Welcome to LeBacchus Fine Foods
Le Bacchus exists to bring cost effective, high quality and consistent culinary solutions to the food service industry. We strive to find, or design and create food items that are representative of our client’s own style and approach to cuisine. Our purpose is to provide chefs the resources they need to achieve their professional goals. Through our flexibility, creative ideas and desire to take care of our customers, we will become THE preferred specialty food distributor in Atlanta and the surrounding markets.
History...
It all started with two guys and some gumbo.
It was a blustery Saturday morning at a baseball park in March of 2008 when David Evans approached his friend of several years, Scott Grieve, who was taking refuge behind home plate under cover from drizzling rain. David and Scott’s family had become well acquainted since 2000 as their sons played baseball out of the same park – Gwinnett County, Georgia - for many years.
David, an entrepreneur with a corporate background and dedicated amateur cook from Lubbock, Texas knew Scott was an executive chef by background; schooled in the culinary arts in Vermont - with extensive experience in kitchens around the country. David couldn't resist the chance to discuss his passion for cooking gumbo! David had married into a family that lived in a home on historic St. Charles Avenue; home of the famous St. Charles Avenue Streetcar Line in New Orleans. At this storied location and in this loyal local environment, the art of cooking gumbo is sacred. David had been indoctrinated through marriage to the culture and had developed a strong local and family following for his mahogany colored roux and the uniquely Texas-bent gumbo. Being that this particular dreary day was only one week after Mardi Gras 2008, and David still humbled by fellow revelers asking for his recipe, he couldn’t wait to talk to Scott about the feasibility of production and distribution of HIS gumbo.
Their interaction about food that chilly March day was just the first of many meetings over the following months.
Uncovering common interests, both of the men recognized the needs of Chefs could be filled with David and Scott’s sources, along with their passionate, creative and innovative abilities. They wanted to be able to ask any Chef , “What specialty items are you looking for?” and, provide it.
Le Bacchus Fine Foods was born.
Products in all categories of dining were developed and successfully tested. A concise business model was created. Their plan was to do what wasn't typically being done for Chefs. They wanted to step outside the traditional box and make available a flexible method to work with Chefs and thus, have a mutually rewarding experience. Once organized and functional, test markets were met with success in the greater metropolitan Atlanta area. Today, Le Bacchus Fine Foods serves an ever expanding area with personal service, fresh ideas and chef created, hand-made products for large and small operations.
