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 and even having some of his work hang in Senator Bob Barr’s office. While in high school, 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. In 2001, he attained an Associate of Arts Degree in Culinary Arts from The Art Institute of Atlanta and has been recognized by the American Culinary Federation as a Certified Culinarian. After graduating from the Culinary Business Academy, he earned the title of Personal Chef and started Desmond’s Culinary Services. With the 2012 release of his cookbook, “The Way I ‘Sea’ It: A Collection of 30 Easy Recipes for the Seafood Lover” (A New Day Books), Chef Desmond has now added the title of Author to his list of accomplishments. His cookbook has been featured on WXIA programs Atlanta & Company After Noon and Sports Extra. For more than a decade, Chef Desmond has served thousands of customers and guests of food service giant Sodexo USA; growing his career from Line Cook to Director-level – serving in a number of Executive Chef roles along the way.
Chef Desmond was selected by French-based Sodexo as one the American Chefs to represent the US in Paris, France to assist with food service for the 2007 Rugby World Cup and the 2012 Olympics in London, England. Chef Desmond was awarded his own episode on the Charlotte-based TV show, “The Chef’s Wife”, in its first season and is featured in a number of webisodes for Ingles Supermarkets. Community involvement is also key to Chef Fannin. He has supported organizations such as Real Men Cook for Charity, the Atlanta Community Food Bank, Hosea Feed the Hungry and Homeless, The Boys and Girls Club of Atlanta, and The Atlanta Falcons Youth Foundation – just to name a few. Chef Desmond has served on expert panels which include addressing high school culinary students at the NRA Food Show in Chicago (Leadership Cares Foundation, Inc.) and the National Society of Minorities in Hospitality Conference. With Real Men Cook for Charity Atlanta, he was awarded “Best Appetizer” in 2010. He has promoted local events with appearances and cooking demos on WGCL’s Better Mornings Atlanta and WSBTV’s People 2 People. Chef Desmond serves as a Culinary mentor for the National ACT-SO Entrepreneurship/Culinary Competitions. He has been a featured chef for events such as Chefs for the Cause Haiti Benefit, the SW Atlanta Celebrity Cook Off, Hank Stewart’s Hot Chocolate and Mauve Events, and solo features for Cadillac’s Golf & Tennis Taste Drive.
Chef Fannin was a member of the three man team providing food services for the memorial service of Mrs. Coretta Scott King. Among those served were Former Presidents Bill Clinton and Jimmy Carter and Oprah Winfrey. He provided private food service for Hip Hop Pioneer and Fashion Mogul Russell Simmons at the 2006 Hip Hop Summit in Atlanta, Ga. He was honored by the National Men’s Health Network at the 2011 Making of Men Honors Program as a trailblazer in the Metro Atlanta Community. Chef Desmond was also a national finalist for the National Restaurant Association’s Faces of Diversity Award (2011 and 2014) and the 2014 State Winner for the Georgia Restaurant Association. For nearly 10 years he had the distinct honor of providing culinary services for 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 successes have been fueled by from support of mentors Chef Donald Wilson and the late, widely recognized and respected Chef Darryl E. Evans. His professional memberships include the American Culinary Federation and The Culinary Institute of America’s Healthy Menus R&D Collaborative. He is a board member of C.H.O.I.C.E.S. (Center Helping Obesity in Children End Successfully), and a program advisor to Le Cordon Bleu Atlanta. Chef Desmond is anchored by his wife, Lauren and their two children, Morgan and Jaylen. They reside east of Atlanta, Ga.

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