Ollie Honderd
Chef du Cuisine, Madeira Park
Madeira Park’s Chef de Cuisine Ollie Honderd first caught the cooking bug while traveling and working on farms in France during the summer of 2009.
After flirting with a career as a public-school English teacher, he decided to scratch the cooking itch, and landed his first kitchen job at the hip Detroit staple, Slows Bar BQ. During his time in Detroit, Ollie got his feet wet in the restaurant industry, hosted a few silly pop-ups under the moniker “resto-change-o,” and blew his paychecks at the peerless food mecca, Eastern Market.
In 2014, Ollie moved to Boston to continue his food education, where he worked under the farm-to-table savant Eric Cooper (Forage), and Boston heavy-hitters Tony Messina (Uni) and Rachel Miller (Nightshade). Ollie’s time in Boston was marked by jogging around posh parks, dodging pugnacious New Englanders, and debating his gung-ho peers in Irish dive bars.
In 2016, he spent a “sabbatical” summer in Italy and France, before moving back to his native Atlanta to put down roots and marry his high school sweetheart, Paula.
Back in his hometown, Ollie cooked at longstanding Atlanta favorites Bocca Lupo and Gunshow, before starting the farm-to-table catering company Moveable Feast ATL with Paula in 2018. The company grew in sales and reputation over the following two years but permanently shuttered during the pandemic.
In the intervening time, Ollie fed doctors at Emory University Hospital and cooked for tech workers at Salesforce–two chef positions that coincided nicely with starting a family.
In 2024, Ollie fortuitously met chef Steven Satterfield of Miller Union AT TK and after a promising tasting with partners Neal McCarthy and Tim Willard, was offered the role of Chef de Cuisine at their new Poncey-Highlands restaurant and wine bar, Madeira Park.
Ollie’s mission is to run a great kitchen, serve simple, craveable wine-friendly food and be a good dad.
