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.
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.