Thanks so much to Four Seasons Atlanta for inviting me to a wonderful complementary brunch welcoming Chef Michael Patria to their team. All DELICIOUS opinions are my own
Chef Michael Patria Joins the team at Four Seasons Atlanta
Chef Patria will oversee Bar Margot as well as Park 75 bringing his passion for locally sourced produce with the creation of a terrace garden at the hotel. The new terrace garden will provide a variety of herbs and flowers that will be included in the menus of both outlets.
I would LOVE to get a look at that terrace garden, I’m that would be a wonderful learning experience. I’ll get back in touch with Chef Patria and see if I can get a tour so I can show you more about that.
In Chef Patria’s own words “Good food is a reflection of the relationships with the local food community. Fresh food simply tastes better. ” “There are fewer hands involved in harvesting, transporting and fabrication, so there is certainly a fresh factor that comes into play.
Here’s a look at the stunning interior of Bar Margot at Four Seasons Atlanta
Chef Patria, a culinary graduate of Gwinnett Technical College, is locally grown himself. He left Atlanta for a while to work in San Francisco where his appreciation for vegetables blossomed. His new menu treats vegetables and proteins as equals showcasing them in unique ways.
Here are a few shots taken at brunch at Four Seasons Atlanta:
Presentation is key and Four Seasons presents all of their food beautiffully
The fantastic dessert station is pictured below. The Ube (purple sweet potato) doughnuts were the star of the show.
You can’t beat freshly cooked omelets and pancakes with your choice of toppings and fillings (below)
Brunch cocktails at Bar Margot are fantastic. Let’s get that Georgia Brunch Bill passed so we can enjoy boozy cocktails before 12:30pm.
You know I can’t resist pictures with chefs! Chef Patria (below, right) was kind enough to snap a pic with me. Thanks so much to my friend Rayna Wooden for the photo.