FOOD HALLS HAVE BECOME CULINARY HOTSPOTS,
celebrated for their diverse, chef-driven concepts that bring people together in one dynamic space.
FRUITFUL DESTINATIONS CELEBRATES THIS TREND BY PARTNERING WITH TOP CHEFS BEHIND SOME OF THE MOST POPULAR FOOD HALL CONCEPTS IN AMERICA.
These talented creators will showcase recipes featuring Dole Fruit, demonstrating how it can elevate menus with fresh, on-trend appeal.
Join us as we explore how Dole inspires creativity in the kitchens of today’s food hall innovators.
ATLANTA, GA \\ CHEF TAL BAUM
FOOD HAS THE REMARKABLE POWER TO TRANSPORT US— EVOKING MEMORIES, EMOTIONS, AND DISTANT PLACES WITH JUST ONE BITE.
This philosophy is at the heart of Atrium, the latest culinary venture from Chef Tal Baum.
"The Golden Girls" Banana Foster
"Samantha" Dark Chocolate Brownie with Strawberry Sauce
Clearwater, FL \\ Chef Hoang Ma
EVERY SIP TELLS A STORY.
For Chef Hoang Ma, every sip tells a story. At Machi Boba, he blends tradition with innovation, crafting artisanal bubble tea and fruit-infused beverages that are as visually stunning as they are delicious.
Tropical Fruit Tea
Peachy Paradise
Atlanta, GA \\ Chef Tony & Pamela Sharpe
FOOD IS MORE THAN A MEAL—IT’S A WAY TO BRING PEOPLE TOGETHER.
For husband-and-wife duo Tony and Pamela Sharpe, food is more than a meal—it’s a way to bring people together. At Mad Dads, they serve up bold, flavorful cheesesteaks, wings and hoagies with a focus on comfort food and community.
Blueberry Sriracha Chicken Wings
ATLANTA, GA \\ CHEF TAL BAUM
FOOD HAS THE REMARKABLE POWER TO TRANSPORT US— EVOKING MEMORIES, EMOTIONS, AND DISTANT PLACES WITH JUST ONE BITE.
This philosophy is at the heart of Atrium, the latest culinary venture from Chef Tal Baum.
Nestled in Atlanta’s lively Ponce City Market, Atrium is a celebration of cultural diversity, expressed through both its thoughtfully crafted menu and its vibrant, community-inspired décor.
The menu offers a fresh take on Modern American cuisine, infused with European influences. From plant-forward appetizers to protein-centric mains, every dish is a reflection of global flavors and seasonal ingredients. And whatever you do—don’t skip dessert. Chef Tal is sharing two of her signature fruit-forward creations, each designed to leave a lasting impression.
CLEARWATER, FL \\ CHEF HOANG MA
EVERY SIP TELLS A STORY.
At Machi Boba, he blends tradition with innovation, crafting artisanal bubble tea and fruit-infused beverages that are as visually stunning as they are delicious.
Inspired by his Vietnamese heritage and travels throughout Asia, Chef Hoang has transformed Machi Boba into a destination for creative, handcrafted drinks. The menu at Machi Boba highlights premium quality tea and unexpected flavor pairings that keep customers coming back for more.
Check out our featured recipes to discover how fresh, tropical flavors can elevate the boba experience.
ATLANTA, GA \\ CHEFS TONY & PAMELA SHARPE
FOOD IS MORE THAN A MEAL—IT’S A WAY TO BRING PEOPLE TOGETHER.
For husband-and-wife duo Tony and Pamela Sharpe, food is more than a meal— it’s a way to bring people together. At Mad Dads, they serve up bold, flavorful cheesesteaks, wings, and hoagies with a focus on comfort food and community.
With roots in Philly and a culinary background from Le Cordon Bleu, Chef Tony blends classic technique with a love for big, satisfying flavors. Pamela, the heart of the business, ensures that each location delivers the same warmth and hospitality that defines their brand. Together, they’ve grown Mad Dads into multiple locations across Atlanta, all while staying committed to quality ingredients and community giving.
Their menu is a tribute to both tradition and creativity, and fruit plays an unexpected role in one of their most loved original Mad Dads sauces—Blueberry Sriracha.
