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.
We offer a cultured and inviting venue ideal for intimate private events, group dining, corporate meetings, or rehearsal dinners.LEARN MORE
The Garden Room
An enchanted and welcoming garden bar and dining experience appealing through its casual approach.LET'S ESCAPE
A bespoke installation creating the opportunity to experience a menu curated for the evening and customized to meet the desired private guest experience.GET DETAILS
Chef Freddy Money Michelin Star, 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.
Jake Guyette General Manager
Jake Guyette, General Manager at Atlas & The Garden Room, has a deep background in hospitality, design and business. He blends design, culinary excellence, and luxury market expertise to craft outstanding restaurant experiences with his team. After graduating from The University of Denver, he managed Julep Restaurant in Denver, led a real estate investment venture, and restructured hotels in Aspen. Returning to hospitality in Atlanta, Jake became the Director of Operations at Le Colonial. In August 2023, he joined the Atlas & The Garden Room Team, bringing passion and dedication to creating exceptional dining experiences.
Julien GobinEvents & Service Director
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.
Eric SnowExecutive Pastry Chef
Chef Eric’s culinary career began with the childhood joy of baking with his mother, this fostered his dedication for precision in ingredient measurement. As Executive Pastry Chef at Atlas and The Garden Room Chef Eric continues his passion. He embarked on his professional journey as a Pastry Chef at Joël in Atlanta in 2001. His path led him to work at esteemed establishments like Alain Ducasse at the Essex House and Mix, Daniel Boulud's Café Boulud Palm Beach and the Fairmont Hotel in Austin, Texas. His career showcases a dedicated progression through prestigious culinary destinations and shaped his vision.
Adam HercikChef de Cuisine
Chef Adam's creative journey began on Maui, where he explored music and writing. His true passion, however, emerged in culinary arts. As Chef de Cuisine at Atlas and The Garden Room, Chef Adam’s attention to detail drives culinary operations. Chef Adam's evolution from Maui to Michelin is a testament to his talent and dedication. He worked in restaurants from a young age and gained experience across the U.S., finding his place at Atlas. He's previously worked at prestigious Michelin-starred restaurants Gravitas and Bresca, serving as Executive Sous Chef.
Drew RomanosAssistant General 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 8 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 Assistant General Manager of Atlas.
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.