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ACHIE’S RESTAURANT AT THE OMNI HOTEL AT THE BATTERY ATLANTA APPOINTS EXECUTIVE CHEF AND GENERAL MANAGER

New Restaurant with Culinary Director Hugh Acheson to Feature Southern-Inspired Cuisine

ATLANTA (December 19, 2017)The Omni Hotel at The Battery Atlanta, scheduled to open in January 2018, announced today that Alex Bolduc will be executive chef and Peterson Hill will serve as general manager at Achie’s Restaurant, with culinary director Hugh Acheson, a James Beard Foundation Award-winning chef and author.

An Atlanta native, Bolduc worked with Acheson for years at his flagship restaurant, 5&10, in Athens, GA, refining classic Southern dishes for a modern palate. At Achie’s, Bolduc will work with Acheson to create breakfast, lunch and dinner menus featuring Southern-inspired dishes that emphasize responsibly sourced ingredients executed in a more approachable way. For example, Bolduc is planning a riff on Poutine, French Fries topped with foie gras gravy and cheese, as well as a Burger made with a blend of lamb and wagyu beef, topped with house-made American cheese and special sauce. The menu will also offer Achie Jack’s, a sweet and savory play on house-made ballpark snacks with popped sorghum, benne seeds and farro.  Bolduc will also oversee the Omni Hotel at The Battery Atlanta’s in-room dining, pool bar, lobby lounge and special events menus.

Bolduc was brought up in kitchens and after working with Acheson at 5&10, he moved to the San Francisco Bay area to further his interest in wine. He worked as the chef for Robert Sinskey Vineyards – growing his own produce and revamping the culinary program to match the award-winning, high-acid wines. The opportunity to become a private chef and cook for a dynamic group of ambassadors, celebrities and dignitaries took Bolduc around the globe for five years, enabling him to master various styles of cuisine and ingredient palettes.  Having a family of his own brought Bolduc back to Atlanta and the kitchens of Acheson, his long-time mentor and colleague.

“The opportunity to cook with Hugh at Achie’s is a true homecoming for me,” Bolduc says.  “I was born and raised in Atlanta and went to college in Athens, and after cooking around the globe, I am thrilled to return home and create a menu that will be as equally great before a Braves game as it will for a special night out on the town.”

Hill brings years of leadership experience in food and beverage to the Omni Hotel at The Battery Atlanta. He joins Omni from his role as general manager at the contemporary steak and seafood restaurant, C&S Chowder House in Roswell, GA. Prior to that, he served in several food and beverage positions for Valor Hospitality Partners, The St. Regis Atlanta and Four Seasons Hotels and Resorts. Hill will oversee all financial, managerial and operational aspects of Achie’s.

“I am beyond thrilled to have Chef Alex Bolduc and Peterson Hill leading the charge at Achie’s,” says Acheson. “As a chef and business owner, I have the privilege of interacting and working with a lot of cooks and chefs who come and work for me over the years. Sometimes chefs join one of our teams for a while, learn, grow and then life takes them elsewhere and you don’t get the chance to work with them again. But in some instances, like with Alex, those chefs go away, build on what they learned and grow in their skills, and then come back home to roost. So, for me, this is really exciting to have Alex back in Georgia to share all that he’s learned in his ventures abroad. Likewise, I have known Peterson for a long time, and he is the consummate culinary professional. Both are immensely talented and passionate, and I look forward to having Atlanta meet them.”

Opening in January 2018, the luxurious, full-service Omni Hotel at The Battery Atlanta will serve as a cornerstone of the mixed-use community adjacent to SunTrust Park, home of the Atlanta Braves. The property will feature 16 floors, approximately 264 guest rooms inclusive of 28 suites, more than 20,000 square feet of indoor and outdoor meeting space, and an elevated pool deck and bar with a fire pit and sweeping views of the Batter Atlanta. The hotel will be the South’s preeminent lifestyle destination, building upon the rich history of the Atlanta Braves. 

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About Omni Hotels & Resorts
Omni Hotels & Resorts creates genuine, authentic guest experiences at 60 distinct luxury hotels and resorts in leading business and leisure destinations across North America. With more than 25 iconic golf courses and 16 award-winning spas featured in dynamic locales nationwide, every Omni proudly opens its doors to share the true spirit of its destination. Reflected through local color, personalized service, unique wellness options, signature restaurants and creative culinary offerings, Omni leaves a lasting impression with every guest and a heightened level of recognition and rewards delivered through its Select Guest loyalty program. As a founding member of the Global Hotel Alliance, Select Guest is further expanded through the DISCOVERY® loyalty program offering members additional global benefits. Omni is committed to reducing hunger and is on a mission through its Say Goodnight to Hunger initiative to provide millions of meals each year for food banks to feed children, families and seniors in communities in which it operates. For information or to book accommodations, visit omnihotels.com or call 1-800-The-Omni.

About Hugh Acheson

Chef Hugh Acheson is the author of the James Beard Foundation Award-winning cookbook, A New Turn In The South: Southern Flavors Reinvented for Your Kitchen, Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacksl The Broad Fork: Recipes for the Wide World of Vegetables and Fruits; and The Chef and the Slow Cooker.

Chef Acheson is chef/partner of Athens, Georgia, restaurants 5&10 and The National, the Atlanta restaurants Empire State South, First & Third Hot Dog & Sausage Stand, and coffee shop Spiller Park Coffee. He is also the founder of the non-profit organization, Seed Life Skills, a living, multimedia curriculum built to serve the needs of the modern Family & Consumer Sciences. He is a James Beard Foundation Award winner for Best Chef: Southeast and was named a Best New Chef by Food & Wine Magazine. Hugh also competed in Bravo’s Top Chef Masters, Season 3 and starred as a judge on Top Chef, Seasons 9 -13.
 

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