Brian So

Marietta is a historic Civil War-era city northwest of Atlanta — Spring's position there, outside the perimeter highway, signals that Atlanta's culinary renaissance is extending beyond the city limits. So's cooking is rooted in Georgia's extraordinary agricultural diversity: Georgia peaches, Vidalia onions, Appalachian heritage grains, Georgia's coastal seafood.

Brian So is the chef-owner of Spring in Marietta, Georgia — the first restaurant outside Atlanta's perimeter to earn a Michelin star (2024). Opened in May 2016, Spring serves contemporary American cuisine with a strong focus on seasonality, drawing from the agricultural richness of northern Georgia.

USA — trained in American contemporary fine dining; focused on Georgia seasonal produce

Career

• Chef at American fine-dining restaurants, USA (2005–2016)
• Owner-Chef at Spring, Marietta, Georgia (2016–present)

Mentored by American farm-to-table tradition.