Chef Desmond Fannin
Chef Desmond is a native of Southwest Atlanta, Georgia. He grew up with a passion for Visual Arts – winning numerous awards throughout grade school. At age 15, he realized his passion for cooking as he worked at Ryan’s Steakhouse and The International House of Pancakes. In 2000, he transitioned his artistic talents from the canvas to the kitchen by enrolling in Culinary Arts School – earning an Associate of Arts Degree in Culinary Arts from The Art Institute of Atlanta (2001). Since 2002, Chef Desmond has served thousands of customers and guests with Sodexo North America, growing his career from Line Cook to Director-level – serving in a number of Executive Chef roles along the way. He currently serves as Director, Culinary Training (Tech & Services, Deployment & Support COE). Chef Desmond was selected by French-based Sodexo as one of the American Chefs to represent the US in Paris, France to assist with foodservice for the 2007 Rugby World Cup, as well as the 2012 Summer Olympics and 2017 Quality of Life Conference – both in London, England. In 2012, Chef Fannin released his first cookbook, “The Way I ‘Sea’ It: A Collection of 30 Easy Recipes for the Seafood Lover”, which has been featured on WXIA programs Atlanta & Company After Noon and Sports Extra. The book was relaunched in 2020. For nearly 10 years he had the distinct honor of supporting culinary services for the late Bishop Eddie L. Long of New Birth Missionary Baptist Church, who was very instrumental in his personal growth and culinary education. A great deal of Chef Desmond’s culinary success has been fueled by the support of mentors Chef Donald Wilson and the late Chef Darryl E. Evans. He is a member of the American Culinary Federation, an advisory board member of C.H.O.I.C.E.S. (Center Helping Obesity in Children End Successfully), and a former board member/officer of the Global Culinary Innovators Association (GCIA). Chef Desmond is the father of two amazing children and resides east of Atlanta, Ga.

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