About Us.
At Abel Brown Southern Kitchen & Oyster Bar, we honor the heart and soul of Southern cuisine while embracing a refined, ingredient-driven approach. Nestled in Augusta’s historic Surrey Center, our restaurant is a celebration of craftsmanship, community, and culinary excellence—where tradition meets innovation, and every meal is an experience worth savoring.
Our name, inspired by the timeless folk ballad “Abel Brown,” reflects our commitment to the everyday man—the hard worker, the dreamer, the one who appreciates life’s simple yet meaningful pleasures. Just as the song has been passed down through generations, our food tells a story of heritage, passion, and respect for the craft.
A Culinary Experience Rooted in Tradition.
At Abel Brown, every dish is thoughtfully prepared, balancing bold flavors with delicate technique, and has been since it was established in 2014. Chef & Owner Todd Schafer, a Culinary Institute of America graduate, has spent decades honing his craft in some of the country’s most acclaimed kitchens. From the freshest oysters at our raw bar to expertly curated seasonal menus, our focus is on quality, sustainability, and showcasing the best of what the South has to offer.
Beyond the plate, our restaurant is an experience—warm, inviting, and refined without pretense. Whether you're enjoying a leisurely dinner, gathering for a special occasion, or sipping a perfectly paired glass of wine, Abel Brown is where Southern hospitality meets elevated dining.
Todd Schafer, Chef + Owner
Our name, inspired by the timeless folk ballad “Abel Brown,” reflects our commitment to the everyday man—the hard worker, the dreamer, the one who appreciates life’s simple yet meaningful pleasures.
OUR TEAM
Todd Schafer | Chef + Owner
Chef Todd began cooking at the age of 15, with a passion for food that was inspired by his mother. This passion pushed him to graduate from the CIA in Hyde Park, New York. He pursued an education in Classical French Cooking at such iconic restaurants as the Cloister in Sea Island, Ciboulette in Atlanta, Provence in Washington D.C. and at Pinot Blanc Napa Valley. Todd opened Bistro 491 in his hometown of Augusta, Georgia in 1999. The French restaurant revolutionized formal dining in the area through its of farm-to-table seasonal menus that married the French technique he loved with the Southern Traditions that he grew up with. He closed Bistro 491 in May of 2014 to reimagine the space as Abel Brown Southern Kitchen & Oyster Bar, which has consistently been lauded as the top restaurants in Augusta.
Trevor Elliot | Chef
Chef Trevor Elliot is a New York City native whose culinary journey has taken him from the heart of Manhattan’s Michelin-starred fine dining scene to the vibrant kitchens of the American South. Trevor began his career in the high-paced, precision-driven environments of Ai Fiori and the world-renowned Eleven Madison Park, where he honed his technique and appreciation for refined cuisine.
Trevor joined Marcos in Brooklyn—an acclaimed Italian, wood-fire-driven, farm-to-table restaurant. There, he embraced a philosophy centered on seasonality and simplicity. He later became a key member of the opening team at Houseman, a neighborhood gem in Manhattan recognized by The New York Times’ Pete Wells as one of the city’s top 100 restaurants.
Through a connection with chef and author Ned Baldwin, Trevor relocated to Savannah, Georgia, where he joined forces with Mashama Bailey at the celebrated restaurant The Grey.
