Joe Schafer
Appearing at: Main Event

Joe Schafer

Atlanta, GA
Electric Hospitality Co

Joe Schafer is the Vice President of Culinary for Atlanta-based Electric Hospitality. With over 25 years of experience, the James Beard Award nominee and Georgia native leads Executive Chefs and kitchen teams across all Electric Hospitality concepts: The Electric Room, Ladybird Grove & Mess Hall, Muchacho, and Ranger Station; he also oversees the culinary programs for the company’s full-service events and catering group, Electric Events. Schafer is focused on bringing dynamic, contemporary experiences through food to Atlantans and visitors alike.

Starting in the industry at a young age, Schafer worked as a busboy and dishwasher at a mom-and-pop restaurant before graduating from the Art Institute of Atlanta in 1999. He maintained a passion for being in the kitchen and went on to serve in several Executive Chef roles at top restaurants in Atlanta, including at King + Duke, Abbatoir, Little Bacch, and the Michelin-starred Bacchanalia. Under his leadership, Bacchanalia was nominated for several James Beard Foundation Awards, including Outstanding Restaurant and Outstanding Service.

Schafer then served as the Senior Executive Chef for the Atlanta Hawks at State Farm Arena. During his tenure, he led the arena to a number one ranking in the NBA for food, beverage, and hospitality, and received a platinum rating for their extensive zero waste program. Schafer’s team helped divert over one million pounds of waste from landfills, and State Farm Arena is the world’s first entertainment venue to earn such a certification. Through initiatives such as these, Schafer focuses on bringing dynamic, contemporary experiences through food to Atlantans and visitors alike.

Schafer has established himself as one of Atlanta’s premier chefs and continues to redefine the culinary landscape in the city with his thoughtful and dynamic menus. Schafer brings a strong focus on sustainability to all Electric Hospitality concepts, in addition to providing high-quality, cutting-edge dishes and customizable catering.

When he’s not in the kitchen you can find Joe spending time with his family — enjoying the outdoors, camping, working in the garden, and traveling to new cities to explore unique culinary scenes and experiences.

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