Renaissance Atlanta Midtown Hotel Appoints Andrew Thoms as Executive Chef
Renaissance Atlanta Midtown Hotel, a 4-star hotel located in the heart of the re-energized Midtown neighborhood, is pleased to announce the appointment of Andrew Thoms as the property's new Executive Chef. With over 20 years of culinary experience, Chef Andy will be responsible for overseeing all culinary initiatives at both the hotel and its newly re-imagined prohibition-inspired restaurant and rooftop bar, Rowdy Tiger Whiskey Bar & Kitchen.
Born and raised in the Atlanta area, Chef Andy's epicurean journey began at Asher, a former fine-dining establishment located in Roswell, GA, where he developed his style through curating delectable tasting menus. Chef Andy began his hotel career at Four Seasons San Francisco, later returning to his hometown to join Four Seasons Atlanta alongside one of his mentors, Chef Robert Guerstenecker. With a combined 5-year tenure at Four Seasons Hotels, Chef Andy then joined The St. Regis New York's culinary team to continue his experience as a chef in the hotel world. Prior to his new role as Executive Chef at Renaissance Atlanta Midtown Hotel, Chef Andy held leadership roles at well-known Atlanta institutions including former Restaurant Eugene under renowned local Chef Linton Hopkins, Trace at W Midtown and Gypsy Kitchen as the opening Chef de Cuisine in 2013.
"Not only does Chef Andy have experience with both luxury hotels and local Atlanta hotspots, but he also has an unparalleled passion for the city of Atlanta and its cultural identity," said the hotel's Area General Manager Amber Davis. "We are thrilled to welcome him to the team, and look forward to seeing him take our food & beverage offerings at the hotel and Rowdy Tiger to the next level."
In his new role, Chef Andy will oversee all culinary programs at the hotel, including catering for events and groups of up to 150, along with the hotel's on-site prohibition-era inspired restaurant Rowdy Tiger, which features a contemporary first floor dining room and chic rooftop bar with expansive views of the city. Within both the hotel and restaurant, he will be responsible for designing all menus, managing revenue as well as mentoring other chefs on the team.
Alongside a quintessentially Southern menu, Rowdy Tiger Whiskey Bar & Kitchen features one of the largest whiskey collections in the city with more than 125 whiskeys and whiskey cocktails. Drawing inspiration from Atlanta's rich agricultural heritage, Chef Andy looks forward to elevating the current menu with unique spins on classic southern dishes and local ingredients. To pay homage to the restaurant's prohibition-era theme, Chef Andy also plans to introduce secret menu items that can be discovered on social media or through word of mouth. Visitors can look forward to a modern and upscale dining experience in the first-floor restaurant, along with an eclectic atmosphere with specialty seasonal cocktails and shareable plates on the rooftop.