Changes are taking place within the kitchen and front-of-the-house of Atlanta’s five-star JOËL Restaurant. Chef Joël Antunes will move to New York City as the top toque at the Plaza Hotel's Oak Room and Oak Bar when it reopens this summer while maintaining his relationship with Atlanta as a partner in his eponymous restaurant. Longtime friend and Chef de Cuisine Cyrille Holota, who has been with Antunes for 14 years, has taken over the kitchen and also serves as a Managing Partner.

CHEF CYRILLE HOLOTA

Chef Cyrille Holota is a classically-trained French chef from Montlucon (in the center of the country, one hour from Clermont Ferrand). After culinary school, Holota worked in the kitchen of one Michelin star Restaurant Le Clavé. Chef Joël Antunes then recruited him to London to work at one Michelin star rated Les Saveurs. After two years with Antunes, Holota took a break from the kitchen to serve one year in the military. After graduation from the military, he went on to work for three years as Chef de Partie at three-star Michelin L’Arpege. (While working at L’Arpege, Holota was chosen to compete on the Japanese version of Iron Chef in Kyoto, Japan). After L’Arpege, Holota accepted a position, once again with Chef Joël Antunes, in Atlanta at The Dining Room of the Ritz-Carlton, Buckhead. In 2001, Holota left the Ritz to open JOËL Restaurant as Sous Chef and eventual Chef de Cuisine with Chef Antunes. The chef and his wife Gwen have two children, a 2-year-old daughter and 3-month-old son.