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REGIONAL CHEFS 2004

Age: 42
Home Town:
Volvic, France
Favorite Ingredient:
mushrooms
Signature Dish:
salmon sashimi
Mentor:
Pierre Gagnaire, Pierre Troisgros

Joël Antunes is a Southern boy—a Southern French boy, that is. But he has taken to gracious Atlanta society like a fish to water. First making his mark in town as Guenter Seeger’s replacement at The Dining Room at The Ritz-Carlton, Buckhead, chef Antunes headed out on his own in that most inauspicious of years for new businesses, 2001. His commitment to local products and local chefs has kept a steady trade coming through the doors of his modern brasserie, where a wasabi sorbet graces the salmon sashimi and tomato sorbet accents the gazpacho. As dramatic as the food and the dining areas is the 2,500-square-foot state-of-the-art kitchen, complete with a humidity-controlled pasta room among other features, which chef Antunes built for his cooks.


Salmon Sashimi

RESTAURANT AWARDS 2014

Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.