Freddy Money

After six years in Atlanta, Chef Freddy Money has become a defining culinary voice in the city. At Atlas — now a Michelin-starred institution in Buckhead — he draws on his British heritage, rooted in the multicultural traditions of London, and the global sensibilities formed through his years in Spain, the UK, and beyond. His cooking reflects a lifetime of travel, discipline, and lived experience, where seasonings, techniques, and cultural influences become part of the chef himself.

His path to Atlanta began in 2019, when what was meant to be a short, three-week trip to lead culinary development for The Garden Room unexpectedly changed the course of his career. Freddy’s contributions became foundational to the concept. Building on that success, Executive Chef Chris Grossman entrusted him with the helm at Atlas that summer, uniting his influence across the sister properties. In 2023, Michelin awarded Atlas its first star — a recognition that affirmed both the restaurant’s ambitions and the culinary identity Freddy had spent years building.

Earlier that year, Freddy had partnered with the owners and operators of the Tavistock Restaurant Collection on a street-food concept in Orlando, overseeing catering, operations, and concept development. This collaboration followed several years of work across Tavistock Group projects worldwide. After meeting Joe Lewis, founder of Tavistock Group, in 2016, Freddy joined him aboard his private yacht as chef until 2017, and subsequently supported numerous Tavistock initiatives — from Australian Agriculture Company’s educational programs to butchery demonstrations, expos, and global brand-awareness efforts.

Before his time with Tavistock, Freddy built a significant foundation in London’s fine dining landscape. In 2011, he returned to The Dorchester, eventually rising to Head Chef of the hotel’s flagship restaurant. He then transitioned into the Alain Ducasse group, working under Jocelyn Herland at the three-Michelin-star Alain Ducasse at The Dorchester before helping launch the Grill at The Dorchester.

Prior to that, from August 2008 to December 2010, Freddy spent two and a half formative years at La Terraza del Casino in Madrid under Paco Roncero, working within a culinary lineage shaped by Ferran Adrià. His time in Spain left a permanent mark on his culinary identity — particularly the paprika, sherry vinegar, and bold, rustic flavors that became central to his palate.

Freddy’s journey began in London, where he was born and raised. Without any formal culinary school training, he learned entirely in the kitchen, starting at age sixteen as a commis at Kensington Place, a role that established his foundational discipline and technique. After a year and a half, he continued to refine his craft at the Bib Gourmand-awarded French bistro La Saveur before deciding to move to Spain — an early turning point in a career built on curiosity, precision, and a passion for global flavors.