Glen Ella's New Chef Patrick Hodge

By David Darugh

Glen Ella Springs Inn and Meeting Place has always been one of my favorite respites in the north Georgia Mountains.  To arrive at Glen Ella Springs Inn is to step back in time to a slower pace of life.  Take a stroll through their perennial gardens or just relax in a rocking chair overlooking their pasture.  But first, make sure you turn off your cell phone and leave your laptop behind. 

Once you arrive at Glen Ella Springs be sure to make time to dine in the century old wood paneled dining room and enjoy their wonderful regional cuisine.  Magazines and food critics have awarded Glen Ella Springs Inn many compliments and distinctions, including: 

• 2004 Silver Spoon Award by Georgia Trend Magazine
• Voted one of the top ten dining destinations in Georgia
• Food Writer John T. Edge, Author of Fodor’s Compass Guide to Georgia said, “Probably the best white tablecloth restaurant in the mountains can be found at Glen Ella.”

 Two years ago new owners Luci and Ed Kivett took the helm at Glen Ella, and immediately committed themselves to offering the highest quality hospitality and service, and have worked to make sure the inn’s long reputation for memorable fine dining continues.  To that end, they recently announced the hiring of Patrick Hodge as Executive Chef. 

Luci Kivett shared with me that after an extensive regional search they discovered Chef Hodge to be among the foremost of rising chefs in Georgia today.  He has an impeccable record of accomplishment at several well-known caterers and restaurants, contagious energy, expertise in the culinary arts, and a passion for seeking out the finest in ingredients for use in Glen Ella’s regional American cuisine.  With Chef Hodge on board Glen Ella is poised to become one of the most distinctive restaurants in North Georgia.     

With all this build-up, I was excited to meet and talk to Chef Hodge.  He is a young looking 26 years old but has already accumulated 10 years of culinary experience.  He was raised in Rock Hill, NC where his first culinary experiences were working along side his mother.  After high school, he was motivated to work in the restaurant business and become a chef.  He moved to Columbia, South Carolina where he worked for 4 years at the California Chicken Grill, while holding a number of chef and front of the house positions.  At the conclusion of his stint with the grill, he had risen to the position of general manager and had gained significant experience in both kitchen skills as well in restaurant management. 

Next Chef Hodge moved to Athens with his girl friend, Katrina Carroll, who enrolled in veterinarian school at the University of Georgia.  Chef Hodge first worked at Hallie Jane catering in Madison, GA under Chef Brett Clark quickly became his mentor.  After a year of working together, Chef Clark encouraged Hodge to seek formal culinary training. Based on this advice he enrolled in the Cordon Bleu Institute in Atlanta.  While commuting to school each day he worked evenings as a chef at Copper Creek Brewing Company in Athens.  This proved to be a very difficult time in his career.  He attended morning and early afternoon classes in Atlanta and then had long nights at the restaurant.  About ½ way through he wondered if he could complete the program.  However, he said he got strong encouragement from both Katrina and Chef Clark. 

After graduating from Cordon Bleu, he once again worked with Chef Clark at Center Stage Catering for about 15 months.  It was about this time that he saw the chef advertisement for Glen Ella Springs on Cordon Bleu’s “hot jobs” list.  After a series of interviews, Glen Ella now has a new Executive Chef. 

Both he and Katrina love the north Georgia Mountains.  She accompanied him on his first in-person interview and encouraged him to accept the position at Glen Ella when it was offered.  This is his first executive chef position and he is thrilled with the challenge and appreciative of the Kivetts’ confidence in his talents and skills. 

Both he and the Kivetts agree that extensive changes in the menu are not likely to occur any time soon because many of the dining “regulars” expect consistency.  Where Chef Hodge will be free to experiment with his talents and creativity is in offering daily specials.  Some of the specials he has offered to date include Pan Seared Ahi Tuna with Ponzu Sauce and Goat Cheese and Pistachio Crusted Wahoo.  Chef Hodge will continue to tap into local farmers for seasonal, fresh produce and meats embracing the "farm to table" concept that has become Glen Ella’s hallmark.  "I'm very much looking forward to seeing what Georgia’s Mountain farmers and local markets have to offer, and creating seasonal menus that honor and pay tribute to the farmers who have grown these products," he said. 

When cooking for himself and Katrina he said his favorite foods include beef and Cajun-style spicy foods.  His favorite cookbook to experiment with is “Savoring Mexico.”  I asked if he had any seriously funny or embarrassing moments in the kitchen.  He said one afternoon he was making a Habanera Pepper Extract in a pressure cooker and he forgot to take the vent off.  The brew exploded and nailed him with hot boiling Habanera extract.  While not seriously scalded the extract itself burned every body part it contacted.  In addition, of course, he had to clean-up the kitchen, which only added to the embarrassment.  But, he added, “one learns valuable experience from events like this.” 

Based on what we have tasted from Chef Hodge so far it looks like Glen Ella can only improve upon it’s already wonderful dining experience.  We look forward to the subtle menu changes that will occur as Chef Hodge gains more experience and confidence. We heartily congratulate the Kivetts on their approach to honoring Glen Ella’s rich tradition while also embracing change where it can offer significant improvements to each guest’s experience.

David  Darugh is co-owner of the Beechwood Inn, located in Clayton, GA. www.beechwoodinn.ws.  The inn includes a Wine Spectator Award of Excellence Restaurant that features fresh and local products.  David was the General Counsel of the American Wine Society from 1990 to 2001.