Thompson Atlanta - Buckhead Names Brian Martin as New Executive Chef

Thompson Atlanta – Buckhead has appointed Chef Brian Martin as its new executive chef, bringing fresh energy, bold ideas and a modern vision to the hotel’s rooftop restaurant, Tesserae, and its private event venue, Dirty Rascal Room.

With more than 20 years of experience in acclaimed kitchens and luxury hotels, Chef Brian brings a passion for culinary excellence and innovation to his first executive chef role. His arrival marks a new chapter for Thompson Atlanta – Buckhead’s food and beverage program, which will feature elevated dining experiences rooted in tradition, creativity and local flavor.

“We are excited to welcome Chef Brian to the Thompson Atlanta – Buckhead family,” said Donte Johnson, general manager. “His passion and innovative approach align perfectly with our vision for creating unforgettable guest experiences. We look forward to seeing his creativity shine at Tesserae.”

A Penn State University graduate with a business degree, Chef Brian began his culinary journey humbly as a dishwasher at Morton’s Steakhouse. Recognized early for his talent, he attended the Pittsburgh Culinary Institute, where he earned a Le Cordon Bleu certification. His career advanced quickly, taking him from lead line cook to various roles within Hyatt hotels, including executive sous chef at Hyatt Regency Grand Cypress Resort in Orlando and banquet chef at Hyatt Regency Jacksonville Riverfront.

Throughout his career, he has earned accolades such as 2022 Department of the Year (Culinary) and 2019 Leader of the Year. Most recently, he served at the former Omni CNN Center in downtown Atlanta, where he discovered his passion for hotel hospitality.

“I am thrilled to be back in Atlanta, a city where food, culture and community are deeply connected,” Chef Brian said. “At Tesserae, we’re blending modern American cuisine with bold flavors, regional ingredients and a touch of Southern heritage. Every dish is designed to surprise, delight and elevate the guest experience.”

Chef Brian’s plans include reimagining Tesserae’s menu with seasonal dishes, interactive chef stations and vibrant presentations that reflect his commitment to flavor and innovation. His culinary leadership is expected to enhance both Tesserae’s standing as a must-visit rooftop destination and the hotel’s overall event offerings.

To kick off the season, Tesserae is now accepting reservations for a special Easter brunch and dinner on Sunday, April 20. The rooftop brunch will be served from 8 a.m. to 2 p.m., featuring chef-curated small plates and signature dishes like Southern eggs Benedict, buttermilk fried chicken and waffles, and hanger steak. Easter dinner, available from 5 to 9 p.m., will offer a three-course, prix fixe menu for $65, with options such as filet mignon, miso-glazed salmon and seasonal desserts like chocolate pot de crème and lemon raspberry pistachio cheesecake.

Tesserae is open for breakfast Monday through Friday from 7 to 11 a.m., lunch from 11 a.m. to 3 p.m., dinner Sunday through Thursday from 5 to 9 p.m., and Friday and Saturday from 5 to 10 p.m. Weekend brunch is available from 8 a.m. to 3 p.m. on Saturdays and Sundays.