Ford Fry Restaurants
Carolyn Robinson is an experienced professional in the hospitality and culinary industry with a strong background in restaurant operations, design coordination, and wine service. Currently serving as Wine Captain at Ford Fry Restaurants since August 2021, Carolyn has previously held roles such as Captain and Server within the same organization. Carolyn's experience includes positions as an Estimator at Culinary Advisors and various roles at Ford Fry Restaurants that focus on server responsibilities and design coordination, where achievements include significant budget management and project execution for multiple restaurant openings. Additional experience encompasses roles such as Analyst at Blue Orbit Restaurant Consulting, Line Cook at King+Duke Restaurant, and Assistant Culinary Manager at Hillstone Restaurant Group, as well as diverse positions throughout time at The Statler Hotel and an internship as Design Project Coordinator at Cini-Little International, Inc. Carolyn holds a Bachelor of Science in Hotel Administration from Cornell University and an Associates in Culinary Arts from The Culinary Institute of America.
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Ford Fry Restaurants
Ford Fry Restaurants (FFR) is a team of Atlanta-based chefs and restaurants helmed by Restaurateur Ford Fry. In January 2007, Fry put down roots in Atlanta with the opening of his first restaurant, JCT. Kitchen & Bar. In less than a decade, the company opened 10 more restaurants in Atlanta and one in Fry’s hometown of Houston. The food and environments Fry’s team creates continue to garner FFR significant accolades, including multiple James Beard nominations, FOOD & WINE magazine features, anEsquire magazine award for Best Restaurant in America, and inclusion on similar “best of” lists in Bon Appetit, Southern Living, the Atlanta Journal-Constitution, and more. Fry’s portfolio of restaurants includes JCT. Kitchen & Bar, no. 246, The Optimist, King + Duke, St. Cecilia, The El Felix, Superica, Marcel, State of Grace (FFR’s Houston property) and BeetleCat. Fry’s goal is to continue creating restaurants that are relevant, timeless, and inspired, and do so in unique, soulful spaces – making no two just alike. He seeks to run restaurants measured by customer satisfaction and growth, not just benchmarked by sales. "I love finding talent in the region, and putting these people in an environment where they can learn and grow," Fry says. With this in mind, Fry strives to diligently equip FFR employees to take the next steps in their careers by cultivating their talents and watching them come into their own.