestaurant.com

 Title:   Chef de Cuisine

Purpose:

The Chef de Cuisine is responsible for managing all functions of the restaurant kitchen during opening, mid or closing shifts. Key responsibilities include hiring, managing, supervising and training kitchen staff, ensuring the safety of our guests, staff and property, overseeing the quality of our food and beverage offerings, costing menu items, placing all food orders, maintaining competitive pricing with vendors,  and preparing and modifying staff work schedules and food and beverage orders to ensure appropriate inventory. The Chef de Cuisine is also responsible for assisting in achieving operational goals for the restaurant.

Duties & Responsibilities:

• Operational execution
• Perform Open/Mid-Day/Closing duties
• Conduct daily briefings with staffs, on matters of importance to the team
• Manage all necessary repair and maintenance issues
• Update the daily communication board with key restaurant and promotion announcements
• Ensure 100% compliance with all Company policies and laws, including health and safety standards
• Food & beverage execution
• Ensure safety & sanitation
• Plans and develops menus in coordination with Executive Chef
• Monitor food and beverage quality and execution
• Prepare and receive orders of food and beverages, utilizing judgment to increase and decrease orders depending on peaks in business, large parties and promotions
• Maintains costs for food, beverage and labor within established budgetary guidelines and ensure unit generates revenue.
• Conduct weekly inventories to ensure that proper levels are stocked and to assess ordering patterns and changes
• Monitor and validate daily prep production
• Coach, mentor, and discipline hourly staff
• Monitor and facilitate staff recognition
• Make recommendations concerning development, promotion, and disciplinary action affecting staffs
• Make hiring and termination decisions and/or making recommendations to General Manager regarding hiring and termination decisions which are given serious weight
• Recruits new kitchen staff when necessary to fill vacant positions.
• Delivers training of all new kitchen staff.
• Schedules kitchen staff according to staffing guidelines.
• Adheres to Company’s performance management guidelines for all discipline and termination situations.
• Provides and directs development/career growth plans for each kitchen staff members.
• Provides annual performance reviews of all full-time kitchen staff.
• Recommends the promotion of kitchen staff members.
• Develops strong teamwork within the staff.

Necessary Skills and Requirements:

• A minimum of 2 years full service, high volume, casual/fine dining restaurant kitchen management experience
• High personal integrity, professionalism and maturity
• Ability to work in a fast paced environment
• Solid relationship management and performance management skills
• Ability to motivate and kitchen staff and work effectively in management team
• Good communication skills
• Ability to absorb and retain information quickly
• Keen attention to detail
• Proven problem-solving abilities
• Ability to effectively prioritize and execute tasks with an appropriate sense of urgency in a high-performance, fast paced environment
• Exceptional guest service orientation
• Experience working in a team-oriented, collaborative environment
• Ability to stand and walk around a restaurant to supervise operations for the duration of an 8-10 hour shift
• Ability to lift 50 pounds
• Ability to bend, stoop, and raise arms above head on occasion
• Work with Microsoft Office applications (especially Word & Excel)

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Come see us in February and take of your Valentine with cocktails, wine, truffles and dinner.  We’re excited to have a host of fun events around food, wine and chocolate in February.

Cocktail Class: “Valentine’s Cocktails”

Our mixologist and bar manager Marc Caballero is creating cocktails cupid inspired Valentine’s cocktails.  Cocktails with paired appetizers. $25 per  person.

Wine Tasting Paired with Truffles

Enjoy truffles made by our Pasty Chef, Megan Brent paired with wine.

Truffles for Your Valentine

Looking for a sweet gift for your Valentine?  Our Pastry Chef, Megan Brent, is also making truffles for the holiday and will be available for sale at the restaurant for pickup February 13 & 14.  Click here for details

Valentine’s Day Four Course Dinner

February 14
4:30 – 10 PM
Join us for Valentine’s day for a romantic four course dinner.  The menu includes a choice of appetizer, soup or salad, entree and dessert for $55.  The dinner also has an optional wine pairing for $25.  To make a reservation call 404-248-9700.   Valentine’s Day Menu

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Executive Chef Robert Elliot has created a winter menu with a Southern flair.

Winter has arrived. With the new season, a new menu is in place for Sprig Restaurant in Decatur, Georgia. The winter menu launched this week for lunch and dinner plus a new cocktail list, seasonal updates to the wine list and a new brunch menu. The restaurant features southern cuisine that follows the seasons and availability of ingredients from local farms. The winter menu was created by recently promoted, Executive Chef Robert Elliot. New items on the menu include subtle variation on southern comfort food including Garlic Chicken Fried Chicken and Pork and Buffalo Meatloaf.

As the business has grown this year, Executive Chef Britt Cloud and Executive Chef Robert Elliot are sharing the responsibilities of running the kitchen. With catering growing to a sizable portion of the business, Chef Cloud has kept busy this season with holiday parties and events. Cloud and Elliot are joined in the kitchen with Pastry Chef Megan Brent. Chef Brent has updated the dessert menu with a Waffle Bread Pudding and Spiced Rum Soaked Baba Savarin Cake in addition to daily specials.

 Garlic Chicken Fried Chicken

Fried Herbed Goat Cheese Salad

Mussels in Moonshine (whiskey) with Lemon Broth

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The Holiday Spirit is alive at Sprig Restaurant literally and figuratively!  Our December events include an open house with Gingerbread House decorating, a new holiday cocktail list and ends with a New Year’s Eve celebration.

Holiday Cookies & Gingerbread Houses with Megan Brent, December 15

Decorate a gingerbread house, nibble on holiday cookies and enjoy some holiday cheer!

Attendees will be able to decorate their own gingerbread houses to take home.  There will be a tasting of Holiday cookies with  recipe cards for each type. Complimentary coffee, hot chocolate and tea will be served.  Holiday alcoholic beverages will be available for purchase.

Saturday, December 15, 2:30 PM – 4:30 PM   Cost $20 per gingerbread house.  Reservations: 404-248-9700

Holiday Cocktail Menu

Gingerbread Cocktail     $10

Richland Rum, Snap, Brown Sugar, Housemade Pecan Bitters, Ginger Beer

CranBourbon         $12

Breckenridge Bourbon, Cynar, Cocchi Torino Sweet Vermouth, Angostura Bitters, Cranberry Relish, Rosemary

Peppermint Paddy      $10

Drafty Kilt Scotch Ale, Jameson Irish Whiskey, Meletti Cioccolato, Peppermint Syrup

The Nog       $9

Our Egg Nog Just for the holidays!!!!!!

New Year’s Eve Celebration!

We’re taking New Year’s Eve reservations! The menu this year there will be both ala carte along with a multi-course meal paired with wine. Live music will start at 9 PM.  Reservations: 404-248-9700

Holiday Hours

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