From The Earth’s mission is to provide some of the best craft beers and food
in Atlanta and the South in a unique brewpub setting.
Stevens and his wife Lisa (Meyers) decided it was time for him to revisit his empire-building aspirations and open a brewpub unlike any other both inside and outside Atlanta's perimeter. Sharing his ambitions with longtime peers, friends and renowned influencers in the industry, most notably celebrity restauranteur Kevin Rathbun and brewing icon Kevin McNerney, From the Earth Brewing Company was born.
“The cuisine and the well-balanced beers at the brewpub is a vision I’ve had for quite some time,” Stevens says. “I want it to come full circle: sourcing our product as fresh and as local as we can. We want to give back to our local food partners. One of our many goals includes giving our spent grain from brewing to local farmers to feed their cattle and animals. We will also incorporate the same spent grain in our house made breads and even plan to partner with local dog treat company for our four-legged patrons to have culinary indulgences too. We want to become a part of this community in every way possible."
HEATH MILES Executive Chef
Chef Heath Miles joins From the Earth with over 25 years of culinary experience. At the young age of fourteen, Chef Heath realized the joy he had cooking for others. He started with grilled cheese sandwiches and hot dogs at the Edgewood Club in his native Pittsburgh, PA. Years later Heath served a six month internship at the Grand Wailea Resort in Maui, where he trained under best-selling cookbook author and Food Network TV host Kathleen Daelmons. After culinary school, Chef Heath was selected and successfully completed a prestigious apprenticeship program with former White House Executive Chef Walter Schieb at the legendary five-star Greenbrier Resort in West Virginia. His professional culinary career includes Atlanta’s Ritz Carlton; Bold American Food Company; La Tavola Trattoria in Atlanta; Casbah in Pittsburg, PA; The Boathouse Restaurant in Ashville, NC; and Amici Trattoria, a chic Italian restaurant he was Chef/Owner.
“Every day I work on researching and developing menu items and ensuring we have the best staff and food quality in our kitchen. Our kitchen culture is to cook with local, seasonal and sustainable ingredients first. This has made myself and the entire kitchen strive for the best dishes to come out of our kitchen”.
Bio to come