A Georgia native, Brian Carson serves as Chef de Cuisine at The Mercury where he encompasses modern techniques to elevate the classic-American cuisine served at the lively 1960’s-inspired eatery. Carson cultivated his passion for the culinary craft when he began cooking at local restaurants in his hometown of Cumming, Georgia, leading him to further his professional development at the Inland Northwest Culinary Academy in Washington.  Staying no stranger to Atlanta’s culinary landscape, Carson has established a strong foundation through his time at the city’s most acclaimed restaurants – beginning as the sous chef at 4th and Swift and Gunshow, before arising as the Chef de Cuisine at The Pig And The Pearl where he was appointed Executive Chef. Carson later helped open The Mercury in January 2016, and has played an integral role in establishing the restaurant as a culinary and cocktail destination at Atlanta’s famed Ponce City Market.