#FGRFamily Spotlight | Kevin Cunningham
October 24, 2020
A dedicated and talented roundsman, Kevin Cunningham has been a part of the La Tavola team for over three years. His commitment to excellence and positive attitude are evident in his work each day, and we sat down to learn a little more about him. Read on!
Where are you from?
I was born in Louisiana, but grew in Macon, Ga. about an hour and a half south of Atlanta.
What is your role at La Tavola and how long have you been with the team?
I’m a roundsman, and I’ve been here for a little over three years now!
What is your favorite thing about being part of the Fifth Group family?
I’ve been shown incredible hospitality at La Tavola since day one, and it’s taught me a lot about how to be a good teammate and leader.
How did your career in hospitality begin?
Well, my first job at age 16 was at a Waffle House in my hometown. I worked there for five years and learned the basics of cooking, which has been instrumental in the growth of my career.
Where do you live now and what are your favorite spots in your neighborhood?
I live in Morrow, Ga. so it’s a bit of a commute to La Tavola, but I love the neighborhood! I enjoy visiting LA Fitness and the nearby Southlake Mall area.
What is your favorite Fifth Group Restaurants dish?
I really enjoyed the crab cake appetizer at South City Kitchen Midtown last time I was there. The seasonal combination of the dish was very well put together and the flavors were mind blowing! But at La Tavola, I’d say it’s the spaghetti nero, hands down.
What is your favorite band?
What is your favorite thing about Atlanta?
The energy of the city is what made me decide to move up here in the first place, and it’s still something I enjoy.
Favorite celebrity chef?
What are three adjectives that best describe you?
Creative, motivated and persistent.
Who inspires you most in your career?
My big brother, Willie Brittian.
If you could invite one person, living or dead, to dinner at a Fifth Group restaurant, who would you bring and where would you take them?
I would bring my grandmother, Thelma Watts, to La Tavola. I found out after she passed away that she was a chef earlier in her life, and she passed down a shoebox of recipes that I intend to continue learning from.