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The world’s finest teaching restaurant – a truly unique and elevated experience where education meets experiential dining.
Chef JOËL ANTUNES
Chef in Residence
As our new Chef in Residence, he will bring a wealth of knowledge and expertise. His experience ranges from Executive Chef at The Oriental Bangkok, known as the #1 hotel in the world during his tenure, opening Les Saveurs in London, where he earned a Michelin Star, and leading the award-winning Dining Room at The Ritz-Carlton, Buckhead.
Chef Antunes also opened his own restaurant in Atlanta, Joël, for which he earned a James Beard Best Chef of the Southeast Award. He later served as the opening Executive Chef at the historic luxury Capital Hotel and its restaurant, One Eleven, in Little Rock, AR. In 2022, he returned to France and served most recently as the Chef in Residence for Forbes Travel Guide’s Le Logis, an intimate luxury hotel in Cognac, France.
Master Sommelier in Residence
Master Sommelier Thomas Price has spent the last 35 years working in some of Seattle’s most prominent restaurants, including his own. Shortly after obtaining his Master Sommelier certificate in 2012, Price joined Jackson Family Fine Wines as National Director of Wine Education, in addition to working with Auburn University’s Hospitality Management program as a visiting sommelier over the last eight years.
Chef Joël Antunes, our Chef in Residence, works alongside our Ithaka Hospitality Partners team as well as Auburn University’s culinary science faculty to create a unique restaurant experience for both our guests and our students. We provide an ever-changing culinary experience for students as well as clientele in a beautiful and intimate environment. Our vegetables, produce and herbs come from an operational rooftop garden, created and managed by Auburn University’s Horticulture Program, and looking out over our iconic Samford Hall.
Chef Joël Antunes, our Chef in Residence, works alongside our Ithaka Hospitality Partners team as well as Auburn University’s culinary science faculty to create a unique restaurant experience for both our guests and our students. We provide an ever-changing culinary experience for students as well as clientele in a beautiful and intimate environment. Our vegetables, produce and herbs come from an operational rooftop garden, created and managed by Auburn University’s Horticulture Program, and looking out over our iconic Samford Hall.
A roof-to-table experience, 1856 – Culinary Residence’s menu is shaped by the produce grown on the rooftop garden of the Tony & Libba Rane Culinary Science Center. Seasonally-inspired and rotating often, the menu is set by our Chef In Residence, Joël Antunes, and executed by our culinary team and students of the Horst Schulze School of Hospitality Management.
Chef Joël Antunes, our Chef in Residence, works alongside our Ithaka Hospitality Partners team as well as Auburn University’s culinary science faculty to create a unique restaurant experience for both our guests and our students. We provide an ever-changing culinary experience for students as well as clientele in a beautiful and intimate environment. Our vegetables, produce and herbs come from an operational rooftop garden, created and managed by Auburn University’s Horticulture Program, and looking out over our iconic Samford Hall.
Chef Joël Antunes, our Chef in Residence works alongside our Ithaka Hospitality Partners team, Auburn University’s Horst Schulze School of Hospitality Management’s Culinary Science Faculty and Auburn University’s Horticulture team to create the world’s finest teaching restaurant – a truly unique and elevated experience where education meets experiential dining.
Elevated spaces for the most special of occasions. 1856 – Culinary Residence has three unique options for your next event.
Elevated spaces for the most special of occasions. 1856 has three unique options for your next event.
Stay in Touch
Sign up to be the first to receive special news and event updates from 1856 – Culinary Residence.
Stay in Touch
Sign up to be the first to receive special news and event updates from 1856 – Culinary Residence.
DINNER
Tuesday – Saturday
5:30 pm – 9 pm
LUNCH
Tuesday – Saturday
11:00 AM – 2:00 PM
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Horst Schulze School of Hospitality Management
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Experience an unforgettable evening at 1856 – Culinary Residence as we welcome legendary Chef Norman Van Aken for an exclusive event, The Art of The Plate.
Renowned as the “Founding Father of New World Cuisine,” Van Aken has shaped the culinary world with his innovative fusion of Latin, Caribbean, Asian, American, and African flavors.
A James Beard honoree and celebrated author, he continues to inspire the next generation of chefs through education and philanthropy.
Don’t miss this rare opportunity to savor the artistry of one of America’s most influential culinary pioneers!
*Chef Van Aken will only be in person Friday evening, however we will still offer his menu on Saturday
Experience an unforgettable evening at 1856 – Culinary Residence as we welcome legendary Chef Norman Van Aken for an exclusive event, The Art of The Plate.
Renowned as the “Founding Father of New World Cuisine,” Van Aken has shaped the culinary world with his innovative fusion of Latin, Caribbean, Asian, American, and African flavors.
A James Beard honoree and celebrated author, he continues to inspire the next generation of chefs through education and philanthropy.
Don’t miss this rare opportunity to savor the artistry of one of America’s most influential culinary pioneers!
Experience an unforgettable evening at 1856 – Culinary Residence as we welcome legendary Chef Norman Van Aken for an exclusive event, The Art of The Plate.
Renowned as the “Founding Father of New World Cuisine,” Van Aken has shaped the culinary world with his innovative fusion of Latin, Caribbean, Asian, American, and African flavors.
A James Beard honoree and celebrated author, he continues to inspire the next generation of chefs through education and philanthropy.
Don’t miss this rare opportunity to savor the artistry of one of America’s most influential culinary pioneers!
*Chef Van Aken will only be in person Friday evening, however we will still offer his menu on Saturday
