George Vedder IV

• George's culinary career began at age 15 under the wing of a small town New Orleans-style bistro in Minnesota, as a "mise en place" for his superiors and stirring gumbo in pots as tall as he. By 17, George was helping run this kitchen, and by 18 he moved to Savannah, Georgia to try his hand at other cuisines.
• His passion and expertise as a fine dining chef brought him to award-winning restaurants such as The Grey, which was listed in 2025 as one of the 38 most essential restaurants of all time by Eater Magazine.
• George's most darling kitchen task is butchery -- namely that of fish -- which, when done with a good, sharp knife, he sees as a medium for respecting nature's work to the highest degree.

Experience

George's culinary career kicked off well before his career as a writer; his motivation to write came at first from the surging veins of a fast and furious dinner service on the kitchen line. His growing obsession, bent on the culture of the back-of-house, was made tactile with Blunt Food Magazine, an independent print publication he founded in 2024. Early in his writing career, he had the opportunity to interview notable chefs such as Andrew Zimmern and Gabrielle Hamilton. While editing and managing Blunt, George also covered restaurant openings and wrote reviews for the Savannah Morning News. His gastronomical writing has been featured in The Savannahian and Savannah Magazine. These days, George proofs dough for a local pizza joint and in his free moments pens historical fiction.

Education

George received his Bachelor of Fine Arts degree in writing at the Savannah College of Art and Design.