Chef Sean Wight

In the afternoon light along Augusta's Broad Street, the doors of one of the city's finest eating establishments open and close to a steady stream of waitstaff arriving early to begin preparations for the evening rush. it will be several hours before Frog Hollow Tavern opens for dinner, but along the rush of air escaping at the entrance of each staffer, increasingly tantalizing flavors waft out into the street.

Inside, the light, lemony perfume of roasting chicken mingles with early scents that the oven is beginning to coax from fresh, local vegetables. Like a happy memory long stored away, the aromas harken back to the pure flavors of a simpler time. In a black baseball cap, Sean Wight, the man responsible for reawakening Augusta's culinary senses, emerges from the kitchen. There is no hint of arrogance in the man that many consider to have launched the renaissance of Augusta's fine dining scene. Instead, the chef and restauranteur's boyish smile reveals that the spark ignited over dirty dishes still burns brightly in the grown man.

The success of Frog Hollow Tavern led to his next endeavor, Farmhaus Burgers, which he opened in downtown in 2012. Wight saw a need, and says that the contemporary burger joint, featuring a custom grind of beef from local farmers, boozy "milk" shakes, and a full bar, "came about because I wanted a killer burger place to go to, and be able to get beer, and know what I was eating. I really like to know what I'm eating."

As busy as he is with the restaurants, Wight and his wife, Krista, a CPA who handles the books for Frog Hollow Hospitality Group, travel in the rare time they have off, to places like Atlanta and New York, to dine, and take note of what works in other cities. "We really liked the upscale bars we visited in some of those places, and thought that concept might work well in Augusta. In 2013, Craft & Vine became our third restaurant."

Once again, Wight's instincts for what the dining public craves paid off. Craft & Vine's hand-crafted cocktails, an impressive wine selection, and a selection of delectable small plates set amidst old wood and modern metal, draw a steady stream of savvy sippers to the cocktail bar and eatery.

Wight says that what he loves best about being a chef is that there is never a dull moment, and every day is different. If variety is indeed the spice of life, there will be plenty of zest in the days ahead for the chef's burgeoning empire, with plans in the works for a new downtown taco and tequila bar, serving fresh, hand-made tortillas.