The St. Regis Atlanta is pleased to announce a standout promotion alongside a new hire to the standout food & beverage team. Former executive chef, Jordan Barnett, has been promoted to director of food & beverage, showcasing the growth of in-house talent, and Alexander Gut joins the team as the Best Address’ new executive chef.
Jordan Barnett, Director of Food & Beverage
With 26 years of experience in the hospitality industry and more than a decade of chef experience for luxury hotel properties under his belt, The St. Regis Atlanta is pleased to promote Jordan Barnett from executive chef to director of food & beverage. In this new role, Barnett will oversee the programming and menu development of Astor Court, The St. Regis Bar, in-room dining and banquets, as well as guiding a team of professionals in ensuring the unparalleled level of service for guests and local diners alike.
Barnett is a native of Ontario, Canada, and learned to love the art of cooking and cuisine through family experiences and travel. He received formal education from the Ministry of Colleges and Training and earned his certification as a Red Seal Journeyman Chef. His resume highlights include serving as restaurant chef for Periwinkle and Seven Restaurant at The Ritz-Carlton Grand Cayman, executive sous chef for The Ritz-Carlton Toronto, and most recently, a five-year stint as the executive chef for The St. Regis Atlanta. Speaking to his culinary success, Barnett has garnered several honors, including a nomination for the Marriott ACE Global Rising Star Award, winning back-to-back “Best Food” category at the Annual Taste of Cayman, and a nomination for the Stingray Award for Restaurant Manager of the Year.
Alexander Gut, Executive Chef
Alexander Gut has taken the helm at The St. Regis Atlanta’s dining venues as the new executive chef, bringing with him two decades of professional culinary experience and an extensive resume sharpened by years spent in high-end kitchens.
As executive chef, Gut will handle menu ideation, creative dining-related programming, ingredient sourcing and will lead the staff at Astor Court, The St. Regis Bar, in-room guest dining and on-property events catering. He joins the team following his time as sous chef at The Ritz-Carlton Toronto. Prior to that, he served as the restaurant and banquet chef for The Ritz-Carlton Pentagon City, executive sous chef for The Ritz-Carlton Atlanta, and held executive chef and sous chef positions with Delta Hotels Thunder Bay and The Tampa EDITION. Gut grew up honing his love for cooking while watching his grandmother prepare traditional Ukranian dishes, and received professional training while earning his Culinary Degree from Liaison College.
