The stars have always shone on the career of Joel Antunes. As the guiding force behind The Ritz-Carlton, Buckhead, kitchen, Antunes dazzles diners at the city's only AAA Five-Diamond, Mobil Five-Star, restaurant. (The Dining Room at Buckhead is the only restaurant within The Ritz-Carlton Hotel Company to receive this distinction.) With succulent dishes on the restaurant's award-winning menu like an intermezzo of roasted John Dory nestled in crisp bok choy and glistening in a lush ginger sauce, it becomes quite apparent that Antunes has ascended into the culinary firmament of Ritz-Carlton chefs.
Antunes brings a galaxy of Michelin stars to his current post -- 16, to be exact. From the very beginning of his career -- an apprenticeship in a Michelin-starred restaurant -- the French-born chef learned from the most accomplished chefs in France, working in the kitchens of Ledoyen and Duquesnoy in Paris and Hôtel Négresco in Nice, all bearing a two-star Michelin rating. In the early 1980s he joined Paul Bocuse's three-star restaurant in Lyons, and then served as sous-chef at the three-star Troisgros in Roanne.
Antunes's luster did not diminish outside his native France. At the Normandie Restaurant in the five-star Oriental Hotel in Bangkok, he learned to infuse his classic training with subtle Thai influences. Three years later Antunes was back in France, firing the stoves at yet another Michelin three-star restaurant, Le Touquet in the Hôtel Picardy, located in the town of Le Touquet. By 1991, Antunes was ready to fly solo. He opened Saveur in London as chef/partner, receiving wide-spread critical acclaim for his elegant cuisine. In 1994 Saveur won Decanter's Restaurant of the Year Award, and Antunes received his very own Michelin star. Saveur also won the highest ratings possible in the Gault-Millau Restaurant Guide, the Automobile Association's Restaurant Guide, and Egan Ronay's Restaurant Guide. But when The Ritz-Carlton group knocked on his door, Antunes saw another golden opportunity, and quickly made his way to the colonies for a chance to cook in one the world's premier hostelries. Don't miss the chance to taste a meal prepared by a chef who has Michelin written all over him.
Tomato Tarte Confit
Foie Gras Marinés with Fig Compote
Jerusalem Artichoke Soup with Hot Gelée, Foie Gras, and White Truffles
Roasted Turbot with Salisfy and Mussels in Shrimp-Ginger Broth
Pheasant Stuffed with Lady Apples and Lentils, Served with Salmis Sauce
Perce-Neige with Glazed Chestnuts and Port Ice Cream