Passionate about food and creating new and inventive ways of presenting exceptional produce, Chef Freddy Money believes that beautiful food can create wonderful memories. He creates menus in which each dish tells a story, and the menu is a journey that focuses on ingredients, provenance and texture resulting in a powerful combination of wonderful and memorable food. Having trained in some of the best culinary environments in Europe, and working behind the pass for the Alain Ducasse Group, Chef Freddy currently shares his time with Tavistock Group and its restaurant portfolios. He creates unique and stylish dishes and menus around the world. Most recently, Chef Freddy has been appointed as the Culinary Director for Atlas and The Garden Room within The St Regis Atlanta.