is a food and culture
expert born and raised in Atlanta. Standing on a beer box as cashier, she was
trained at an early age in the family restaurant business then graduated from
Vassar College and Harvard University (M.P.P. Management and Policy). Before
starting her own business in 2009, she led diversity, strategic marketing and
communications teams as a writer, trainer and project manager for Fortune 500
companies and has served in public office.
Ms. Keng has authored several published articles, writes a weekly food and
culture blog, has a YouTube Channel and is regularly featured as a host/emcee,
chef instructor or multicultural marketing speaker at regional and national
culinary events and on television, radio and online. She has taught over 150
hands-on cooking classes for children and adults, led dozens of Asian market
tours and is active on community boards, including Eat with Natalie! on
Meetup.com. She is often joined by popular co-host and mother, Margaret Keng, a
former Teacher of the Year and international business consultant.
Chinese Southern Belle ™ (CSB), delivers the “the best of East and West” in
food and cultural entertainment with Buddha-to-Bubba stories, healthy eating and
eco-friendly tips. Follow Natalie’s food and cultural adventures at www.ChineseSouthernBelle.com,
Facebook, Twitter, YouTube and Meetup.com.
Chef Faye Stein
obtained a degree in baking and pastry from Tante Marie, a French culinary
school in San Francisco. Immediately
after graduation, she went to work for Moss and Stone Restaurants. It was there
that her real education began in upscale bakery production and fine dining
bread and pastry. After many years with Moss and Stone, she began
catering events, worked as a private chef, as well as menu consulting and
creating pastry for local restaurants. She began teaching cooking classes for Sur La
Table in 2009. Teaching to both kids and adults soon became a
passion. In 2010, Chef Faye became a manager for the culinary program,
and devoted herself full time to teaching. Meanwhile, she and her husband
had been searching for a place to pursue their dream of holistic, “all
pastured” ranching. Though they had looked for several years in Northern California,
they found their piece of heaven here in Georgia. Chef Faye now lives on a
small, but growing farm and is very excited about her joint venture as farmer
Chef Kimathi Robinson was raised along the coast of Northwest Florida and grew
up hunting, fishing, and gardening. So,
becoming a chef was a “natural progression.”
From offshore catering to fine dining, Chef Kimathi brings a wealth of
knowledge and experience to Hal’s Kitchen.
With formal training from Le Cordon Bleu, Chef Kimathi began honing his
skills at Jackson’s Steakhouse and later Fish Out of Water, both DiRoNA
(Distinguished Restaurants of North America).
It was his stint as Sous Chef of Vintij Wine Boutique and Bistro, helped
to feed his passion for viticulture and Garde Manger, classic French food
preservation techniques. After rising to
the role of Chef de Cuisine at 600 South in Pensacola, Chef Kimathi set his
sights on Atlanta, where he now shares his skills and experience at Hal’s
Kitchen as well as varied list of private clients.