George Vedder, a line cook since fifteen and a journalist since eighteen, currently works the line at The Grey Restaurant in Savannah, GA and is Food Writer for the Savannah Morning News. He is the founder and E.I.C. of Blunt Food Magazine, an independent culinary publisher since 2024.

 

George enjoys applying the rigor of research to an extreme degree in even the most inconsequential events. His hobbies include jaywalking and listening to Björk.