Established in 2004 the Bald Headed Bistro is truly fine Western Dining in the Heart of the South. With a 5-star chef serving gourmet entrees, steak, wild game, pizza, sandwiches and small plates, the Bistro is a unique must-have experience!
Chef Eric Fulkerson wears his passion for food on his sleeve—literally. Fulkerson became fascinated with the culinary arts at a very young age, due in large part to his grandmother’s belief in good, wholesome food. Years later, those memories are illustrated beautifully on Eric’s tattooed arms. Images of southern harvests rest on the background of his grandmother’s handwritten recipes, honoring the matriarch and Eric’s love of food.
Fulkerson trained at Johnson and Wales University of Charleston where he developed foundational and traditional French culinary techniques. Upon graduation, he developed his craft in several capacities. He spent more than three years as Executive Chef for Aramark where he managed a $3 million culinary program, including high volume catering for weddings, parties, and special events. He managed a kitchen staff of 45, educated culinary students, and designed a new 5,000-square-foot kitchen.
Fulkerson then moved on as Chef De Cuisine at Reynolds Lake Oconee. As Chef de Cuisine he developed fine dining menus and elevated the food services from a resort kitchen to an immersive culinary experience. He developed a gardening program, built relationships with local farmers and agriculturalists, implemented teachings and wine tastings, and increased revenue by 40%.
At the Bald Headed Bistro, Executive Chef Fulkerson focuses on a mix of high-end southern fare with Western flair and gaucho asado technique. In addition to the Bistro’s seasonal chef’s table menu, monthly supper clubs, and nightly dinner service, Chef Fulkerson also competes in regular competitions and prepares menus for wine tastings and food education seminars. Chef Fulkerson has also prepared meals for President George W. Bush, T. Boone Pickens, and dozens of Fortune 500 executives.
Director of Guest Services
As Director of Guest Services', Drew Echols is the friendly and familiar face all guests look forward to seeing at the Bald Headed Bistro. Drew, who joined the Bistro as a host in 2010, never forgets a visitor and has been a longtime guest favorite. Progressing from host to server and, later, to head bartender, Drew truly knows his way around the Bald Headed Bistro.
Now, Drew’s role as Director' is similar to that of an assistant manager. This entails improving the guest experience – from the dining area to the bar – and supervising the reservations process, all to ensure that a night at the Bistro is about more than just food. Drew’s great personality and accommodating nature bring a whole new level of class and cheer to the rustic ambiance of the Bistro. Drew also manages all of the catering aspects of the Bistro. If you have an upcoming event that needs great food, give Drew a call.