Brian Horn has felt at home in the kitchen since being immersed in his family’s culinary world from a young age: “My sister couldn’t even boil water, but I was always in the kitchen,” he says. Horn went on to study engineering at Penn State, when he realized it was his precise, orderly cooking techniques that made him come alive, so he enrolled in The Restaurant School at Walnut Hill College in Philadelphia, and moved to Atlanta upon graduation.
Horn cooked professionally at Canoe and then Spice where he caught the attention of and received a call from a chef named Ford Fry, who was dreaming up a home-cooked style, comfortably hip restaurant to be situated in an up-and-coming, industrial part of Atlanta. Horn was hired on as Fry’s first culinary employee at JCT. Kitchen & Bar eight years ago. Since his time opening the restaurant, JCT. Kitchen & Bar has been lauded by Travel + Leisure, Zagat, Southern Living, SKY magazine, and the Atlanta Journal-Constitution, as well as named one of the top restaurants in Atlanta for 2014 by The Atlantan.
“I love JCT because of what it’s innately about: I like to buy the best stuff you can, and not manipulate it too much. Let the ingredients shine. I want to continue the tradition of JCT– I love its philosophy of ‘simple done well.’”