Canton's Celebrity Chef Todd Hogan of Branchwater

A new face on the food scene in Downtown Canton’s historic district is already familiar to many as a celebrity chef on the Food Network. Todd is grateful for the opportunities and experiences he had as a young chef, but above all, he appreciates where it has led him. In Todd’s own words, “It’s more important to me to be recognized in a grocery store, at church, or at the school as the local restaurant go-to guy, than to be recognized from the Food Network.

Chef Hogan’s mission for Branchwater is to serve the highest quality ingredients, create inventive dishes, and grow relationships within the community.The Canton restaurant features original wood and brick, highlighting the history of the building. Along the walls are photographs taken from the Cherokee County Historical Society intended to combine old and new. Todd’s goal was to take the existing architecture and historic qualities of the interior and complement it with the Branchwater brand, which includes another eatery in Cumming.

While Todd is always looking forward to bigger ventures, he stresses the importance of never losing the personal characteristics he and his customers value. He says, “There’s something special about your local restaurant, where people know you by your name or know you by your cocktail.”

Though the renowned chef has cooked for culinary icons like Julia Child, Jacques Pepin, and Pierre Franey, Todd says the most important people he’s ever cooked for are his own children. Above all else, Todd Hogan values his family, his community, and the downtown Canton historic district. Chef Hogan’s philosophy on dining is simply to try new things. He encourages customers to take a step out of their favorite category when dining in his restaurants. Todd explains that all Branchwater dishes are signature because he handcrafts spice blends for each dish, giving them their own unique flavor profile. He toasts, grinds, and blends the spices at his company, Grindstone, located in Macedonia. All syrups for the cocktails are handcrafted as well. Some dishes that stand out are the crispy brussel sprouts with smoked pork belly and smoked maple vinaigrette and the friend lobster tail with key lime coleslaw.

Todd began his culinary journey at the age of fourteen, inspired by his grandmother’s cooking. Todd studied at Johnson and Wales University where he received a bachelor of science degree in culinary arts and hospitality. From there, he skyrocketed to success.

Chef Hogan traveled across the country working in various four-star and four-diamond restaurants, he has been featured on the Food Network, and been invited as a guest chef to the James Beard House on three occasions. For those not acquainted with this distinction, chefs must meet various criterion of excellence in order to be invited to cook at the Beard House.

Todd remembers learning from his grandmother and notes her love of cooking was a “passion of necessity.” Farm to table was once a way of life, not the fad movement of today. Todd creates quality food by way of ensuring quality ingredients. He believes fresh ingredients should be the standard, not the exception. Branchwater only uses choice products and will not change their sources based on price.

Knowing where each ingredient comes from and having a personal relationship with each supplier is what allows Chef Hogan to be confident that Branchwater is serving the highest quality products.

Todd is passionate about the artistic element in the crafting of his dishes, but he gains the most excitement from the connection with people. Todd is in and out of each of his three restaurants every day in an effort to ensure the happiness of his team members. He emphasizes that quality relationships are crucial to successful local businesses — from chef to team member to guest.

Since 1997, Todd has planted several restaurants in and around Atlanta, but his experience in Canton has been unique. He credits this to Canton’s downtown atmosphere and a community that readily embraces local businesses.

“What brought us to Canton was the foundation of this historic town that has great bones. I saw other locally driven restaurants already in place, and that signals to me as a restaurateur, as well as the community, that this is a destination for dining,” he explains. He feels that the downtown businesses here are special because they are largely owned by people who live, work, and play in Canton.”

This article was featured in the Historic Canton Magazine. Read more.