Get Acquainted with the bettyFrom the classic atmosphere to its lush garden landscaping, The Betty channels old Hollywood glamour. Evenings start in the convivial bar, with its rich hardwoods, mood lighting and bartenders showing off their shake and stir. Soon cocktails give way to wine and it’s time for the main event: Chef's contemporary spin on supper-club staples, reimagined using local, seasonal ingredients.
The Betty, Atlanta | Award of Excellence
Meet The Team
Executive ChefAs Executive Chef, Thomas Davis spearheads all food and beverage operations at The Sylvan's three unique restaurant and bar concepts: The Betty, Willow Bar, and St. Julep. Davis, a native of Dahlonega, GA, has 16 years of culinary experience specializing in a broad range of cuisines and techniques.
In addition to designing and planning menus with an emphasis on local and seasonal ingredients, he plans to continue being hyper-focused on providing the best possible experience for his guests. After graduating from Georgia Southern University with a degree in Construction Management in 2006, Davis began his career in industrial & commercial construction before making the leap to the hospitality industry. He graduated from The Culinary Institute at Chattahoochee Technical College in 2008. Since then, he has worked at acclaimed restaurants around Atlanta including as Executive Chef at Bocado Burger, Chef de Cuisine at King + Duke, and Executive Chef at Golden Eagle.
In December 2021, he joined the team at The Betty as Chef de Cuisine and was shortly promoted to Executive Chef in September 2022.
SommelierAs Head Sommelier and Beverage Director, Bill Brillinger is more than just a master of cocktails and wines. He aims to create an unparalleled beverage experience for all guests, without catering to specific tastes. If it's delicious, it finds a place in his program. For Bill, the best part of his job is sharing incredible experiences with guests over a wine they love. It’s the reason for it all. He revels in the moment when guests understand what excites them about the bottle they’ve chosen.
A native of Vero Beach, a small town on the east coast of Florida, Bill was introduced to the world of hospitality at the age of 15 when he landed a job as a busboy at a local country club. He went on to earn two degrees from the University of Tennessee in Finance and Economics, but after a few years in management, Bill decided to follow his original calling in hospitality. He began studying to become a sommelier, passed his first exam, and never looked back.
Now with more than 30 years of experience in the beverage industry, Bill has become a Certified Sommelier and a Certified Bourbon Professional, with future plans of becoming a Master Sommelier.