We are a farmer, a restaurateur, a chef, and a butcher, united to redefine what a burger can and should be.
Actually we are a big family of folks whose skill in field, frying pan, floor and fork combine to make our humble company all it is. Our farmer-owner is Jason. His goal is to create a more sustainable and just agriculture system in the state of Georgia and beyond by building dynamic local markets that connect consumers with the source of their meat. He is also co-owner of Farm 255 in Athens, Georgia. Jason owns and operates the farms that produce Farm Burger and Farm 255’s meat and vegetables: Full Moon Farms, the vegetable row crop side of the operation, and Moonshine Meats, an innovative and highly diversified meat production enterprise that connects all the dots from pasture to plate.
Our restaurateur-owner is George. His passion for sustainability and seasonality comes from years spent as Manager of Peter Hoffman’s Savoy of New York and Nora Pouillon’s Restaurant Nora of Washington, D.C., both award-winning national landmarks of local and organic eating. He has served as Operations Consultant for Farm 255 for the past year, and prior to Farm Burger & Farm 255 he was part of the Concentrics Restaurants management team, acting as Director of Operations of both Room and Lobby restaurants of the TWELVE hotels and the opening GM of TROIS. Before moving his family to Atlanta, Frangos was the owner/operator of acclaimed destination restaurant Victory 96 State Street in Portsmouth, New Hampshire. In addition to Savoy his New York days included three years as Restaurant Manager of Eric and Bruce Bromberg’s Blue Ribbon Bakery.
Our chef in Decatur is Terry Koval. Terry returned to his roots of sustainable cuisine with his adventures in seasonal grassfed burgers. He began his restaurant career at the age of fifteen, and his lack of formal training and ambitious culinary approach fit perfectly with this group. He most recently served as Executive Chef of Room at TWELVE, awarded a 3-star review from The Atlanta Journal-Constitution under his tenure. He served as the Executive Sous Chef under Gary Mennie at Canoe in Vinings for three years before joining Concentrics Restaurants as the Sous Chef of Lobby at TWELVE in 2005.
Our chef in Buckhead is Dan Latham. Dan comes from farming families of Mississippi and the Ozarks, and is known best around Atlanta for Moto Bene, his seasonally-sourced mobile pizza oven. He cut his culinary teeth working with Mario Batali in New York for many years with various operations including Po, The Food Network and Studio del Gusto of Italian Wine Merchants, out of which he produced Babbo's charcuterie program. After New York, he opened his own spot in Oxford Mississippi, L&M's Kitchen & Salumeria as well as Pancetta Ranch, a small custom butcher shop to compliment, for which he earned a James Beard Nomination for Best Chef South. He most recently has been working as a consultant in sustainable meat sourcing and restaurant operations for clients such as Jim N Nick's BBQ, the Eat Real Festival of Oakland and Los Angeles, and Burger Up of Nashville.
Sean Gray is our managing partner. Sean first came to Atlanta during the '96 Olympics to run a Damon's franchise, taking the company from one to six stores. While his children were young, he moved his family to Clemson, SC to partner with a friend in opening Rockhopper's bar and grill, still alive and thriving. In 2003 the draw of the big city brought Sean back to Atlanta to work with Bob Amick at One Midtown Kitchen. As Concentric Hospitality evolved as a prominent restaurant group for the city, Sean took the helm of Two Urban Licks, their flagship restaurant, for 6 years until the burger itch brought him to partner with George and Jason in opening the first Farm Burger.
Our butcher is West Georgia Processing in Carrollton, Georgia. They slaughter our animals humanely and quickly and cleanly and cut our meat like the artisan butcher of the local deli in your parents' home town fifty years ago. We have a very unique relationship with our butcher in that we truly collaborate to bring out the best end product. After all the care that has been taken in the field, during the course of the animal's life, the butcher is the final and most important step in securing the beauty and flavor of pasture-raised meat. Owner and Butcher Tim Dyer is our partner in primals, and we are grateful for his skilled contribution. Carcasses age for 5-14 days, and then are cut to order as per specifications that compliment Farm 255, Farm Burger, and Moonshine Meat CSA and customer needs, and then it comes to Farm Burger and becomes your burger. Your Farm Burger.