At a young age, Kyler Strom stepped into the role of executive chef at Hamp & Harry’s. His rapid rise was fueled by a deep, early passion for food and an unforgettable moment that still drives him today.
“I knew from a young age that I wanted to be a chef,” Strom says. “I was always fascinated by food and flavors and how they can be manipulated into new versions of themselves.”
Though he initially pursued a degree in finance, the pull of the kitchen was undeniable. Back in his hometown of Lawrenceville, he began working as a line cook at a farm-to-table restaurant, creating lunch specials before earning a permanent place on the menu.
“I still remember the first time a table of nine all ordered one of my dishes without even knowing my name,” he recalls. “I’ve been on fire since. I never want that feeling to fade, and I chase it relentlessly.”
Growing up in the Atlanta area gave Strom a diverse culinary foundation that continues to influence his style. Proximity to communities like Buford Highway and Duluth meant exposure to a wide range of global cuisines.
“We ate a lot of Latin and Asian cuisines, but we still had classic Southern barbecue joints and meat-and-threes,” Strom says. “Once I got the opportunity to create my own dishes, I wanted to combine all the flavors I grew up loving.”
That blend of Southern tradition and global influence defines his approach. Rather than forcing a fusion, Strom lets ingredients tell the story.
“Many of the ingredients we think of as ‘Southern’ actually originate from other regions,” he says. “Okra, benne seeds, Carolina Gold rice—they already have long histories in other cultures. When I use those ingredients, they naturally take my creativity to another place.”
For Strom, creativity starts with relationships, particularly with local farmers and purveyors.
“I keep my creativity flowing by staying closely connected to what’s available at the farmers market and what our community farmers can provide,” he says. “It’s very easy to feel inspired when you’re working with ingredients that are this fresh and this close to the source.”
That connection plays a central role in menu development. “I know and care about the people I’m buying from,” Strom adds. “We’re supporting our community, and I value knowing our food was raised with love and care.”
Cooking seasonally also means capturing ingredients at their peak. “I love using ingredients when they’re at the height of their flavor,” he says. “Our strawberries are almost beet red, and our lettuce is always crisp, sometimes with the roots still attached.”
Each new dish is a carefully developed process starting about two months before the menu launches. “We talk with purveyors about what’s coming into season, then experiment with combinations,” Strom explains. “After weeks of testing, it might debut as a special. If it resonates, it earns a place on the menu.”
Rather than a signature dish, Strom sees his entire menu as a reflection of his journey.
“Each dish tells a different story,” he says. “Some inspired by childhood meals, others by experiences while traveling, but they all represent my life in some way.”
As a leader, Strom focuses on growing his team, not just as cooks, but as people. “I push my staff to be the best they can be, both in and out of the kitchen,” he says. “Not everyone will stay in this industry, but I want them to leave better than when they started.”
For Strom, the diner’s experience is just as important as the dish itself. “I build menus around familiar comfort meals because they create an emotional connection,” he says. “That first bite is meant to take you back in time while creating something new.”
Guest feedback is a crucial part of that process. “All feedback matters,” he notes. “But my favorite is when someone is nervous to try something new and ends up loving it. That’s the most rewarding part of my job.”
Strom’s culinary journey is far from finished. He’s eager to deepen his connection to the craft, especially through preservation and technique.
“I see my cooking evolving toward preserving the seasons and creating more of my own pantry staples,” he says. “I’d love to make my own flours and base ingredients.”
He’s also drawn to fermentation. “It’s something humans have been doing for tens of thousands of years,” Strom says. “Ingredients like koji, miso, and hot sauce are an art form of their own.”
Driven by curiosity, grounded in community, and inspired by the power of food to connect, Kyler Strom continues to push forward, chasing that first unforgettable feeling, one dish at a time.