Cooks & Soldiers

A Basque inspired restaurant focusing on the San Sebastian region in particular, with traditional dishes such as tapas-like pintxos as well as modern takes on the cuisine (“New Basque”).

Member Benefits from Chef Landon Thompson

Cooks & Soldiers will be offering a Chef's Table and/or Amuse special very soon. In the mean time, check out EatOutAtlanta.com/iberian-pig or any of the amazing Castellucci Hospitality Group restaurants like Double Zero and Sugo
Chef's Table
Cooks and Soldiers is proud to invite members into the culinary vision of chef Landon Thompson with a multi course tapas and small-plate dinner of on and off menu creations by chef Landon exquisitely arranged for EatOutAtlanta members. Cooks & Soldiers has an amazing wine selection and will pair it's fantastic glasses with the breathtaking plates from the kitchen. $100/ person and not available on Fridays and Saturdays.

Landon Thompson

Landon Thompson
Executive Chef

A Georgia native, Landon Thompson brings Southern roots and an esteemed culinary résumé to his role as executive chef at Cooks & Soldiers. Since frying crab cakes at four years old and watching “Great Chefs of the World” on the Discovery Channel as a child, Thompson has chased after his dream and taken the restaurant industry by storm.

In 2005, Thompson moved from his hometown of Columbus to Atlanta to attend the Art Institute of Atlanta and pursue his dream of working in a professional kitchen. While in school, he worked through the ranks from dishwasher to line cook at ONE. Midtown Kitchen. After graduating with honors in 2007, Thompson worked under renowned chef Richard Blais at Element Restaurant and Lounge, and as sous chef at Virginia-Highlands neighborhood hotspot, Dish.

Next, he joined James Beard Award-winning chef Linton Hopkins and mixologist Greg Best in their joint venture of opening Holeman & Finch, where Thompson helped manage the kitchen and began establishing his personal food style and philosophy. This experience opened his eyes to the world of local, farm-to-table dining and craft of charcuterie. After Holeman & Finch, Landon spent the next two years under the tutelage of executive chef and owner Shane Touhy at Dogwood, furthering his love for local produce and upscale Southern cuisine. Thompson also worked as sous chef at Craft, Tom Colicchio’s flagship restaurant in Atlanta, where he solidified his seasonal and ingredient-driven style of cooking under local chefs Kevin Maxey and Adam Evans.

Equipped with confidence and inspiration from these experiences, Thompson joined the Castellucci Hospitality Group as chef de cuisine at The Iberian Pig in 2011. He spent his time at the modern Spanish restaurant surrounded by a passionate and talented brigade, learning how to elevate simple and rustic Spanish dishes to new heights utilizing pristine local produce and the highest quality seafood available. In June 2013, Thompson brought his Spanish cooking experience to the creation of Cooks & Soldiers as executive chef. Tapping into more than eight years of working under great chefs, Thompson helped make the dream of Cooks & Soldiers a reality, assisting with menu and concept development.

Thompson currently lives with his girlfriend, Windsor, and their two mixed breed pit bulls, The Dude and Lucy. When he isn’t in the kitchen, Thompson enjoys music, from Patsy Cline to Pantera, hunting and outdoor activities such as biking, mountain climbing and boating.

Pintos_Asadoor

The name Cooks & Soldiers is inspired by the annual Tamborrada festival of San Sebastian, Spain. Tamborrada happens every year on the 20th of January (the feast of Saint Sebastian). At midnight, in the Konstituzio Plaza in the "Alde Zaharra/Parte Vieja" (Old Town), the mayor raises the flag of San Sebastián. For 24 hours, day and night, the entire city is awash with the sound of drums. The adults, dressed as cooks and soldiers, march in different companies across various parts of the city with different schedules. The celebration finishes at midnight when the city flag is lowered at various locations, while the main meeting point remains the Konstituzio Plaza.

PINTXOS Y ASADOR

Pintos_Asadoor

Basque cuisine, the cuisine of the Basque people, includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos (Basque tapas), Idiazabal sheep’s cheese, txakoli sparkling wine, and Basque cider.

Asado is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue. An asado usually consists of beef alongside various other meats, which are cooked on a grill, called a parrilla, or an open fire.

A pincho (Spanish: literally “thorn” or “spike”) or pintxo is a small snack, typically eaten in bars, traditional in northern Spain and especially popular in the Basque country and Navarre.

Tamborrada

Tamborrada of Donostia (in Basque Donostiako Danborrada) is an annual festival held on January 20 in the city of San Sebastián, Spain. At midnight, in the Konstituzio Plaza in the “Alde Zaharra/Parte Vieja” (Old Town), the mayor raises the flag of San Sebastián. For 24 hours, day and night, the entire city is filled with the sound of drums.

The adults, dressed as cooks and soldiers, march in different companies across various parts of the city with different schedules. The celebration finishes at midnight when the city flag is lowered at various locations, while the main meeting point remains the Konstituzio Plaza.

*****Photo Credit Heidi Geldhauser*****

Landon Thompson

Landon Thompson
Executive Chef

A Georgia native, Landon Thompson brings Southern roots and an esteemed culinary résumé to his role as executive chef at Cooks & Soldiers. Since frying crab cakes at four years old and watching “Great Chefs of the World” on the Discovery Channel as a child, Thompson has chased after his dream and taken the restaurant industry by storm.

In 2005, Thompson moved from his hometown of Columbus to Atlanta to attend the Art Institute of Atlanta and pursue his dream of working in a professional kitchen. While in school, he worked through the ranks from dishwasher to line cook at ONE. Midtown Kitchen. After graduating with honors in 2007, Thompson worked under renowned chef Richard Blais at Element Restaurant and Lounge, and as sous chef at Virginia-Highlands neighborhood hotspot, Dish.

Next, he joined James Beard Award-winning chef Linton Hopkins and mixologist Greg Best in their joint venture of opening Holeman & Finch, where Thompson helped manage the kitchen and began establishing his personal food style and philosophy. This experience opened his eyes to the world of local, farm-to-table dining and craft of charcuterie. After Holeman & Finch, Landon spent the next two years under the tutelage of executive chef and owner Shane Touhy at Dogwood, furthering his love for local produce and upscale Southern cuisine. Thompson also worked as sous chef at Craft, Tom Colicchio’s flagship restaurant in Atlanta, where he solidified his seasonal and ingredient-driven style of cooking under local chefs Kevin Maxey and Adam Evans.

Equipped with confidence and inspiration from these experiences, Thompson joined the Castellucci Hospitality Group as chef de cuisine at The Iberian Pig in 2011. He spent his time at the modern Spanish restaurant surrounded by a passionate and talented brigade, learning how to elevate simple and rustic Spanish dishes to new heights utilizing pristine local produce and the highest quality seafood available. In June 2013, Thompson brought his Spanish cooking experience to the creation of Cooks & Soldiers as executive chef. Tapping into more than eight years of working under great chefs, Thompson helped make the dream of Cooks & Soldiers a reality, assisting with menu and concept development.

Thompson currently lives with his girlfriend, Windsor, and their two mixed breed pit bulls, The Dude and Lucy. When he isn’t in the kitchen, Thompson enjoys music, from Patsy Cline to Pantera, hunting and outdoor activities such as biking, mountain climbing and boating.

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