Alumni Magazine - Fall 2008 - (Page 44) Flavors FIVE FLA VORS From Spanish paella to Southern barbecue, Cajun to Mexican, savory to sweet, Georgia Tech alumni are influencing what Americans are eating. Meet five Tech graduates who have engineered careers as restaurateurs, gourmets and industry leaders. Riccardo Ullio made a name for himself in Atlanta with a highly acclaimed Italian restaurant. He’s now spread beyond his roots to bring his take on Brazilian and Spanish cuisine to Midtown. Mat Hathaway and a co-worker hatched a plan for a barbecue restaurant after smoking 28 turkeys for Thanksgiving. Alumnus John Howton’s Blackwater Grill serves up fresh Cajun, low-country and Southern-coastal food on St. Simons Island. Dan Pittard is the president and CEO of Rubio’s Fresh Mexican Grill, which introduced the fish taco to America. Pittard is working to bring Rubio’s to cities across America. Dale Potts worked in the construction industry for more than 20 years before launching Sugar Marsh Cottage to sell her handmade cookies and confections. All five have used their Tech educations to build their food careers. Photos: Caroline Joe 44 Georgia Tech Alumni Magazine • Fall 2008
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