The Ritz-Carlton, Atlanta is pleased to announce Quinn Bullard as its new Executive Chef to oversee all culinary operations including AG, Modern Bar and Steakhouse, Lumen Lounge, Jittery Joe’s local coffee shop, in-room dining and banquet events. Chef Bullard is bringing a refined approach and fresh perspective to the Food and Beverage program as well as a new menu at the signature restaurant, AG, within the iconic downtown hotel.
Quinn Bullard provides exceptional culinary leadership and a passion for innovative cuisine to his role as the new Executive Chef at The Ritz-Carlton, Atlanta. With a distinguished career spanning luxury hotels including The Ritz-Carlton, Dove Mountain, The Ritz-Carlton, Lake Tahoe and St. Regis San Francisco,he is excited to bring his expertise and creative vision to Atlanta.
Within the new menu Chef Bullard is launching at AG, seasonal ingredients take center stage in fresh, inspired ways. Savor the Southern Tartare, featuring beef filet, deviled egg aioli, cherries, pickled celery, and Tabasco onions, or indulge in the hearty Bone-In Veal Parmesan, offering simple, yet spectacular presentation and flavor. Two new zero-waste dishes include the Cold-Smoked Scallops, lightly seared after cold smoking for a crispy finish and served with velvety corn purée, tasso ham, scallions, and chives, and the Minestrone Verde is a vibrant, vegetable-forward dish featuring a hearty sauté of the chef’s choice of seasonal produce, finished with a light house-made broth crafted from repurposed vegetable trim, a flavorful and thoughtful celebration of sustainable cooking. Guests are also invited to explore a robust selection of seafood and Black Angus steaks, now with new enhancement options such as Foie Gras or Lump Blue Crab Oscar to elevate the evening.
“We are thrilled to welcome Chef Quinn to the team as his innovative cuisine and commitment to sustainability add a bold new dimension and fresh energy to our Food and Beverage program,” saidErwin Schinnerl, General Manager of The Ritz-Carlton, Atlanta. “His arrival also marks the debut of an exciting new menu at AG, reflecting The Ritz-Carlton’s dedication to excellence in every detail and delivering unforgettable dining experiences for our guests.”
Inspired at an early age while cooking alongside his father and grandmothers in New Hampshire, Chef Bullard developed a lifelong appreciation for the power of food to create lasting memories. His culinary philosophy focuses on continuous evolution and sustainability, recognizing that modern chefs must balance artistic presentation and bold flavor with environmental responsibility and the mentorship of future culinary talent. As part of his commitment, he plans to incorporate two to three zero-waste dishes into every menu he develops, furthering sustainability efforts at the hotel. Known for his creative integration of sweet and savory elements and masterful use of smoking techniques, Chef Bullard brings both classical training and contemporary innovation to his cuisine.
Outside of the kitchen, Chef Bullard enjoys exploring Atlanta’s diverse food scene in search of the best tacos, ramen, and barbecue, and experimenting with new techniques at home. An avid outdoorsman and music enthusiast, he brings the same passion for discovery and creativity to his culinary skills as he does to his personal pursuits of snowboarding, surfing, riding his motorcycle, and collecting vintage vinyl records.
