By Susan Swagler
John Hall could cook anywhere in the world. He’s talented enough. He’s driven enough. But seven years ago, he chose to come home to Birmingham and reclaim this food city as his own.
Like many chefs in Birmingham, Hall did a stint with Frank Stitt. His formal training included culinary school at the Johnson & Wales University Charleston, North Carolina, campus and an apprenticeship that he arranged at Luxembourg’s Lea Linster. Then Hall moved to New York for a spot on the line at Gramercy Tavern. From there, he went to Thomas Keller’s Per Se, and then worked for two years as sous-chef at Momofuku Ssäm Bar.
Hall is now the chef and co-owner of Post Office Pies in Avondale along with Mike Wilson (Saw’s Soul Kitchen) and good friend Brandon Cain (Roots & Revelry). Named for a 1950s post office location, Post Office Pies isn’t a typical pizza joint.
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