A collaborative effort with Chef Ford Fry and Four Seasons Atlanta Executive Chef Robert Gerstenecker, Bar Margot’s menu includes handmade pasta, charcuterie and cheeses, craft espressos and high-quality coffee selections, with a beverage program curated by Paul Calvert and Greg Best. You don’t have to leave the Hotel to enjoy one of the most talked about restaurants in Atlanta.
CHEF ROBERT GERSTENECKER Gerstenecker serves as the Executive Chef of Four Seasons and is a culinary veteran of the Four Seasons family. A farmer at heart, Gerstenecker is constantly inspired by the most available, local and freshest ingredients, including his own rooftop garden, located on the hotel’s 5th floor. His philosophy on food boils down to a relationship. ‘“You can’t have good relationships with people unless you know where they come from. It’s the same with food.” Ford Fry consulted with Four Seasons to launch Bar Margot while Gerstenecker executes the restaurant’s daily operations.
FORD FRY Founder of Ford Fry Restaurants, Ford’s passion is to draw people together. His culinary inspirations cover many years and much of the country: from eating out with his family as a child in Texas, to studying at the New England Culinary Institute in Vermont, to spending time as a ﬁne-dining chef in Florida, Colorado and California—and eventually as a corporate chef in Atlanta. Ford shares a love for restaurants with his staff and partners. Bar Margot is Fry’s first hotel restaurant.
GREG BEST & PAUL CALVERT Local mixology experts Greg Best and Paul Calvert are best (no pun intended) referred to as Atlanta’s beverage heroes. Four Seasons tapped the duo to design an ongoing cocktail program that pairs perfectly with Bar Margot’s menu options.