Spoonbill Watering Hole


Born in Opelika, Alabama, Chef Jeremy Conner grew up and began his career in the kitchens of Pensacola, Florida, before flourishing as a chef in Lafayette, Louisiana. His resulting diversified perspective on Southern food culture and Gulf Coast seafood flavors allows him to craft his own unique cuisine.


For years, chef Conner has set out to follow the trails of his ingredients back to the people and the stories at their origins. His Humble Fish dinner series and Gulf of Mexico sea salt business, Cellar Salt Co., are some of the results of these efforts. Additionally, he competed in the 2019 Louisiana Seafood Cook-Off. He remains in search of stories about all things food and South. And now, chef Conner shares those stories with patrons of Spoonbill Watering Hole & Restaurant as the Executive Chef and Partner.




Jon Schwenk was born and raised in Long Island, NY, in a household that nurtured his passion and knowledge of French cuisine naturally. His grandfather was a French chef and owned a fine restaurant on Long Island where Schwenk helped out as a young man. The Long Island native began his professional culinary career at Brasserie Le Coze in Buckhead, GA, where he developed his appetite for French cuisine under the guidance of Maggie Le Coze.


In 2007, Schwenk partnered with friend Rich Clark, to pursue the dream of opening up their own restaurant. Together they opened C&S Seafood and Oyster Bar, a fine dining southern seafood concept in Atlanta. The successes of C&S led them to open a second restaurant, the more casual restaurant concept, Hugo’s Oyster Bar, opened in Roswell, GA in 2013. Schwenk handles the back-of-the-house operations for C&S and Hugo’s, focusing on the food and helping with the beverage side of the restaurants. Schwenk’s insistence on quality demands that everything must be made in-house from scratch, it is crucial for him to craft the perfect meal for his guests. Schwenk makes sure that almost every ingredient in the kitchen is certified organic and locally grown. “I want the customers to be able to taste the earth in our vegetables,” Schwenk says. “A lot of people think that because French food is rich that it’s not healthy, and that’s absolutely not true. It’s fresh, heavy on vegetables, and the rich stuff is used in moderation. We feel it’s important that it’s organic, too.” For more information, please visit Follow C&S Seafood and Oyster Bar on Facebook and Twitter!




Call RESTAURANT at 770-272-0999 for a Wednesday, October 23rd dinner reservation.



3240 Cobb Pkwy SE

Atlanta, GA 30339



Tuna and Watermelon Crudo with Tabasco Spicy Honey and Crispy Wasabi Peas

Crawfish and Roasted Corn Fritters with Miso Mayonnaise, Sweet Soy, and Katsuobushi

Seared Yellowfin Tuna with Avocado Crema and Cast Iron Roasted Poblano, Onion, and Nopal

Grilled Gulf Fish with Grilled Vegetables, Lemon, Basil, and Avocado

New Orleans Style BBQ Shrimp with Roasted Pesto Bread