Story
↓
burns sullivan | chef
A native of Northeast Georgia, Burns Sullivan has spent his life in kitchens. He started his culinary journey at just 14 years old as a dishwasher in Watkinsville, and by his early twenties, his passion for food had taken him across the South and to New York, where he worked alongside several James Beard Award–winning chefs.
After returning home to Athens, Burns served as executive chef at The National before stepping into the same role at Five & Ten. His career has spanned a range of cuisines — from whole-animal butchery and charcuterie to seafood and coastal Carolina cooking — all of which have shaped his signature style.
At Five & Ten, Burns creates soulful, ingredient-driven Southern food that’s both familiar and elevated. “As soon as you take a bite, you know what you’re eating,” he says. “It tastes like something your grandma might have made on a Sunday supper — just with a little more refinement.”
PETER DALE | owner
My name is Peter Dale and I am excited to announce I am the new owner of 5&10. If we haven’t had the chance to meet, I began my culinary career as an apprentice at 5&10 under Chef Hugh Acheson. This experience allowed me to explore a variety of culinary pursuits and open businesses you may know such as The National, Seabear Oyster Bar, Maepole and Condor Chocolates. I was born and raised in Athens, and am a proud UGA alumnus. Becoming a part of the Athens business community, and its creative economy, is a dream come true.
Over the years, you have experienced a variety of menu styles at 5&10. As the new owner, my primary goal is to bring stability and continuity to our menu. I cooked with Hugh in the early 2000s, and many of us can recall our favorite dishes from that time. For example, I personally must have cooked thousands of Frogmore stews, and I can't wait for hot weather and the return of the watermelon-feta salad. We plan to honor this rich legacy and many of those favorite dishes, while also continuing to define modern Southern cuisine. Additionally, plans are underway to improve the guest experience and building decor in the coming months. You may have already noticed our new outdoor lights as you drive down Milledge Avenue.
5&10 is on the cusp of celebrating its 25th year. We plan to make 5&10 better than ever, and need to hear from you. Please share your thoughts on the restaurant, things you have liked, things you haven’t, and how we can make your experience better. My email is peter@fiveandten.com.
I, along with our brilliant staff, hope we have the opportunity to serve you soon. With much gratitude,
Peter
