Neutral Ground Chattanooga

<div>Chef Kenyatta Ashford studied at the renowned Culinary Institute of America in New York. Before returning to Chattanooga, he gained experience and inspiration while working in New Orleans, New Hampshire and Rhode Island. He is enthused about the expanding food scene in Chattanooga. He recently was awarded Jean-Louis Palladin Professional Work/Study Grant by the James Beard Foundation that he used to study cuisines of the African American diaspora and West Africa. Chef Ashford recently co-founded a new dinner series called "4 Courses and."&nbsp; He has been featured in Travel Noire, New York Times, and The Chattanooga Times Free Press.&nbsp;</div>