Wentworth “Charles” Howson

Wentworth “Charles” Howson has nearly 20 years culinary and kitchen management experience.  Charles received his culinary training in one of the restaurant capitals of the world, New York City.  His education in cooking began at home with his parents in St. Thomas, USVI and continued at the New York Technical College and the New York Hotel and Management School.

Charles further developed his culinary skills at the five-star Carlyle Hotel in New York where he was classically trained in French cuisine.  Charles spent nearly 10 years at the Carlyle where he became one of the first African American to achieve Head Saucier status. Additional experience in Kitchen Management at both Houlihan’s Restaurant and the Kingsbrook Jewish Medical Center gives Charles a well-balanced knowledge of the food and beverage industry.

After moving to Atlanta and working around the city Charles landed at Houston Mill House/Emory Conference Center there he was part of special event team that planned and prepared meals for high–end events.

In February 2006 Charles became part owner of two establishments, a log-cabin style restaurant in Lithonia, GA, Atlanta Steakhouse and Grill, and a take-out seafood restaurant in Atlanta, GA, Louisiana Fish & Gumbo. These opportunities have provided Charles with invaluable experience, and further enhanced his ability to provide superior service to his customers.