Four Seasons Hotel Atlanta Names Michael Patria Executive Chef

. June 22, 2017

ATLANTA, GA. JUNE 22, 2017 — Four Seasons Hotel Atlanta announces the appointment of Michael Patria as executive chef of the leading luxury hotel in the city. In his role, Patria will oversee the kitchen of breakfast destination, Park 75 and its popular lunch and dinner outlet, Bar Margot.

“We are delighted to welcome chef Patria to Four Seasons Hotel Atlanta,” said general manager Yvette Thomas-Henry. “His commitment to quality and creativity will continue to put the spotlight on Bar Margot as one of the top destinations in the city for food, service and craft cocktails.”

In addition to revamping the Bar Margot menu, the chef also curated a terrace garden at the hotel which features a variety of herbs and flowers used in food prep. Patria is passionate about sourcing locally, which stems from his upbringing browsing local farmer's markets. He also leads his kitchen staff in off-site visits to butchers and markets to build their creativity. Each ingredient incorporated in the menu has been designed by the chef to enhance the modern yet classic atmosphere of the food and environment.

“Good food is a reflection of the relationships with the local food community. Fresh food simply tastes better,” said Patria. “There are fewer hands involved in harvesting, transporting and fabricating, so there is certainly a fresh factor that comes into play.”

Chef Patria has honed his talent through positions in the kitchens of the The Buckhead Diner, The Ritz-Carlton Hotel San Francisco, SOHO Steakhouse, Alon's Bakery and Market and Peasant Bistro. His most recent position was with Fifth Group Restaurants' Ecco, where he served three years as the restaurant chef of the airport location and two years as the executive chef of the midtown location. Patria's passion for the hotel industry brought him to Four Seasons Hotel Atlanta, where he conceptualized a new menu for Bar Margot including a new in-house charcuterie program.

Patria, a culinary graduate of Gwinnett Technical College, fell into the profession accidentally when he took a job washing dishes for extra spending money. Dishwashing turned into prep cooking, until he fell in love with the culture of the kitchen and realized that food had always been his passion. The chef's philosophy is simple; put a modern spin on classic techniques and, most importantly, “have fun with it.”

Some of Patria's first additions to the menu include a Grilled GA Shrimp, Pan Seared Pork Belly, Farro Fritters and Grilled Spanish Octopus.

About Four Seasons Hotel Atlanta

Situated in the heart of Atlanta's Midtown district, Four Seasons Hotel Atlanta's 244 ultra-spacious luxury hotel rooms and suites boast commanding views of the city skyline. Enjoy award-winning new American cuisine and relaxing spa treatments, all with unrivaled southern hospitality. Four Seasons Hotel Atlanta is home to Bar Margot, the restaurant voted #1 in the city for cocktails and good vibes by Modern Luxury Magazine. Founded in 1960, Four Seasons continues to define the future of luxury hospitality with extraordinary imagination, unwavering commitment to the highest standards of quality, and the most genuine and customized service. Currently operating 94 hotels and residences in major city centres and resort destinations in 40 countries, and with more than 60 projects in development, Four Seasons consistently ranks among the world's best hotels and most prestigious brands in reader polls, traveller reviews and industry awards. For more information and reservations, visit fourseasons.com/atlanta For the latest news, visit press.fourseasons.com and follow @FourSeasonsPR on Twitter.

Contact:
Michelle Labovitz
[email protected]
(404) 303-7797

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