Chef Marc Suennemann brings a touch of Southern flare to his new role as Executive Chef at Barnsley Resort in Georgia, USA.

Suennemann is responsible for overseeing all culinary operations at the resort’s three onsite restaurants: Woodlands, a newly reimagined and built Biergarten, and Rice House, expected to undergo a significant transformation in 2025. He joins Barnsley Resort as the 3,000 acre estate celebrates its silver 25th anniversary.

Suennemann brings 35 years of culinary experience to the resort. He began his career in Hamburg, Germany at the College of Gastronomy and Food. Since then, he’s had the opportunity to learn firsthand the rich culinary landscapes of Italy, Austria, Switzerland and Spain. The majority of Suennemann’s career has been spent sharpening his skills in the greater city of Atlanta as an executive chef, most recently at The Whitley Hotel Atlanta Buckhead where he helmed operations for four years before launching Tasty Day Atlanta, a meal-planning service for Atlantans in 2020.

Prior to that, in 2012 he served as Executive Chef at the Sheraton Hotel Atlanta, offering up innovative Southern cuisine fused with European flair. He initially made his American debut at Chateau Elan Winery & Resort in Braselton, where he ascended to Executive Chef in 2005 and eventually clinched the title of Copper Skillet World Champion.

“I am thrilled to join Barnsley Resort during this exciting period of growth and repositioning for our dining experiences,” says Suennemann. “It’s perfect timing to launch the new Biergarten this fall, which gives me an opportunity to share some of my traditional German cuisine alongside classic Southern barbeque slow-smoked over the custom-built J & R Smoker.”

“Chef Suennemmann’s impressive background and skills marrying elevated cuisine with a unique twist on Southern flavours makes him the ideal executive chef to lead the culinary experience at Barnsley Resort into the future,” concludes David Friederich, President at Barnsley Resort. “His German background is perfect for conceptualising the menus at Biergarten while his extensive experience also allows him to influence the exciting plans ahead for what is known today as Rice
House.”