Elliot Cusher

As executive chef of Donetto, Indigo Road Hospitality Group veteran Elliot Cusher brings an international culinary resume to the kitchen, utilizing his extensive knowledge and passion for Italian cuisine to shape the restaurant’s Tuscan-inspired menu. Cusher’s unique creativity and knowledge in the kitchen complement his strong leadership skills to drive menu innovation and delight guests of the West Midtown hotspot.

Prior to joining the Donetto team, Cusher served in several positions within The Indigo Road Hospitality Group in Charleston, S.C., most recently as executive chef of Indaco. Cusher also worked as opening chef du cuisine of Mercantile and Mash in 2015, where he refined his knowledge of regional cuisine, whole animal butchery and contemporary techniques alongside executive chef Tim Morton. Before his time at Mercantile and Mash, Cusher worked in the kitchen at Slightly North of Broad for five years.
Cusher began his culinary career working in kitchens while backpacking around Europe. During his stint abroad, he gained experiences under the tutelage of Patrick Guilbaud in Dublin, as well as the Roux brothers at Le Gavarohche and the Gordon Ramsay Group in London. Cusher then went on to work as tournant at Cochon Restaurant in New Orleans for James Beard Foundation award-winning chefs Donald Link and Steven Stryjewski, and he helped open Miami’s Yardbird Southern Table and Bar, a semi-finalist for two James Beard Foundation awards.

Outside of the kitchen, Cusher can typically be found reading, exploring the diverse neighborhoods of Atlanta and spending time at the beach.