about

Karl Gorline grew up in Ocean Springs, Mississippi, shaped by two food traditions — the Gulf Coast cooking of his childhood, and the classic Bavarian dishes of his grandparents, who immigrated from southern Germany. Food was always a connection to family, place, and heritage.

He spent more than two decades in some of the South's most demanding kitchens — from Restaurant August in New Orleans, where he rose to Chef de Tournant under John Besh, to Atlanta's Watershed and the Michelin-starred Atlas at The St. Regis Atlanta. He appeared on Food Network's Chopped. He consulted. He planned.

Avize opened in October 2024 — Karl's first restaurant, and the one he had been building toward his entire career. The menu draws from the food traditions of France, Northern Italy, Switzerland, Austria, and Germany. Precise, seasonal, and deeply personal — familiar yet unexpected.

Within a year of opening, Avize had earned a Michelin recommendation, a place on the New York Times list of America's Best Restaurants, recognition from Bon Appétit and Eater Atlanta, a James Beard Foundation nomination, and a ranking of No. 29 among North America's 50 Best Restaurants.

Taurean Philpott grew up in Bermuda, where an early connection to livestock, agriculture, and hospitality planted the seed of his career. That curiosity led him to wine — and wine became an obsession.

He has held significant sommelier and management roles at some of Atlanta's most recognized restaurants, including Michelin-starred Bacchanalia, Mujo, and Atlas, where he built one of the city's most respected beverage programs. He brings over 15 years of experience and a uniquely traveled perspective to Avize.

The cellar at Avize is built around the countries that define Continental European food culture — with particular depth in producers that most American wine lists never touch. Alongside an extensive wine program, Taurean has assembled one of the most thoughtful amaro and digestif collections in the South, reflecting the European tradition of drinking as ritual, not afterthought.

In January 2026, Taurean was named a James Beard Award Semifinalist for Outstanding Professional in Beverage Service — recognition that affirmed what guests at Avize had already experienced from their first pour.

Son of a moonshiner, Grant Wallace has been a dedicated farmer for over a decade, balancing his passion for sustainable agriculture with being a family man to three boys. Known for his commitment to environmentally-conscious farming, Grant focuses on reducing plastics on his farm, replacing plastic mulch with hay mulch, and eliminating plastic drip tape by opting for no irrigation. He specializes in no-till grains like rye, wheat, and buckwheat, and constantly trials innovative crops such as sunflowers.

Grant's farm is built around perennials that benefit the environment — supporting pollinators, conserving soil, and reducing the need for diesel and excessive man hours. A keen forager, he collects native and local ingredients such as pine tips, juniper berries, sumac berries, mushrooms, and a variety of herbs and fruits. His reusable packaging initiative reduces waste for wholesale deliveries, aligning with his focus on low-impact farming.

From managing a food forest and butterfly garden to utilizing hay as a natural resource for fertility and insect habitats, Grant embraces the natural ebb and flow of the seasons, planting and harvesting with care. His farm is a reflection of his deep respect for nature and his dedication to creating a sustainable future for both his family and the environment.