Matthew Palmerlee :: CHEF'S ROLL :: The Professional Chef Network

Matthew Palmerlee

frisse / roasted & raw radish / poached egg / warm chicken heart vinaigrette
Farm255. Athens, GA
Head Chef
The FourCoursemen. Athens, GA
The Branded Butcher. Athens, GA
Executive Chef/ Partner
Belly Up!. The Cooking Channel
Culinary Producer
Coterie & Tie. Athens, GA
BOH operations
Menu development
Fish butchery
Meat butchery
Product ordering
Ingredient sourcing
Food styling
Food industry consulting
Food/menu costing
Charcuterie skills
Farm to table sourcing
Sustainable seafood sourcing
Ingredient driven food fueled by the seasons, with a strong respect for old world techniques, new world cuisine and a deep love for animals, crops and the people who farm them.

  • Lexicon of Sustainability "Food Waste"

  • The Fourcoursemen - A Secret Supper Club
Matthew Palmerlee
Matthew Palmerlee
Atlanta, GA
United States

Last Word
Co-Executive Chef

Matthew Palmerlee really likes making hot dogs. And we're not talking about Ballpark weenies.  

Of course, the Branded Butcher executive chef and charcuterie enthusiast's chops go beyond those meat-centric options that anchor our menu. A veteran of Athens kitchens, including Farm 255 -- where he served as executive chef and developed much of the local-driven ethos that informs his food today -- Matt rose through the ranks over the course of a decade and a half, arriving at The Branded Butcher with leadership skills, and point of view, and yes, a knack for making darn good hot dogs.
That love of making playful, accessible food delicious is at the core of Matt's work at The Branded Butcher. During his tenure, the Butcher has grown into both a venue for special occasions and a place where diners can camp out at the bar with oysters and small plates on a modest budget.  

As a member first of The Four Coursemen and now of Coterie & Tie, a local supper club composed of Matt, chef Eddie Russell and sommelier Nancy Palmer, Matt has developed a test kitchen/incubator in Athens that allows space for him to push his boundaries as a chef and vet new ideas for the Butcher's menu. Now the culinary producer on the Cooking Channel's Belly Up!, he travels the country, eating and bringing back fresh concepts to the Athens community. As the scope of his career has grown, taking him away from the kitchen from time to time, Matt has become a mentor and facilitator to the cooks who work for him, solidifying a place in Athens for thoughtful, unpretentious delicious food at the Butcher for years to come.