Doyle Smith began his journey in the culinary arts at the age of 12 in his mother’s restaurant in Arkansas. It was in 1976 that Doyle moved to beautiful Murphy, NC where he was the original chef that assisted in the grand opening of the “Oak Barrel” (later to become Doyle’s Cedar Hill). He maintained that position for 2 years before moving to Atlanta, GA to open “Sydneys Just South” on Roswell Road. During this time Smith trained under two incredible chefs, one from Cordon Bleu and one from Vienna. “Sydneys” soon became “the spot” to be in Atlanta. Doyle prepared dishes for the likes of such people as Tennessee Williams, Walter Matthau, King Fisal (King of Saudi Arabia), Jimmy Carter and Richard Dreyfuss. During his time with Sydney, Doyle helped him open and staff two other restaurants “Spencers” in Marietta, and “The Château” in Buckhead. After 20 great years Sydney retired and sold his restaurants. Doyle went on to work for another great friend, John Cappozoli. “Capo’s Café” in Virginia Highlands also became famous in the Atlanta dinner scene (It was Katie Couric’s favorite place). After 31 years of experience in fine dining Doyle returned to Murphy and purchased the Oak Barrel. The name was changed and Doyle’s Cedar Hill Restaurant was born. Since the grand opening, July of 2002, the response has been overwhelming. Thank you for being a part of what will soon become a legend.