Caribbean Style Stewed Chicken with white rice and red bean
Served with roasted Cauliflower and Yellow Rice.
Chef Gary takes extra care to use local farms and businesses to supply the food for Triplz menu.
Culinary Institute of New Orleans graduate Chef Gary Caldwell developed his love for gourmet, culinary delicacies tugging at grandma’s apron strings while she cooked up all the fresh Creole and Cajun delights we know and love. Beginning his culinary career at age 16, Chef Gary has thrilled the taste buds of guests at some of the country’s finest hotels and casinos to include Wynn Resorts in Las Vegas and the Borgata in Atlantic City. His culinary pursuits and love for travel landed him in the beloved ATL where the Triplz family was blessed to woo him into taking our menu to new and greater heights. His exquisite culinary skills and impeccable techniques reflect his love for the “Deep South” and passion to wow the palate with exceptional flavor profiles.