Freddy Money

Atlas occupies the lobby level of The St. Regis Atlanta in Buckhead — one of Atlanta's most affluent neighborhoods. The restaurant is known for an extraordinary art collection alongside its cuisine, and Money's British training brings a certain classical sensibility to a city whose culinary vocabulary is more often rooted in Southern tradition.

Freddy Money, born in London, started cooking at age 16 at Kensington Place under Rowley Leigh. He arrived in Atlanta in 2020 and became Culinary Director at Atlas in The St. Regis Atlanta, Buckhead. His cooking draws on British classical training and international fine-dining experience, expressed in a sophisticated American luxury hotel context.

London, United Kingdom — trained under Rowley Leigh at Kensington Place; British and international fine dining

Career

• Cook at Kensington Place, London, UK (Early career)
• Chef at European and international fine-dining restaurants, UK and Europe (2000s–2015)
• Culinary Director at Atlas, The St. Regis Atlanta, Buckhead, Atlanta (2020–present)

Mentored by Rowley Leigh (Kensington Place, London).