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 Brandon Chavannes’ contemporary spin on supper-club staples, reimagined using local, seasonal ingredients.
MEET THE TEAM
executive chef Brandon Chavannes
Born to Jamaican and Norwegian immigrants, Chef Brandon developed his worldly palate early on. But whether the menu featured ackee or herring, the most important part of any family meal was its ability to bring people together. Brandon has carried those values with him throughout his culinary career, which he forged in some of New York City’s top restaurants: April Bloomfield's John Dory, Bar Boulud, the Standard Grill, and the Russian Tea Room. In 2011, he returned to his native Atlanta; locals will remember his cooking from such city mainstays as Lure, Marcel, King + Duke and most recently Ford Fry’s St. Cecilia, where he was executive chef. Outside of work, you can find Brandon at his homestead, foraging with his dogs, working in the garden or playing drums.
A Georgia native, Trey believes that Southern hospitality is real, and he wants guests to feel welcome from the moment they walk in the door until the final sip of their last beverage.
Born in Okinawa, Japan, Trey soon relocated across the globe to Marietta, Georgia. Trey earned his degree in Culinary Sustainability and Hospitality from Kennesaw State University in 2017 and embarked on a culinary journey – first as a line cook in the farm-to-table kitchen at The Butcher and Bottle and then into the world of bartending. Quickly stepping into his newfound passion for beverages, Trey bartended at renowned restaurants and received several bartending awards including the Tequila Herradura Bartender Legend award and the international Jameson Neighborhood Bartender Competition award.