Horse and HoundCatering and Chef Services
“Deep South & Coastal Cuisine”
Years
Chef Robert Atchison
Hello! I'm Robert Atchison, owner and executive chef of Horse and Hound Catering and Chef Services. I've spent more than 30 years as an executive chef, culinary director, and restaurateur. I grew up on the Mississippi Gulf Coast, in the shadow of New Orleans, and was basted from the start in the storied food culture of the Crescent City. My specialties are the cuisines of the Gulf Coast and the Deep South.
Over the years I've had the privilege of cooking for private hunting plantations in the Red Hills Region of South Georgia and for large corporations in the health care industry, and spent 10 years running my own restaurant, Verandas Wine Bar and Bistro, in Apalachicola, Florida.
Now I'm bringing that same experience straight to your table as your personal, in-house chef — for a busy weeknight, a romantic dinner, a dinner party, an extended family gathering, a birthday, or a holiday. We'll start with a free consultation, and I'll handle the rest: menu, groceries, and a meal made from scratch, on site, exactly the way you imagined it.
“I look forward to hearing from you. Let's eat!”
A Taste of the Table
A sampling from my menu of Deep South and coastal favorites — every dish built around your preferences, from scratch, on site.
Grilled Southwestern Chili Lime Chicken
Chili-lime marinated chicken, grilled and served over black beans with fresh pico de gallo.
Black and Blue Steak
Grilled and blackened strip steak, sliced over sautéed spinach and finished with blue cheese dressing.
Seared Ahi Tuna & Soba Noodle Salad
Buckwheat noodle and edamame salad topped with sesame-crusted seared ahi tuna and Wakame salad.
Fried Green Tomatoes & Crab Salad
Crispy fried green tomatoes topped with a West Indies jumbo lump crab salad.
Buttermilk Blueberry Bread Pudding
Warm buttermilk bread pudding baked with fresh blueberries, served over a bright berry sauce.
Wild Mushroom Pasta
Linguine tossed with wild chanterelle mushrooms hand-picked from my own farm, finished with shaved parmesan and fresh herbs.
Redfish Chowder
A creamy chowder built around fresh Redfish, with potatoes, peppers, and toasted bruschetta.
Satsuma & Fennel Arugula Salad
Shaved fennel and peppery arugula tossed with sweet satsuma segments and fresh mint.
Pineapple Teriyaki Pork Chop
Grilled pork chop glazed in pineapple teriyaki, served over mango cilantro rice with asparagus.
Deviled Eggs
A Southern staple that can be curated in different flavors such as dill, sweet relish, or Southwestern avocado.
Low Country Boil
A Southern favorite featuring shrimp, sausage, corn, and potatoes boiled together in a flavorful blend of seasonings.
Salad Niçoise
A classic French composed salad from the city of Nice featuring tomatoes, hard-boiled eggs, olives, and tuna or anchovies.
Shepherd's Pie
A comforting classic made with seasoned ground beef and vegetables, topped with creamy mashed potatoes and baked to golden perfection.
Three Decades of Craft, Backed by Experience
30+ Years in Culinary & Hospitality
Executive chef, culinary director, and restaurateur across the Gulf Coast and Deep South.
Wine Spectator Award
Recognized for the wine program at Verandas Wine Bar and Bistro, my own restaurant of 10 years. I’ll curate wine tastings and wine pairings for any event.
Private Estate & Plantation Experience
Trusted by private hunting plantations in the Red Hills Region of South Georgia.
Owner, Verandas Wine Bar and Bistro
Apalachicola, Florida — 10 years of hands-on restaurant ownership and hospitality.
ServSafe Certified
Certified in food safety handling and sanitation for every event, every time.
CPR & First Aid Certified
Trained and current on CPR and first aid response for peace of mind at every event.
Let's Plan Your Table
Tell me about your event — a family dinner, a plantation gathering, or a holiday to remember — and I'll follow up with menu options built around what you have in mind.
