Sauna door opening to the forest
Eng
Experience
Experience

Live fire weekends at Vetiver

Come hungry. Stay late.

When did dinner last run past midnight?

Two nights on the land, meals cooked over open fire, and a long table that stays lit until the last ember goes out.

Treehouse ladder in the woods
Arrive

Friday at four. Leave the car, and the phone if you can.

Gather

Thirty people, most of them strangers on Friday.

Fire

Five meals, every one of them cooked over wood.

Table

One long table under open sky.

Stay

Sleep in the trees. Wake up slow.

The Epicurean
TheEpicurean
The Epicurean
TheEpicurean

What does a fire know that a kitchen doesn’t?

Smoke, patience, and the way a good fire draws people in close. Every meal this weekend begins with one.

Timber structure detail at Vetiver
Open Flame
OpenFlame
Open Flame
OpenFlame

The Live Fire Society

Every founding chef comes out of a five star kitchen and cooks in their own style over open fire.

One long table under open sky.

The days follow the weather and whatever the farm is giving. At dusk, everyone sits down together.

Scallops and asparagus cooked over fire
The Chefs
TheChefs
The Chefs
TheChefs

Meet our chefs

Each weekend is built around a chef from a five star kitchen, cooking what the farm harvested that morning.

Chef Matt Marcus
Chef Matt
ChefMatt
Chef Matt
ChefMatt

Matt Marcus · Watershed, Atlanta

A third-generation Atlanta chef who cooks Southern food by the season, on the hearth.

  • Executive Chef, The Woodall, Atlanta, 2024
  • Chef and Owner, Watershed on Peachtree, 2018 to 2019
  • Executive Chef, The Farm at Brush Creek Ranch, Wyoming
  • Executive Chef, Portofino, Buckhead
  • Featured in Best Chefs America
  • Trained through the American Culinary Federation Apprenticeship

What did the garden give this morning?

Every menu starts with a walk through the rows. Whatever is ready that day is what the chef cooks that night.

Chef Karl Gorline
Chef Karl
ChefKarl
Chef Karl
ChefKarl

Karl Gorline · Avize, Atlanta

Chef and co-owner of Avize in West Midtown. One of the first chefs to sign on with Vetiver, and a regular at the fire.

  • Michelin Guide Recommended, 2025
  • No. 29, North America’s 50 Best Restaurants, 2026
  • The New York Times, 50 Best Restaurants in America, 2025
  • Bon Appétit, 20 Best New Restaurants in America, 2025
  • Eater Atlanta, Best New Restaurant, 2025

Cut at first light.
On the table by dusk.

Herbs, produce, and edible flowers come off ground that has fed Atlanta’s best kitchens for years. Here they travel a few steps to the fire.

Grant in the wildflower field
Farm & Gardens
TheGardens
Farm & Gardens
TheGardens

Grant Wallace
Vetiver Farm Manager

Owner of Our Apothecary and grower to some of Atlanta’s best menus. His regenerative farming sets Vetiver’s table apart.

  • Farm walks, foraging, and workshops at Vetiver
  • Herbs for the Michelin-awarded bar at Kimball House
  • Grower to Avize, Gunshow, Indaco, A Mano, and Octopus Bar
  • Featured in Atlanta Magazine, on GPB, and on PBS

Walk the rows before dinner.

Spend a morning with Grant in the gardens. Forage along the field edges, cut the herbs for that evening’s table, and leave with teas and blends from the apothecary in the old red barn.

Open-air pavilion with yoga mats above the hills
The Gathering
TheGathering
The Gathering
TheGathering

Beyond the table

Between meals the weekend belongs to the land. Take as much of it as you want, and skip the rest.

As much or as little as you want.

Restore

Spa, sauna, and cold plunge, with sunrise and sunset practice and restorative practitioners.

The Land

Walk the rows with the chef, forage with Grant, and wander the ridge and the old growth forest.

Sport

Horseback and trail rides, ATV, and long afternoons on our thirty acre private lake.

Culture

Fermentation and preserving workshops, demonstrations at the fire, music after dinner, and the farm market on market weekends.

Lantern-lit dinner table outdoors
Events
TheEvents
Events
TheEvents

Yours for the night

The full property and a full weekend, given to one party. Weddings, retreats, and celebrations in the pavilion, with the Live Fire Society at the fire.

Who would you bring to the fire?

Thirty people a weekend. Some arrive as friends. Most leave that way.

VIP Club
VIP Club
VIP Club
VIP Club

The Inner Circle

Members eat at the opening service before the public season starts, and keep that place every season after.

  • The founding soft launch weekend
  • A standing seat at the chef’s table
  • First sight of each season’s calendar
  • A members’ weekend each year
  • Named recognition in the Society
  • First call on buyouts and sponsorship
Be first through the door.

Join an Epicurean Weekend, book a private event, or join the waitlist.

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NORTHWEST GEORGIA

Where stillness is the status

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Vetiver Resort · Northwest Georgia · Opening 2027
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