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Ford Fry’s culinary inspirations cover many years and much of the country: from eating out with his family as a child in Texas, to studying at the New England Culinary Institute in Vermont, to spending time as a fine dining chef in Florida, Colorado and California—and eventually as a corporate chef in Atlanta, Ga. Although he now resides in the South, his heart is still in Houston, Texas as seen through his authentic Tex-Mex hot spots including Superica and soon-to-debut Little Rey, located throughout Atlanta, Charlotte, N.C., and Houston, Texas. Fry and his restaurants have been lauded by numerous national and local publications such as Bon Appétit, Condé Nast Traveler, Chicago Tribune, Cooking Light, Every Day with Rachael Ray, Esquire, Food & Wine, Garden & Gun, Sky, Southern Living and the Washington Post.
Staying true to his Texan roots, Fry’s cookbook, Tex-Mex: Traditions, Innovations and Comfort Foods from Both Sides of the Border puts an approachable, inviting spin on all the classics with recipes like the OG Nacho, Braised Beef Barbacoa Tacos, West Texas-Style Stacked Shrimp Enchiladas, Cowboy Gringo Table Hot Sauce and the “El Jefe” Margarita. With bright, bold photography, Tex-Mex reveals the soul of this definitively American cuisine.
Fry’s impressive full roster of restaurants includes JCT. Kitchen & Bar, Marcel, the Optimist, King + Duke, St. Cecilia, BeetleCat, no. 246, Superica, the El Felix, State of Grace, La Lucha and Little Rey (debuts spring 2019).