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Gaja Wine Dinner

Experience an unforgettable evening at Atlas with an exclusive Gaja wine dinner, featuring a specially curated tasting menu by Chef Freddy. Each course is thoughtfully paired with the world-renowned wines of Gaja, celebrated for their elegance and complexity, and a true reflection of Italy’s iconic Piedmont region.

Reserve Your Experience

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Gaja Wine Dinner

Reserve Your Experience

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.

VIEW MENU

Celebrate the best in seasonal American cuisine with fine dining in our main dining room. Our expertly trained team of chefs and staff will guide you through an unparalleled culinary experience inspired by the capital of the South.

Our Team

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.

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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.

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 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 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 General Manager of Atlas and The Garden Room.