Four Seasons Hotel Atlanta, the AAA Five Diamond luxury Midtown hotel, introduced Gavin Pera as Executive Chef. He will oversee all aspects of the culinary operations at the 244-room Hotel including Park 75, Bar Margot, in-room dining and at special events.
Chef Pera brings with him a rich array of skills and a nuanced perspective stemming from a lifetime in the hospitality industry. He will lead the team that includes Executive Pastry Chef Daniella Lea Rada and Bar Margot Chef Chad “Sosa” Hester.
After he graduated culinary school at Le Cordon Bleu, Pera began his culinary career with Ritz-Carlton, working across South Florida and the Caribbean, where he was selected to represent the hotel at the renowned James Beard House, highlighting Florida's local food scene. Under his leadership, his team received the Golden Spoon Award for Best New Restaurant in 2016.
Chef Pera transitioned to Loews Vanderbilt Hotel Nashville as executive chef, leading the team to a Dirōna Award for excellence from Distinguished Restaurants of North America. Throughout his Nashville tenure, he also embraced opportunities to stage at three Michelin Star restaurants, including Le Bernardin. Most recently, Pera rejoined Marriott as executive chef in Playa Largo Resort & Spa in 2020. He had a significant impact on his team and hotel colleagues and received the F&B Leader of the Year award.
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