Les Marmitons is a gastronomic and social club of gentlemen who share a common interest in fine food, wine and the culinary arts. Through regular gatherings in professional kitchens members gain knowledge and experience in the planning, preparation, presentation, and dining of various fine cuisines under the direction of a professional chef. Its motto is: Gastronomie et Fraternite – from Friendship to Gastronomy
The tradition of a group of gentlemen inviting culinary professionals to lead them in preparing elaborate meals began in Europe many years ago, and was introduced to North America forty years ago. The word "marmiton" is French and means a kitchen boy, or chef's helper. With the growing interest in food and wine our membership continues to expand and benefit from our traditions of promoting friendship and gastronomy.
Les Marmitons Atlanta inducted in 1996 and its members have prepared over 160 dinners supervised by local chefs. Among the recent guest chefs who include A.J. Jones, with Milton’s, Laz Tenreiro of Lazaro’s Cuban Cuisine in Roswell, Sean Ford with Prime 120, Noah Bazarte of A&M Kitchen, Mike Gambini of North End Kitchen, and Michael Bologna of Vingenzo’s. Les Marmitons members pay an annual membership fee and are provided with a chef’s jacket, apron, and toque which they wear at each dinner.
Prior to each dinner, members review the menu which usually consists of an appetizer, salad course, one or two entrees, and dessert – each accompanied by the evening’s wine program. A fee is charged to cover the cost of groceries and wine.
Attendees are divided into teams, led by a team leader, with the responsibility of preparing, cooking, and serving a specific course under the guest chef’s supervision. Team assignments rotate and members take turns captaining each team. A typical Les Marmitons dinner begins around 5 p.m., with members enjoying wine and appetizers, meeting the guest chef, listening to an overview of the evening's menu, and discussing the timeline for meal preparation and service. During meal preparation, the chef moves around the kitchen, offering guidance and sharing expertise with groups. Members are free to observe different teams to witness the preparation of other courses. After each course is plated and served, members gather in the dining room to enjoy the food and wine, listen to the team captain describe specifics of the preparation, and receive feedback from the guest chef.
Over the years, the Les Marmitons Atlanta chapter has prepared its dinners in several professional kitchens, including Chattahoochee Technical College, St. David’s Episcopal Church in Roswell, and the Holy Transfiguration Greek Orthodox Church in Marietta, which the chapter currently calls “home.” Les Marmitons Atlanta boasts close to 40 members, with half of its members hailing from the Roswell/Alpharetta/Cobb County areas and the balance from.
Tim Wynkoop, Roswell, Member since 2019
"Les Marmitons is as much about fellowship, as it is about cooking. A very dear friend of mine who I've known for 20 years, Hank Kreutzinger, told me about this club that he belonged to where a "bunch of guys get together, drink wine and cook like crazy." I signed up that night! The camaraderie of this club is incredible. A fellow named Scott Hocker was introduced to me by our wives who were friends. He came over to my house one night, drank all my bourbon, and by the time he left, he was ready to join up. He's now our current President!"
What was the most memorable dish you've prepared?
"It was from Chef A.J. Jones, currently executive chef at Milton's Cuisine and Cocktails. She taught us how to make a phenomenal Tres Leches cake. It was the most challenging and delicious dessert I've ever prepared. I still dream about it!"
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