With over 20 years of experience in the culinary field, Chef Livinton “Levy” Bedminster began cooking at age 13, and earned the title of Executive Chef by the time he was 15. During his high school years in St. Thomas, USVI, he worked at a yacht club doing 100 covers a night, and was soon appearing in business journals as the youngest Executive Chef on the island.
Rather than attending culinary school, Chef Levy continued working in restaurants after high school and was eventually hired at the Ritz Carlton St. Thomas where he was involved in fine dining, banquets, and butchery. After two and a half years, he transferred to the Ritz Carlton in Downtown Atlanta before taking a position at the Piedmont Driving Club where he worked for 13 years as a supervisor, a Sous Chef, and an Executive Sous Chef. Chef Levy decided to move on from the Driving Club when he was offered the opportunity to become Executive Chef at the Druid Hills Golf Club—a position he would hold for 6 years. In 2017, Chef Levy was hired to manage the kitchen at Elizabeth’s Catering and assume the duties of Executive Chef.
Chef Levy won several awards in ACF (American Culinary Federation) competitions during his time at Piedmont. He’s the two-time champion (2015 and 2016) of the 86’d Atlanta competition, and has won 4 gold medals, 6 silver medals, and 2 bronze medals. He was also named the 2017 Culinary Fight Club “Georgia Taco” People’s Choice Winner and the 2017 Culinary Fight Club “Blended Burger Competition” People’s Choice Winner.