Linda Harrell

Award-winning hospitality and culinary leader with 40+ years of experience spanning restaurant ownership, executive chef leadership, concept development, consulting, retail operations, and media. Develops concepts from business planning and pro formas through sourcing, inventory controls, recipe systems, operating manuals, site evaluation, and launch preparation. Extensive television, print, festival, and public-appearance experience, supported by professional media training.

Known for translating creative culinary ideas into structured, guest-focused and financially grounded operations.

President at ZERO Provisions (2026-05 – Present)

• Led development of the concept and operating model, translating the creative vision into practical business, culinary, retail, and hospitality systems.
• Developed business plans and financial pro formas to support feasibility analysis, operating assumptions, capital planning, and growth strategy.
• Established structured inventory and retail controls, product organization, purchasing processes, and operational tracking systems.
• Researched and scouted potential locations, evaluating site suitability, market fit, operating requirements, and concept positioning.
• Led product and vendor sourcing and developed recipe files, product specifications, operating procedures, and comprehensive operations manuals.

Operations & Concept Development; Operating Partner at Directive17 (2026-03 – Present)

• Supported concept development and operational planning across hospitality and food-service initiatives, including business planning, sourcing, systems development, and site research.
• Created scalable operational documentation and controls designed to improve consistency, purchasing discipline, inventory visibility, and execution.

Owner & Executive Chef at Cibo e Beve (2011 – Present)

• Founded and led the Atlanta restaurant, overseeing culinary direction, menu development, restaurant operations, cost control, and team development.
• Represented Cibo e Beve through television, culinary events, cooking demonstrations, and other media and community appearances.
• Designed and led hands-on cooking classes and mentored chefs and cooks, with several advancing into executive chef roles.

Corporate Chef at Meehan's Public House (2002 – 2011)

Chef at Antica Posta (1999 – 2002)

Executive Chef at Germano's Trattoria Toscano (1991 – 1999)

Executive Chef at Le Clos des Marchands (1986 – 1991)

Chef de Partie / Apprentice (ACF Accredited) at Kingsmill Resorts (1984 – 1986)

ACF Accredited Apprenticeship Program in Culinary Arts – Richmond Technical Center (1984 – 1986)

Cookbook Bootcamp in Cookbook Development – The Lee Brothers (2016 – 2016)