Our sophisticated setting within the St. Regis Atlanta offers a cultured and inviting venue adorned with an extraordinary collection of 20th-century modern art.
Under renowned culinary leadership, Atlas brings a fresh and innovative approach to traditional cooking. Our menu is inspired by partnerships with local farms using the freshest and most seasonal produce. Each dish tells a story, and the menu is a journey that focuses on ingredients, provenance, and texture resulting in a powerful combination of wonderful and memorable food.
Our sophisticated setting within the St. Regis Atlanta offers a cultured and inviting venue adorned with an extraordinary collection of 20th-century modern art.
Under renowned culinary leadership, Atlas brings a fresh and innovative approach to traditional cooking. Our menu is inspired by partnerships with local farms using the freshest and most seasonal produce. Each dish tells a story, and the menu is a journey that focuses on ingredients, provenance, and texture resulting in a powerful combination of wonderful and memorable food.
GROUP DINING
We offer a cultured and inviting venue ideal for intimate private events, group dining, corporate meetings, or rehearsal dinners.
LEARN MOREThe Garden Room
An enchanted and welcoming garden bar and dining experience appealing through its casual approach.
LET'S ESCAPEPAPILLON ROOM
A bespoke installation creating the opportunity to experience a menu curated for the evening and customized to meet the desired private guest experience.
GET DETAILSOur Team
Chef Freddy Money Chef / Culinary Director
Chef Freddy Money, with a rich culinary background and a passion for innovative food presentation, creates memorable dining experiences. He believes in storytelling through food, crafting menus that emphasize ingredients, origin, and texture. Trained in top European kitchens, including the Alain Ducasse Group, he took the helm at Atlas to design unique and stylish dishes for guest enjoyment. Freddy has been appointed as the Culinary Director for Atlas and The Garden Room within The St Regis Atlanta and Nami in Lake Nona, Orlando, Florida. Chef Freddy has contributed his experience, imagination and passion across Tavistock Group hospitality projects at the highest level.
Julien GobinDirector of Hospitality & Service
Julien Gobin was born in Bordeaux, France, and spent several years in Budapest, Hungary. He moved to Atlanta, Georgia, in 2013 and, since then, has worked as a leader in the hospitality industry at various establishments for many years. Julien has been a part of the Tavistock Restaurant Collection since 2017, serving as the Director of Events and Sales. Julien plans to continue to create new ways for our guests to experience Atlas & The Garden Room while making extraordinary memories that last a lifetime.
Drew RomanosGeneral Manager
Drew’s journey in the Hospitality and Beverage industry began during his early years, while working at The Mandarin Oriental Miami and Boston. Having graduated from Johnson and Wales University, Drew leverages his extensive industry background to ensure top-notch service and unforgettable fine dining experience for all patrons. Over the last 10 years, Drew has been an integral part of the Tavistock Restaurant Collection, having worked in Boston, and Fort Lauderdale, before settling in Atlanta, Georgia with his wife and daughter, where he currently serves as the General Manager of Atlas and The Garden Room.
Julia Hurwitz Director of Sales & Events
With over 25 years in hospitality, Julia Hurwitz is dedicated to creating bespoke events and dining experiences. A Boston native and graduate of Johnson & Wales University, Julia began her career catering luxury events alongside her chef brother. She later joined the Four Seasons Boston management team, contributing to its AAA Five Diamond Award. Julia has worked alongside James Beard Award-winning chefs and appeared on Emeril Lagasse’s Salute to Boston. Now based in Atlanta, Julia continues to exceed client expectations and curate unforgettable dining experiences at Atlas and The Garden Room.
Jessika Gonzales Assistant General Manager
Jessika Gonzales is a hospitality professional committed to delivering exceptional guest experiences through service excellence and leadership. A University of South Florida graduate, she began her career at the Seminole Hard Rock Hotel & Casino in Tampa, where she developed expertise in large scale operations and staff development. Since joining Tavistock Restaurant Collection, Jessika has refined her leadership, focusing on building dynamic, guest-centered teams. Jessika plays a pivotal role in supporting the Atlas team and ensuring every guest enjoys a memorable dining experience.
Mcswell PereiraHead Sommelier
Mcswell’s journey from Mumbai to the United States has shaped him into a dynamic sommelier. After earning a degree in hospitality in India, he pursued a master’s degree in the U.S. while further advancing his wine expertise. He spent four years in Los Angeles, honing his craft at renowned fine dining establishments. In 2019, Mcswell joined Atlas, where his deep wine knowledge has helped elevate the restaurant’s reputation as a premier culinary destination. As Head Sommelier, Mcswell’s expert pairings continue to enhance the dining experience for every guest who walks through Atlas' doors.
Ryan HeppnerExecutive Chef | Atlas & The Garden Room
Ryan Heppner brings over 15 years of culinary artistry to Atlas and The Garden Room. A member of the original culinary team at Atlas, Ryan played a key role in its evolution, helping it earn a Michelin star. His journey with Tavistock Restaurant Collection spans over a decade, starting on the West Coast before transferring to Atlanta to help open The Garden Room.Ryan blends creative intuition with operational mastery, curating seasonal menus, refining flavors, and leading teams. With experience in kitchens like AquaKnox, Pinot Brasserie, and Rosemary’s, he combines precision, innovation, and calm leadership. A graduate of Columbia College’s Hospitality Management program, Ryan’s work elevates dining into the extraordinary.
Amadeus LixfeldSous Chef
With over 25 years of experience in fine dining, Amadeus Lixfled has cultivated a rich culinary background that spans the globe. A graduate of culinary school in Ontario, Canada, he spent 10 years abroad, exploring the flavors of Southeast Asia, working on vineyards in Margaret River, Australia while immersing himself in European culinary traditions. In 2015, Amadeus moved to Georgia, where he briefly ventured into the film industry before returning to his culinary roots in Atlanta. Today, he brings his vast international expertise to Atlas as Sous Chef, where he continues to create exceptional dining experiences.
Stephen HuangExecutive Pastry Chef
Stephen Huang’s culinary journey began in Taiwan, where he graduated with a degree in Architecture before discovering his passion for pastry. He moved to Ottawa, Canada, to study at Le Cordon Bleu, earning a Grand Diplôme in both Cuisine and Pastry. Stephen further honed his skills in Chicago, working at renowned fine dining restaurants including Sixteen (2 Michelin stars) and North Pond (1 Michelin star), as well as prestigious hotels such as Thompson Chicago. In 2021, he joined Aya Pastry, one of Chicago's top bakeries. Today, Stephen brings his expertise to Atlas and The Garden Room as Executive Pastry Chef, collaborating with Chef Freddy Money to create unforgettable dining experiences.
Art
On the walls of the main dining room is an impressive gallery of 20th-century artwork featuring The Lewis Collection, one of the largest private art collections in the world.
