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GA Only-in-YPO Chef Led Dinner
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When: Tuesday, June 26, 2018
6:00 PM
Where: Cooks and Soldiers
691 14th Street
Atlanta, Georgia  30318
United States
Contact: Kim Stevens
770-690-8449 ext. 21

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UPDATE: We are excited about our YPO GA dinner on 6/26 at Cooks & Soldiers.   Unfortunately, Chef Edger from Mexico has had an illness in his family that has forced him to cancel his trip.  However, the dinner is on and will be a rich tribute to the finest Mexican cuisine.  Chef Ridgeway will offer inspired dishes based on Federico’s recent culinary adventures in Mexico.  In addition to great food and great company, we will have live music and Tequila tasting. 

YPO Southern 7 Georgia Members and Spouse/Partners are invited to a special collaborative dinner with Chef Edgar Delgado of Carlota, Mexico City at renowned restaurant Cooks & Soldiers in Atlanta. Mexico City is receiving international critical acclaim, and hot on the scene Carlota is regularly chronicled as one of the top destinations in the city. Chef Edgar will team up with Executive Chef of Cooks & Soldiers Matthew Ridgway to create a one-of-a-kind experience heralding the culture and nuances of this unique foodie haven.
  • Mingle over cocktail hour while participating in a Mezcal/Tequila tasting and enjoying live entertainment.
  • Indulge in a multi-course meal with wine-pairings.
  • Hear anecdotes from both chefs, and YPO member and restauranteur Federico Castellucci.
  • Learn about the exploding fine dining scene in Mexico City.
This is a great way to kick-off the new YPO Georgia year and to engage with fellow members and spouses.
Date: June 26, 2018 for Members & Spouses or Significant Others
Location: Cooks & Soldiers, 691 14th St NW, Atlanta, GA 30318
Time: 6 PM Social Hour with passed appetizers and special cocktails included; 7 PM dinner.
Cost: $75 per person


Matthew Ridgway
Executive Chef, Cooks & Soldiers


Matthew Ridgway brings more than 22 years of experience in the culinary industry to his role as executive chef at Cooks & Soldiers. From working in fine dining restaurants across the U.S. and France to running his own charcuterie business, Ridgway boasts an extensive background and unique perspective to the team.


After training at Johnson & Wales in Providence, R.I., Ridgway started his career at The Fountain Room in Philadelphia’s Four Seasons Hotel, where was mentored by chef Jean-Marie Lacroix. Under Lacroix’s guidance, he rose through the ranks to become chef de cuisine and chef de restaurant at Lacroix at The Rittenhouse Hotel, named Esquire’s “Restaurant of the Year.” In 2001, Lacroix sent Ridgway to France to hone his skills at George V, a three Michelin star restaurant in Paris and Le Relais Sainte-Victoire in Aix-en- Provence. Ridgway returned to the U.S. to work under James Beard Award winning chef Joël Antunes at Joël Restaurant in Atlanta and as chef de cuisine at New York’s acclaimed Oak Room.


In 2009, Ridgway founded PorcSalt, a small charcuterie business focused on producing local, sustainable and artisanal products from pasture-raised duck. Ridgway went on to become owner and chef of The Pass, a neo-French “roadhouse” in Rosemont, N.J., which opened to critical acclaim from The New York Times and was quickly and consistently recognized as one of the state’s finest restaurants.


Ridgway returned to Atlanta in 2015 and became executive chef of Gypsy Kitchen and Southern Gentleman, located at The Shops at Buckhead Atlanta. In August 2017, he returned to his upscale, fine dining roots at Cooks & Soldiers. In his spare time, Ridgway enjoys exploring new flavors, ingredients and techniques. He currently resides in southwest Atlanta.


Edgar Delgado

Executive Chef, Carlota


Edgar Delgado was born and raised in Mexico City and began his culinary career when he was 17 years old in Europe after graduating from the Culinary Institute Luis Irizar in San Sebastian Spain.


Following graduation, Edgar lived and studied in Spain for 7 years while working various internships working part time as a baker apprentice and dishwasher at pintxo bars. He sought time to work for culinary masters such as Martin Berasategui. At M.B. Lasarte, Edgar was exposed to the creative expressions of Chef Martin Berasategui, his use of local Basque ingredients with a progressive cooking techniques, developed and refined his cooking skills. Edgar also took part as chef de partie for Hilario Arbelaitz Zuberoa, a 3 Michelin Star restaurant and Juan Mari Arzak at Restaurant Arzak in San Sebastian were Edgar’s inspiration for the use local produce was born.


Coming back to Mexico City, Edgar took on his first position as Executive Chef for the US Embassy mission in Mexico City. During this time he ventured in opening a small kitchen devoted to researching traditional Mexican seeds and produce. For this work Edgar was named Ambassador for Slow Food Mexico and Latin America.


In 2016 we Edgar took over the kitchen of the recently opened Carlota Restaurant in San Angel, with traditional Mexican inspired cuisine. In 2017 it was named restaurant revelation of the year earning a spot at Mexico´s best 25 New Restaurants 2017. Edgar´s passion for local seafood earned him a position as spokesman for COMEPESCA, campaign focused on sustainability and good fishing practices in Mexico. 


Recent press on Mexico City:

· Eater (5.12.17) – The 12 Hottest New Restaurants in Mexico City

· Eater (1.11.18) – The 38 Essential Mexico City Restaurants

· Conde Nast Traveler (2.27.18) – 30 Best Restaurants in Mexico City

Recent press on Carlota

· Food & Wine – Best Restaurants in Mexico City

· Dwell (4.21.18) – 10 Best Places for Design Nerds to Dine in Mexico City

· The Wall Street Journal (11.30.17) – Mexico City’s Fine-Dining Movement



If cancellation is made after June 22 please refer to cancellation policy below.  

All cancellations must be received via email to the Southern 7 staff representative responsible for the event. If there is a waitlist and another attendee takes the cancelled attendee’s spot, the cancelled attendee’s  registration fee will be refunded.  If there is no waitlist or no one takes the cancelled spot, no fees  will be refunded. 
For events with no registration fee and a registrant cancels , there will be a $100 cancellation fee.

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