French tradition,
local ingredients,
Southern heart.

Bringing the warm Southern spirit to a French brasserie menu, Brassica is Buckhead’s dazzling destination for those who demand impeccably good food and unforgettably good times.

Our Story

The story of Brassica is the story of food. It is a celebration of Atlanta’s roots baked into the beautiful legacy of French cooking and served with spirited Southern hospitality. Here is where incredible, seasonal ingredients and new depths of flavor conspire to drive forward the modern era of Southern cuisine.

PARTNERS & PURVEYORS

Ashland Farm (GA)

Georgia Olive Farms (GA)

Joyce Farms (NC)

Caly Road & Rock House Farm (GA)

Georgia Sourdough (GA)

Sequatchie Cove Creamery (TN)

Sweet Grass Dairy (GA)

Boxcarr (NC)

Uncle Nearest Whiskey (TN)

Benton’s (TN)

Atlanta Sausage (GA)

Christopher Le Métayer
Executive Chef

Executive Chef Christophe Le Métayer leads the team at Brassica with a wealth of knowledge from his classical French training and illustrious resume of work at prestigious international restaurants. Originally from Meulan outside of Paris, Le Métayer graduated from the culinary school of the École Hôtelière de Saint-Quentin-En-Yvelines at the age of 16. He went on to perfect his skills at critically acclaimed restaurants in Copenhagen and Monte Carlo, including the Michelin-starred Alain Ducasse and Hotel Sofitel. After his time abroad, Le Métayer established himself as a culinary entrepreneur in Paris where he owned and operated Saint Martin, earning listings in respected guide books including the Michelin Guide, Pudlowski Guide and Bottin Gourmand. Later taking his success stateside, he continued his career in the Atlanta dining scene for over 20 years including nearly a decade spent at The Ritz-Carlton, Buckhead where he demonstrated a mastery of American fine dining. Le Métayer 's extensive knowledge of both classical French cooking and the cuisine of the American South creates a unique menu that weaves together the two cuisines at the core of Brassica.

Stephanie Frick
Executive Sous Chef

Chef Stephanie Frick made her way into the kitchen at a young age, deeply inspired by her grandmother’s authentic Mexican cooking and the beauty of fresh ingredients in her former Southern California home. Nurturing this passion, she later ventured to Atlanta, where she graduated from the Art Institute of Atlanta in 2006 and pursued her culinary career in Buckhead. Making her way into the heart of the city, Stephanie joined the food and beverage team at the Hilton Atlanta Downtown, and by 2012, she was named Chef de Cuisine of the hotel’s AAA four diamond restaurant, Nikolai’s Roof. In heading the kitchen at the iconic Franco-Russian establishment, Stephanie reinvigorated the menu by focusing on fresh, seasonal ingredients and forming partnerships with local organic farmers and fishermen. She eventually brought this philosophy to the Waldorf Astoria Atlanta Buckhead, where she was named Executive Sous Chef in October 2021. At Brassica, Stephanie revels in the abundance of local produce and livestock, bringing simple yet flavorful ingredients together in a way that makes each of them shine. Her knowledge of French cooking has inspired dazzling creativity with Brassica’s Franco-Southern offerings, having recently designed the robust breakfast menu featuring standouts like the Citrus Ricotta Pancakes with lemon curd and Banner butter and the Baked Egg en Cocotte with vidalia onion and celery root soubise and Ashland Farms wasabi greens. Stephanie’s affinity for seasonality and community is what moves Brassica forward in its mission to celebrate our surroundings and connect over exceptional cuisine.

Cara McInerny
Lead Bartender

Lifelong Georgia native Cara McInerny is staying true to her roots as she leads the collective dream of Brassica’s Southern-inspired beverage program into fruition. McInerny began her journey in the flourishing restaurant sceane of Athens, Geoargia, where her time at an Italian wine and martini bar sparked an interest in the craft cocktail scene and hearkened back to her family line of NYC bartenders. She migrated to Atlanta, finding a home in the growing New American restaurant movement when she joined chef-driven taqueria, Holy Taco. Her time experimenting with seasonal cocktail menus and food and beverage pairing inspired her to begin a seven-year immersion with agave-based spirits, leading to a path in tequila and mezcal at Sean Brock’s former Minero and Rocket Farm’s Superica. With a mastery of fine spirits under her belt, McInerny dove into the robust Atlanta beer scene at Brick Store Pub, acclaimed for their devotion to presenting fine Belgian and craft brews. McInerny joins the Brassica team with fresh inspiration and local ties that fuel the narrative she seeks to tell of the restaurant’s Southern motif and prestigious home in The Waldorf Astoria Atlanta Buckhead. Celebrating the generous fortunes of growing seasons in the South, the beverage program at Brassica will highlight artisanal spirits that speak to the evolution of the stories and dialogues of the American cocktail.

Christoper Guidice
Director of operations

As Director of Food and Beverage, Christopher Guidice has garnered expertise throughout two decades in the hospitality industry, propelling him toward his vision of shaping Brassica into a unique culinary destination. Guidice is guided by his passion for hospitality, which ignited at a young age when he worked in restaurants throughout New York City’s revolutionary culinary center, the Meatpacking District. His exploration of the city’s hospitality landscape and later those throughout the US and South America led him to attend Florida International University, where he completed his Bachelors of Hospitality while working at the W South Beach. Combining this new education with a robust background of industry experience, Guidice would eventually start his own consulting firm, designing menus and opening eateries with great success. He went on to return to New York City to serve as the Director of Food & Beverage for the Mondrian Hotel, where he quickly turned their program around. His accomplishments at the Mondrian earned him an opportunity to be recruited to Miami once more to debut the world’s first Kayak Hotel, which opened to rave reviews. Staying in the South, Guidice joined The Waldorf Astoria Atlanta Buckhead in October 2021 and aims to use his expertise to create exceptional and memorable experiences for patrons at Brassica.

Lionel Seto
Restaurant Manager

As Restaurant Manager for Brassica at the Waldorf Astoria Atlanta Buckhead, Lionel Seto draws upon his extensive experience in luxury hospitality throughout a host of international and stateside locales. After immersing himself in hotel and restaurant management studies in Togo and Switzerland, Seto took on roles including the Assistant Maitre d'Hotel and Sommelier at Switzerland’s Hostellerie les Chevreuils and Food and Beverage Coordinator at Le Chatelain Boutique Hotel in Brussels. He later joined the Waldorf Astoria team as Food and Beverage Coordinator at the iconic Trianon Palace Versailles before making his way to the Southeastern US to take on food and beverage management roles. Seto came onboard at the Waldorf Astoria Atlanta Buckhead in 2022 to lead the opening of Brassica, the hotel’s signature Franco-Southern dining concept. Utilizing his managerial experience in luxury spaces as well as his robust knowledge of international cuisine, wine and language, Seto spearheads the restaurant operations to create unsurpassed and authentic experiences for guests of Brassica.

HERITAGE CUISINE

FRENCH BRASSERIE FAVORITES SERVED WITH FRESH SOUTHERN ELEGANCE. FROM FRESH MORNING PASTRIES TO LATE-NIGHT COCKTAILS, BRASSICA IS THE PERFECT OCCASION FOR ANY HOUR OF EVERY DAY.

View the menus

Oyster Hour

Tip and sip every weekday from 5 PM to 6 PM, celebrating these sublime delicacies, best washed down with a refreshing glass of bubbles. Available in Brassica Bar & Peacock Alley.

French tradition,
local ingredients,
Southern heart.

Our Story

HERITAGE CUISINE

EASTER BRUNCH

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Brunch

Lunch

Dinner

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French tradition, local ingredients, Southern heart.

Our Story

HERITAGE CUISINE

EASTER BRUNCH

French tradition,
local ingredients,
Southern heart.