- Address: 322 E Paces Ferry Rd NE
- Atlanta, GA 30305
- Phone: (470) 355-5116
- + View Map
- Hours of Operation:
- MON-FRI: 11:30AM - 2:00AM
- SAT: 11:00AM - 3:00AM
- SUN: 11:00AM - 12:00AM
- For Parties of 12 or more:
please call (470) 355-5116
Buckhead has been commonly known as the “Beverly Hills of the East”. Not only is it the third-largest business district in Atlanta, it is also a major commercial and financial center of the Southeast. Centered around Peachtree Road, Buckhead features some of the most prestigious buildings, condominiums, hotels, art galleries and shopping that the city has to offer. Surrounding the heart of Buckhead is some of the most affluent homes located amongst dense forests and rolling hills.
Meehan’s Buckhead has a premium culinary team lead by Executive Chef Brian O’Rourke. Starting his culinary career age 16, Chef Brian has had his “eye on the prize” for most of his life. His hard work and determination shows in every one of his dishes.
Located in the heart of Buckhead, Meehan’s is Atlanta’s answer to the “old Buckhead” we have missed. Meehan’s Buckhead is the life of the party and showcases its party animal persona through its innovative events.
Since age 16, Brian O’Rourke has been passionate about food and everything having to do with the restaurant business. He cooked with his grandmother as a child, worked in a pizza parlor as a teenager, and has worked in fast moving restaurants and pubs, so O’Rourke knows the in’s and out’s of the culinary world. While in high school, O’Rourke attended a pre-culinary school program, ProStart. While at ProStart, O’Rourke was selected for the competition team which won the state competition and placed 8th in the United States in 2005. His time at ProStart is what made O’Rourke decide to pursue a career as a chef.
At age 18, he was given his first kitchen job at Le Madeline, a Country French Café in his hometown of Marietta, Georgia, and he soon worked his way up to lead line cook. O’Rourke attended the Art Institute of Atlanta for culinary school from 2005 to 2008. During this time, he was also working as sous chef at the Metropolitan and had a personal chef business, but still maintained straight A’s and received the highest marks in his labs.
With an artistic background and musically inclined parents, O’Rourke said if he wasn’t cooking he would enjoy working in studio and playing around on the drums during his free time. Although, he wouldn’t give up the adrenalin rush of having a full board of orders and 15 things going at once. His passion of putting a dish in front a guest and seeing their face light up with delight, is worth all of his time and hard work. O’Rourke’s passion for serving people and pleasing them with southern, comfort food has made him the great chef that he is today.