Epicurean Atlanta Appoints New Executive Chef
Chef Henry Tapia brings bold flavors and a decade of experience to the culinary-themed hotel
ATLANTA (Nov. 14, 2022) – Epicurean Atlanta welcomes Chef Henry Tapia as its new executive chef. As an opening chef during the food-focused hotel’s inception, Tapia returns in his new role to oversee all culinary operations at the property, including three dining concepts and 11,000 square feet of indoor and outdoor event space.
“Working with Epicurean Atlanta to open its doors was such an honor, so being able to come back and now spearhead the culinary team is an exciting opportunity,” said Executive Chef Henry Tapia of Epicurean Atlanta. “Each outlet is known for its delicious dishes and attention to detail, and I look forward to upholding the standard while introducing a new creative flare.”
In addition to leading food operations for Reverence, The Office Bar and Aerial Kitchen & Bar, Tapia also creates innovative and custom offerings for corporate parties, weddings and special occasions. While at the helm of these three dining concepts, Chef Henry crafts globally influenced plates, spanning from the southeastern region of the U.S., Hispanic, Middle Eastern, Italian and more. Tapia collaborates closely with local purveyors to provide guests with exquisite, masterfully executed dishes that please any palate.
“Chef Henry has played an important role in Epicurean Atlanta’s culinary development from the very beginning,” said Alex Amato, General Manager, Epicurean Atlanta. “We are thrilled to have him rejoin the team and take the reins as executive chef.”
Tapia brings a wealth of culinary knowledge to Epicurean Atlanta, as he has worked in the finest hotel kitchens on both the East and West Coast. Tapia has held the title as executive chef of Hotel Chamberlain, Hotel Embassy by Hilton LAX North and Creating Culinary Communities by SBE across Los Angeles. After serving as the opening chef de cuisine at Epicurean Atlanta, he most recently held the position of executive chef of Le Méridien Atlanta Perimeter.
To experience Chef Tapia’s creatively crafted cuisine, visit The Office Bar and Reverence. Come spring, guests can indulge in Aerial Kitchen & Bar atop the ninth-floor Sky Terrace. For more information about Epicurean Atlanta’s dining concepts, visit EpicureanHotelAtlanta.com/Taste.
The photo gallery can be accessed here.
About Epicurean Atlanta
An immersive, culinary-driven hotel in the heart of Midtown, Epicurean Atlanta celebrates all the wonderful flavors that life has to offer. Guests will find inspiration behind elevated experiences that span culinary enrichment to impeccable hospitality. Epicurean Atlanta is the second location of the Epicurean Hotel brand, the first of which was a collaboration between Mainsail Lodging & Development and the legendary Bern’s Steak House in Tampa, Fl. Founded in 1956 by husband-and-wife restaurateurs Bern and Gert Laxer, Bern’s Steak House is world-renowned for their exceptional cuisine, use of fresh, quality ingredients, and their extensive wine cellar featuring more than half a million bottles. Epicurean Atlanta is a natural extension of this commitment to excellence, creating a fully immersive experience that celebrates the teaching of its namesake, Epicurus. Inspired by urban chic design elements and modern styles, Epicurean Atlanta boasts 178-guest rooms including 22-spacious suites that give way to its sleek allure. Offering three on-site restaurants – Reverence, Aerial Kitchen & Bar and The Office Bar – each concept summons the curious and captivates the senses in distinctly different ways. Travelers will be whisked away by the hotel’s amenities, including the Sky Terrace and its sweeping views, the gorgeous events lawn, and the innovative Epicurean Theater where guests will watch, listen, and learn from a curated lineup of incredible chefs, winemakers, mixologists, and artists. Epicurean Atlanta is a member of Marriott International’s Autograph Collection. For more information, visit EpicureanHotelAtlanta.com or call (833) 248-1670 to reserve.