ANDREAS MÜLLER

Executive Chef

Some of Andreas Müller’s fondest memories of growing up in Sweden revolve around food, from foraging for mushrooms to picking potatoes for his aunt’s potato salad to watching his grandmother cook applesauce and his mom bake bread. He was exposed to fresh, homegrown fruits and vegetables at a young age, which ignited his passion for cooking.

“We ate potatoes six days a week, and they are still the best potatoes I have ever tasted,” recalls Müller. “Our meals weren’t fancy, but they were delicious and down-to-earth. When we went to my grandmother’s house, however, she would put out a huge spread – shrimp sandwiches, five different cheeses, and always a cured leg of lamb. And she had a beautiful garden with apples and plums.”

This blending of rural and refined culinary influences from both sides of his family makes Müller the perfect candidate to helm the kitchen at Revival, where he uses precise techniques and farm-fresh ingredients to elevate the traditional Southern family-style suppers that chef/owner Kevin Gillespie experienced as a child. 

Despite originating from very different parts of the world, both chefs have a lot in common when it comes to their family traditions and early culinary influences. Gillespie has relied upon Müller to help him carry out his culinary visions at previous restaurants, and Müller’s flawless communication skills and established relationships with many small urban farmers will help him succeed once again in his latest post.

A graduate of Le Cordon Bleu College of Culinary Arts in Atlanta, Müller first worked under Gillespie as chef de partie at Woodfire Grill. He spent over two years at the restaurant, learning the ropes of fine dining. After departing Woodfire Grill, Müller took on sous chef roles at Atlanta restaurants 4th & Swift and H. Harper Station before re-joining Gillespie at Gunshow as a “kitchen dude.” At Gunshow, Müller mastered the art of timing and enjoyed creating menus with ever-changing ingredients while building long-lasting relationships with local farmers.

Gillespie and Müller already feel like family, and Müller likens his post at Revival to that of a house manager who upholds the property. “We have a big garden in the front of the restaurant that the whole team is involved in, and I'm relying on a lot of those herbs and produce in the kitchen. It all fits together beautifully.”

Müller's goals for the future of Revival are focused on building a strong foundation for the restaurant so that it can flourish within the Decatur community.  “I really want to grow some roots; I want Revival to be part of Decatur for many years to come.”

Müller resides in the Inman Park neighborhood of Atlanta with his girlfriend, Chrysta, and their two dogs. When he isn’t manning the Revival kitchen, he enjoys being outside – biking, hiking, swimming and exploring farmers markets. 


Rémi Granger

Executive Sous Chef

Rémi Granger knew he wanted to be a chef by the time he was 10 years old. He grew up cooking for his family in his hometown of Blois in Loire Valley, France, and developed an appreciation for fresh ingredients and traditional French dishes at a young age.

“My grandparents inspired me to be a chef,” says Granger. “They were farmers who raised goats, rabbits, chickens and other animals. We would go feed the goats, pick up the eggs from the chickens and then go get fresh vegetables from their gardens. They even made their own wine. They always ate everything fresh, and fresh ingredients are still my favorite to work with.”

This early ambition to cook led Granger to formal training at Lycée Hôtelier et de Tourisme de Blois, where he studied under classically trained masters of culinary art. After graduation, he took prestigious cooking positions at luxury Five Star hotels in France, Florida and Georgia. Now, Granger is infusing Revival’s Southern dishes with his classical French training and admiration for local, farm-fresh ingredients.

“Except for the fried foods, classic French comfort food really is the same as Southern comfort food,” says Granger. “Although my favorite dishes to cook will always be French – foie gras, beef ragoût, liver, tripe, really anything rich – cooking with Kevin [Gillespie] has really showed me the importance of seasoning and thinking outside the box when it comes to Southern food.”

After working at The Ritz Carlton, Amelia Island, Granger came to Atlanta with the goal of working for Gillespie, with whom he shares both a cooking style and a passion for traditional comfort foods. Gillespie’s precision in execution and overall creativity drew Granger to Gunshow, where he began working in April 2014, first as a “kitchen dude” and then as the restaurant’s sous chef, before becoming the executive sous chef at Revival.

 Now, Granger feels transported back to his grandmother’s house in France. “The environment at Revival is the same as it was at my grandma’s house; she cooked a lot, and we all sat down together to share the meal,” he recalls. “When I’m slow-cooking food at the restaurant, like braising ham hock, that’s when I feel closest to my French roots.”

 When Granger isn’t in the kitchen, he enjoys spending time with his wife at their Grant Park home, drinking a good beer and going to see live music.