Ford Fry Restaurants
Monique Blakley has extensive culinary experience, currently working as a Line Cook/Prep Cook at Ford Fry Restaurants since July 2019. Prior to this role, Monique held positions as a Line Cook at Compass Group from November 2015 to September 2019, and at several other establishments including Chattahoochee Country Club, Zinburger Wine and Burger Bar, 850°F Barpizza, LIFETIME FITNESS, and House of Hummus LLC. Monique's career in the culinary field began at Publix Super Markets as a Baker/Decorator from August 2010 to December 2017. Monique completed culinary education at Le Cordon Bleu Atlanta from 2010 to 2012.
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.