The Waldorf Astoria Atlanta Buckhead has appointed Chef Bermyson Dorvil as Executive Chef to oversee all aspects of the property’s culinary offerings.

Dorvil’s cuisine is deeply rooted in his Caribbean heritage. Born and raised in the vibrant city of Cap-Haitian, Haiti, he draws inspiration from his family, particularly his uncle, whose kitchen was a haven of culinary knowledge during his formative years.

The chef brings extensive experience in fine dining, with his most recent role as Chef de Cuisine of The St. Regis Atlanta. Prior to his tenure at The St. Regis, he began his culinary journey at luxury resorts in South Florida, with roles at Trump National Doral and Conrad Miami.

“As Executive Chef, my goal is to enhance the dining experience for every guest at The Waldorf Astoria Atlanta Buckhead,” said Dorvil. “By upholding the highest standards of luxury and collaborating closely with my team, I aim to bring new excitement to the hotel’s culinary journey by enhancing Brassica with a fresh perspective, expanded in-room dining offerings and our afternoon tea services.”

Alongside his arrival, the hotel has also welcomed Chef Keith Hyche, who will serve as Chef de Cuisine of signature brasserie-style restaurant, Brassica.

Former sous chef at Michelin-starred Atlanta restaurant Atlas, Hyche will shape Brassica’s menu where the colours, flavours and stories behind each dish allow servers and guests to establish a deeper connection to the cuisine during the dining experience.

The Atlanta native will debut new specialty dishes including Smoked Lobster Cocktail with okra, green tomato and lemon glaze smoked tableside and a Seafood Tartare Duo featuring yellowfin tuna and Ora King salmon.

New entrée selections will focus on individually plated experiences like Stuffed Truffle Chicken filled with a savoury truffle filling accompanied by collard green croquettes, melding comfort and sophistication, and meat-centric specialties like French Venison Rack, a dish showcasing the grandeur of game meat featuring heirloom carrots, potato pave, trumpet mushroom and bordelaise sauce.

Both chefs aim to create a personalised experience, emphasising table-side affairs and refined French classics with a taste of Southern comfort. Brassica has partnered with local purveyors like Southern Belle Farm, Joyce Farms and Snake River Farms and will debut new offerings beginning in early October.