With more than 25 years of industry experience, Chad Towler brings an in-depth knowledge of the culinary and beverage worlds to his role as General Manager. Boasting ample experience in both the front and back of house, Towler has honed a great understanding of the needs of both guests and teammates over the years. He is passionate about the industry’s fast-paced environment, pairing food and beverage and providing the best experience possible for each of Foundation Social Eatery’s guests.

Towler grew up in the business, with proprietors of Chinese restaurants and an ice cream shop on each side of his family, respectively.  Along with growing up working in his family’s restaurants, Towler cooked his way through his teenage years and into college while at the University of Georgia in Athens. He eventually moved behind the bar where he refined his beverage skills for over 20 years. Towler then transitioned to a front of house role, which most recently included a position at the Kennesaw location of Ruth’s Chris Steakhouse, where he operated as General Manager. He also ran the beverage program at Ruth’s Chris Atlanta’s Centennial Park location, which was awarded the Wine Enthusiast Double Wine Glass recognition. In addition to this breadth of experience in all aspects of the business, he has opened multiple restaurants around Atlanta and Savannah, including a new location for Summits Wayside Tavern and oversaw its beverage driven programming, consisting of beer dinners, dry hopping programs and monthly Firkin pairings.

Towler currently resides in Kennesaw, Ga. with his wife and three rambunctious dogs. The two are passionate travelers and love being immersed in culture and food. In fact, Towler himself has nearly 30 countries under his belt. Additionally, he is currently a member of the Guild of Sommeliers.


Your Perfect Summer Cheese Plate

Nothing compliments your summer sips better than a cheese and charcuterie plate stocked with the season’s best. At Foundation Social Eatery, we take our cheese plates very seriously – carefully curating selections that are guaranteed to pair well with our assortment of wines, cocktails and craft beer. Check out our tips to building the perfect platter and be sure to stop by the restaurant to try our plates for yourself.

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When selecting cheeses, we recommend targeting several different styles. Combine a variety of textures – think: firm, soft, creamy or crumbly – to keep things interesting. Our offerings are constantly changing but we’re currently serving:

  • Pleasant Ridge Reserve, Uplands Cheese, North Dodgeville, WI – an alpine-style summer cheese that boasts rich and hearty flavors, with complex layers of caramel and nuts and tart fruitiness
  • Rouge, La Bonne Vie, Atlanta, GA – a washed-rind cheese made according to French tradition that is at first buttery and luscious, but as it ages becomes spicy and complex
  • Brillat Savarin, France – triple cream dessert cheese that is dense and moist in texture, with hints of butter, mushrooms, nuts and truffles
  • Bonne Bouche, Vermont Creamery, Websterville, VT – an ash-ripened goat cheese with notes of citrus

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Next up: meats. It’s important to not only target a variety of cuts and cures for textural intrigue, but to also keep flavor profiles in mind and how they will pair with your cheese. FSE is currently slicing:

  • Proscuitto di Parma, Parma, Italy – a dry-cured ham that is served thinly sliced. Pairs well with our Bonne Bouche cheese
  • Soppressata, USA – an Italian dry cured pork salami with a coarser grind than the traditional method. Pairs well with our Pleasant Ridge Reserve cheese
  • La Quercia ‘Nduja Americana, Niman Ranch, Alameda, CA – a spicy and rich prosciutto spread packed with umami flavor
  • FSE Pate, Atlanta, GA – a spreadable minced mixture of cooked ground meat and fat that adds a decadent touch to any platter. Made fresh in house

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When preparing a cheese and meat plate, it is essential to include bread, crackers or another carb-based option. Acting as the vehicle for your charcuterie, it’s best to choose a milder bread to avoid overpowering the other flavors at work. Our homemade country loaf toasts are the perfect base for all the elements on your plate.

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Last but certainly not least are the finishing touches that will elevate your spread: accoutrements. Whether you go for a tangy jam, tart fruit slices or an assortment of pickled produce, your guests will thank you for adding a few pops of flavor to break up the rich tastes of the meat and cheese. At FSE, all of our charcuterie plates are served with house-made pickles, FSE mostarda and an herb salad.

Our Menu Got a Spring Makeover

Reward yourself for all that spring cleaning with our new seasonal menu items! As we settle into warmer weather, our kitchen staff is thrilled to start incorporating spring and summer produce into our dishes.

New to the lunch and dinner line-up:

Our parmesan and ricotta dumpling (below) served with Cipollini, fava bean, asparagus, bacon and a soft cooked egg.


A marinated strawberry salad (below), a mix of Levity Farms mixed greens, almond, ricotta salata and radish, topped with sherry vinaigrette.

Strawberry Salad

For dessert, we gave a makeover to a fan favorite, now offering a carrot cheesecake (below) with ginger snap crumb, walnut mascarpone whip and carrot gel.


PC: @leah70 on Instagram

To stay up to date on new offerings, be sure to follow along on social to for sneak peeks of our new menu items and details on upcoming events!

A Note from Chef Mel

Hello, all!

As we look back on a wonderful three years at Foundation Social Eatery, I am in awe of all the support we’ve received from our community, staff and loyal patrons. It seems like just yesterday that we opened the doors and realized that our dream of opening a restaurant had finally come to fruition. Each day and night as we greet guests and prepare your meals, I am thankful for every customer who walks in the door and proud to serve you dishes that come from the heart.

This year, we’re celebrating our third anniversary on Saturday, March 25, with a $30, three-course menu filled with FSE favorites that have been on the menu since day one. Guests will begin with the crispy pork ribs (truly one of my favorite dishes we serve here at FSE), followed by our house made fettucini with chicken bolognaise and a creamy, delicious vanilla pot de crème to top it all off.

Hudson handprint

We hope you’re able to join us on Saturday, but if not, we hope to see you again soon! Thanks again for your support throughout the years – we are ecstatic to make you a part of the FSE family each time you visit.

Chef Mel

Get to know the FSE sous chefs!

Read on to get to know our amazing sous chefs, Quinn and Samuel!

Quinn Gordon

Quinn Gordon

A member of the team since March, Quinn Gordon operates as sous chef at Foundation Social Eatery, where he plays a vital role in the kitchen’s day-to-day strategy and execution. With nine years of experience in the culinary industry, Quinn harbors an avid passion for food alongside a quintessential determination to provide all restaurant-goers with an exceptional dining experience.

Prior to joining the Foundation Social Eatery team, Quinn worked as executive chef at Ten Bistro in Peachtree Corners, Ga, and was previously executive chef at Gabe’s Downtown in Douglasville, Ga. Outside the restaurant, Quinn spends his free time with his family or further exploring his passion for food. Quinn is a graduate of Le Cordon Bleu, where he completed his associate’s degree in 2015. He currently resides in Smyrna, Ga.

Samuel Dwight Mason

Samuel Dwight Mason

With more than nine years of experience in the restaurant industry, Samuel Mason brings a strong background and keen ability to execute the restaurant’s vision to the Foundation Social Eatery team as sous chef. Samuel has worked with Foundation since before the restaurant opened in March 2014 and has enjoyed being a part of the restaurant’s growth and evolution.

Prior to joining Foundation Social Eatery, Samuel worked as lead cook at Freight Kitchen and Tap in Woodstock, Ga. from 2012 – 2014, and held a position at Holeman & Finch Public House in Midtown Atlanta in 2010.

A native of Atlanta, Samuel currently resides in Woodstock. When he’s not creating masterpieces in the kitchen, you can find Samuel outdoors hiking, biking, foraging and fishing, or reading a good book.

Bring FSE to your Thanksgiving Table with Turkey Day To-Go

Happy Almost Thanksgiving at FSEDoes the idea of cooking a Thanksgiving meal stress you out? While you can’t come to Foundation Social Eatery for your Thanksgiving meal, you can bring FSE to your table! From now until Nov. 21, we are selling a limited number of meals with our FSE Turkey Day To-Go.

Each meal is prepared for four people and includes:

  • Cider brined boneless turkey breast for four
  • Yukon Gold potato puree
  • Gravy
  • Green bean almandine
  • FSE bread stuffing
  • Cranberry sauce

Cost for FSE Turkey Day To-Go is $125 per four person meal, $250 per eight person meal, etc.

Like we mentioned above, there is only a limited number of meals available, so call 770-641-8877 today!

Meet Pastry Chef Kaley Hill!

Foundation Social Eatery Kaley HillKaley Hill is the pastry chef at Foundation Social Eatery in Roswell, Ga. An employee of the restaurant before the doors even opened in March 2014, Kaley is driven by her love of cooking and a passion to create an experience to remember for diners.

With more than three years of experience in the restaurant industry, Kaley previously worked in research and development for the Atlanta Cheesecake Company. Since joining the Foundation Social Eatery team, Kaley has expanded her knowledge by working with chef Mel to learn hands on techniques that he has acquired over the years. Together, they work to create an innovative and unique dessert experience that perfectly complements the Foundation Social Eatery menu.

Kaley currently resides in Kennesaw, Ga. – her home of more than 20 years. When she is not in the kitchen at Foundation Social Eatery, she can still be found baking, cooking and bread baking for her family and friends.

To learn more about Kaley’s delicious desserts, check out our current menu on


Support Kula Project: Dine with us on Thursday, Sept. 24

Kula Project at Foundation Social EateryOn Sept. 24, 2015, Foundation Social Eatery is supporting Kula Project and we invite you to help! Twenty percent of the sales from that day will benefit the organization’s #ForTheFarmer campaign, which goes toward helping families in East Africa build a self-sustaining lifestyle that is profitable for them and the community.

Through Kula Project funds, families in East Africa are able to purchase quality coffee seeds that will yield the best product. Additionally, Kula Project ensures that each farmer is able to sell their product to a fair trade buyer. The best part is that by investing in a coffee farmer, you are “twice as likely to help eliminate poverty than if you were to donate in a different sector.”

On the Kula Project website, it mentions that $6 purchases a coffee tree that will support a family for 30 years. With that income, families are able to buy additional food, pay school fees and cover health fees as necessary. That means by eating at FSE on Sept. 24, you will not only get a delicious meal, but you will be making a BIG difference!

In honor of the Kula Project, chef Mel is planning to serve a special menu item featuring coffee on Sept. 24. To go ahead and reserve your table, click here. We look forward to changing lives with your help!

Foundation Social Eatery Launches New Seasonal Menu

Foundation Social Eatery New BlogOver the past month or so, you may have tried specials such as the vanilla crème fraiche panna cotta or chilled lump crab salad. Well, that was a taste of our summer menu that officially launches today! While some of our favorite items such as the seasonal mushroom ravioli and crisp Spanish octopus are still featured, there are several new items for you to taste and fall in love with.

On the dinner menu, Border Springs Farms lamb meatballs, puree of spinach soup, local zucchini and ricotta tortellini, Tuscan white bean bruschetta and more have been added to the beginnings. For main plates, try the Arctic char, Beeler’s Farms pork porchetta or hand-cut linguini. End your meal with sweet treats that include the panna cotta, as well as blueberry bread pudding, white chocolate-lychee mousse and more.

The lunch menu also underwent a revamp with new menu items that include a crispy chicken sandwich, hot “Italian” melt, east coast flounder, etc.

As for our drink menu, two new drinks have been added to our strong pours including “Top Drawer” featuring Double Cross vodka and “Lion’s Roar” with Highwest Double rye. For wine lovers, there are new reds and whites that perfectly complement the cuisine.

Featuring fresh, local and seasonal ingredients, the summer menu highlights chef Mel’s knack for layering flavors. Visit the website to view the entire menu.

The new menu is the perfect excuse to make your next reservation. Click here to reserve your table today!

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Welcome Nick to the Foundation Social Eatery Family

Nick Hassiotis Foundation Social EateryWe are thrilled to welcome Nicholas (Nick) Hassiotis to the Foundation Social Eatery family! With more than 15 years of experience in the hospitality industry, Nick has joined the team as our general manager/service manager.

Prior to joining Foundation Social Eatery, Nick helped to open Kona Grill at Avalon in Alpharetta as the bar/trainer manager. Additional past experiences include a stint at HOME restaurant in Buckhead, where he worked alongside Mel. While brief, this time together forged a professional friendship between Mel and Nick and ultimately led to Nick joining us in Roswell. “Over the years, Mel and I have stayed in touch and I am honored that he reached out to me to join this amazing team,” says Nick.

In addition to Kona Grill and Home, Nick has worked with FLIP Burger Boutique, Local Three, Craft/CraftBar, P.F. Chang’s, The Manual Makers, etc.

Outside of his hospitality experience, Nick brings a global perspective to the culinary industry. Born in Saudi Arabia to a Greek father, Nick was raised in Jakarta, Indonesia, prior to moving to Georgia when he was 10. These early experiences, as well as his continued interest in travel, taught Nick to value food as an opportunity to get to know a country, their people and its culture.

When not working or traveling, Nick’s passion for all things food translates into his personal like where he enjoys reading about food, watching food shows and sharing his passion for the culinary world with his wife Torri and daughter Charlie. Speaking of family, Nick and Torri’s family will grow this winter with the arrival of their daughter in December.

Next time you stop by Foundation Social Eatery for lunch or dinner, make sure to say “hello” to Nick and welcome him to the FSE family!

To make your next reservation, visit

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