Four Seasons Hotel Atlanta, the AAA Five Diamond luxury Midtown hotel, introduces 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.

“I try to let the ingredients speak to me and guide me,” says Pera. “The culinary philosophy at Bar Margot and Park 75 revolves around our amazing local ingredients, and I’m excited to work with Chefs Sosa and Daniella and the team in providing remarkable experiences for our guests, whether they are here for a special night out or an important business meeting.”

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.

“It has been a journey, and I owe it to the chefs I have worked with during my career who took the time to teach me,” says Pera. “Chef Sosa recently introduced an amazing spring menu at Bar Margot and I can’t wait to collaborate with him on new dishes.”

Bar Margot offers creative craft cocktails and flavourful bites served for lunch and dinner, daily. At Park 75, guests enjoy breakfast specialties such as shrimp & grits and on Sundays, a lavish brunch buffet infuses global flavours with traditional southern classics.

Four Seasons Hotel Atlanta offers more than 17,000 square feet (1,620 square metres) of indoor and outdoor space for unforgettable meetings and events. Pera and the team design custom event menus with ingredients sourced from regional producers, and the Hotel’s very own garden.

Born and raised in Colorado Springs, Pera enjoys being outdoors. Friends say you will always find him fishing with his family or grilling something at the BBQ for his four sons and wife.