Freddy Money grew up in London and began his restaurant career at 16 at Kensington Place under chef Rowley Leigh, initially taking the job to earn money while he was still in school.
“I wanted to be an art dealer or auctioneer,” he recalls. “I was mischievous and very creative, and in the kitchen I had a deadline that I had to meet every day. That was the discipline I needed. And I could be creative on the plate. It gave me something I needed and something I desired. That’s how it all started.”
His next stop was Madrid, where he spent two and a half formative years at La Terraza del Casino under Ferran Adrià alum Paco Roncero.
In 2011, he returned to London to join The Dorchester, where he rose to head chef of one of the hotel’s flagship restaurants. During his time there, he also worked with the Alain Ducasse group under Jocelyn Herland at the three-MICHELIN-starred Alain Ducasse at The Dorchester and helped launch The Grill at The Dorchester.
After meeting Joe Lewis, founder of Tavistock Group, in 2016, Money spent a year as his private yacht chef and went on to support Tavistock Group projects globally, including in Singapore, Dubai, Australia, and the Bahamas.
In 2019, Money came to Atlanta on what was meant to be a three-week assignment leading culinary development for The Garden Room, but when the opportunity arose to become executive chef of Atlas, he decided to stay. His cooking reflects Spanish and French influences while adapting to the seasonal produce of the American South. He currently oversees both Atlas and The Garden Room, with Atlas earning and retaining a MICHELIN Star since the city’s first guide in 2023.
