The Chefs at Pursell Farms

Joe Truex, Executive Chef – Pursell Farms

After graduating from LSU, Chef Truex headed for New York to attend the Culinary Institute of America, took an internship at NYC’s original Le Cirque under Chef Daniel Boulud, and never looked back.

Atlantans may remember Chef Truex when he owned Repast, named one of the top new restaurants in the U.S. by Esquire Magazine the year it opened. Or maybe paths crossed when he was executive chef/managing partner at Watershed, the restaurant started by four women including Emily Saliers of the Indigo Girls, or executive chef at the Swissôtel Atlanta or Chateau Elan Winery and Resort.

Chef Truex also served as executive chef at The Landings Club, Skidaway Island; was consulting chef for Pi Dubai, Dubai UAE; and owned Joe Truex Consulting in Savannah, advising restaurants, hotels, and private clubs.

As supervisor of all culinary operations at Pursell Farms, Chef Truex’s favorite task is dreaming up the special dining events offered throughout the year, such as the Cochon de Lait dinner experience. We wouldn’t expect anything less from this favorite son of Mansura, Louisiana, the Cochon de Lait capital of the world


Eric Isome, Sous Chef

Eric Isome has enjoyed cooking for guests for more than 30 years. The Sylacauga native moved to Dayton, Ohio in 1983, taking a job in the kitchen at TW’s, the city’s landmark steakhouse located in what was once the Capitol Hotel, now listed on the National Register of Historic Places. He steadily moved up the ranks, eventually becoming kitchen manager of the white-tablecloth restaurant. For almost a decade, he worked with many of Dayton’s well-known culinary professionals and joined the American Culinary Federation (ACF) during this time.

But the South kept whispering, and Chef Isome moved back home to Sylacauga. He was hired as a grill cook at Pursell Farms but quickly advanced to the role of Sous Chef. Today Chef Isome works alongside the culinary team at The Inn, preparing some of the exceptional southern dishes served daily at Arrington and Old Tom’s Pub.

Chef Isome enjoys creating downhome dishes with a twist. When dining at The Inn, chances are the delightful flavors found in menu items, from soups to signature dishes, are a result of his talented cooking style.


John Scourlas, Pastry Chef

If you’ve ever been a VIP guest at the Kentucky Derby or the Grammy Awards, you may have indulged in the luscious desserts created by Chef Scourlas. As Senior Head Pastry Chef for national hospitality company Levy Restaurants, he directed pastry presentations for some of the top corporations, sports organizations, and entertainment companies around the country and had direct responsibility for special events at Atlanta’s Georgia World Congress Center, Mercedes-Benz Stadium, and Centennial Olympic Park.

Earlier in his career, he was Head Pastry Chef/Baker at Chompie’s, a popular restaurant, bakery, and catering company in Phoenix, where he won first place in the city’s Best of Chocolate competition three years in a row. A decade later, he dramatically changed his environment, taking the role of Pastry Chef/Kitchen Manager for The Bear Track Inn and Breeze Inn on Glacier Bay, Alaska.

John is fluent in English, French, Spanish, and Greek, and has five dogs. We wonder if the dogs understand all those languages.

John is a family man and is very proud of his daughter, who is a competitive swimmer. On a personal note, John speaks four languages, enjoys the great outdoors, and has five dogs.

Dine with Pursell Farms