Michael Treanor new Chef de Cuisine at Ritz-Carlton Atlanta

The Ritz-Carlton, Atlanta has announced the appointment of Michael Treanor as Chef de Cuisine. Treanor will oversee the culinary operations and menu creation at the downtown Atlanta luxury hotel. His inspiration is a combination of his Southern roots and diverse culinary background.

A professional chef for 15 years, Treanor grew up amid the rich cuisine of “The Hostess City of the South,” in Savannah, Georgia. He takes great pleasure by infusing southern ingredients and flavor into his culinary dishes.

He launched his professional career as a Sous Chef at The Ritz-Carlton, Buckhead in The Dining Room featuring sophisticated cuisine in the celebrated neighborhood. Treanor recently created modern California cuisine with European, Mediterranean and Asian influences for Wolfgang Puck at Hotel Bel-Air in Los Angeles, California.  He has since returned home to Georgia to create Southern-influenced cuisine at The Ritz-Carlton, Atlanta.

Treanor has recently redesigned the menus in Lumen and Atlanta Grill featuring signature dishes such as Deviled Eggs with Buffalo Aioli, Chicken Biscuit with Pumpkin Butter and Fried Green Tomato with Local Goat Cheese. Lumen is a lounge located in the hotel lobby offering a modern vibe with signature cocktails and small plates for sharing.  Atlanta Grill is an iconic Atlanta restaurant with a menu of grilled steaks, chops and seafood along with Southern-inspired cuisine.

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