This Week at Montaluce
Tuesday – Thursday: Lunch Service from 11am-3pm and Wine Tasting from 11am-5pm. Free tour at 2pm daily!
Friday – Lunch Service from 11am-3pm / Dinner Service from 530pm-830pm. We have limited availability for Dinner so call now for your reservation!
Saturday – Lunch Service: 11am-3pm (Last seating at 2pm for Private Wedding) Tasting Room open from 11am – 4pm (Last Tasting at 4pm for Private Wedding)
Sunday – Brunch Service: 11am-3pm / Tasting Room open from 12pm-5pm with Live Music from 1pm-4pm
For any and all food service in the Le Vigne Restaurant, call 706.867.4060 as reservations are required.
Chef Austin first discovered his gift for cooking at a young age, cooking and baking with his mother, grandmothers, and aunt. A native of southern Mississippi, he grew up within an hour of the gulf coast and New Orleans. Weekly visits to the French Quarter and fishing with his father was Austin’s first experience of the traditions of southern regional cuisine and the importance of locally sourced and endorsed ingredients.
He worked in restaurants part time at the age of 18 while in college and found his passion a short two years after enrolling in the California School of Culinary Arts in Pasadena California. After a short time at The Jonathan Club Santa Monica, Austin moved back to his southern roots.
In Atlanta, Austin worked at Buckhead Life Restaurant Group’s Greek concept, Kyma, where he honed his skills learning cuisine variations, leadership, and attention to detail, earning him a position on the opening team of Bistro Niko, Buckhead Life’s newest modern French bistro concept. Following his experience in Buckhead Life Restaurant Group and a short stint at BLT Steak in the W Downtown hotel, Austin spent a year at Canoe Restaurant in Vinings. At Canoe he was able to integrate a simplistic and ingredient driven Mediterranean training and a local ‘farm to table” concept to create a unique style of Avant-garde Southern American cuisine.
At Le Vigne, Chef Austin’s personal style is reflected in the artistry of his plates, his well established flavor combinations, and a distinctive way of presenting familiar local ingredients with an innovative elegance.