Originally from Shortsville, New York, Tracey Bloom became known as the executive chef at Table 1280. She was named one of the Top 25 Chefs in Atlanta by The Sunday Paper in 2008, and is a staple name in the city’s culinary scene. She graduated from the Culinary Institute of America and soon headed south to be the opening Pastry Chef at the Sia’s Restaurant in Duluth, Georgia.
She then joined the Buckhead Life Restaurant Group and trained under Chef Gary Donlick before heading to Roswell to work as Sous Chef at Asher Restaurant. Her favorite recipe is for her English pea salad, and she gained fame for being one of the 17 chefs competing on the seventh season of Bravo’s Top Chef. Her stint there ended early, when she was eliminated during the third episode of the show. Since then, she returned to her job at Table 1280.