All Food and Drink
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Learn MorePark 75
Hearty breakfast dishes come to life each morning in our stately second-floor restaurant, where fresh ingredients from our Terrace Garden help inform the traditional American cuisine and inspire some unexpected brunch offerings come Sunday.
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Learn MoreBar Margot
Big flavours, handcrafted cocktails and zero pretension are waiting for you at Bar Margot. Come for the uncomplicated, thoughtful food, stay for the drinks, and mingle with a stylish crowd at our funky community lounge.
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Learn MoreIn-Room Dining
Whether you’re time-zone–hopping, feeding a hungry team during an impromptu meeting, or looking for quiet, private dining, you can choose from our extensive In-Room menu day or night.
Culinary Experiences
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Sunday Brunch
Every Sunday beginning at 10:00 am, Four Seasons Hotel Atlanta presents an indulgent menu of brunching favourites stretched across the mezzanine level with views of the magnificent chandelier and grand staircase.
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Missing Digit Mixology Classes
Discover the fun of mixology during an interactive cocktail-making class, led by our acclaimed craftspeople. Held once per month, learn how to prepare libations from a variety of styles – ranging from Prohibition-Era classics to modern craft creations.
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Eat like a chef
Get to know the faces behind the food during a private Chef’s Tasting Dinner, when you and up to 10 of your closest friends can sample new dishes and hear insightful commentary regarding each plate as you enjoy a tailored, multi-course menu complemented with wine pairings.
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Dinner in a rooftop garden
Up on the fifth-floor terrace sits our private garden, where guests can immerse themselves in a Garden Table experience curated by our Catering and Events specialists. Share an intimate meal of seasonal dishes featuring locally sourced ingredients and chat with friends, family and our passionate culinary team while dining beneath the stars.
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The Team
Edgar Kano
Executive ChefKano draws inspiration from his grandmother, who taught him how to master Japanese culinary techniques while incorporating Mexican ingredients. An avid fisherman, he implements his passion for fusion with a twist on local cuisine that includes a catch-of-the-day.
“People describe me as a fusion chef. My Japanese roots taught me to enjoy food first with my eyes – and then with my taste buds – whilst my Mexican heart always tells me to spice things up! I stay true to this upbringing while cooking.”
Erica Lee
Executive Pastry ChefLee brings a creative flair to the kitchen with her seasonal menus, a contemporary room service menu, a Porsche partnership amenity and more. She exudes imagination through her numerous delectable, quality ingredient-driven creations. What is Lee’s favorite dessert to make and eat? Classic cheesecake with blueberry compote always takes the cake.
“Dessert is about creating a happy ending to any meal, but there are no rules! Put it first if it makes you even happier.”