ATLANTA, Ga.—Mainsail Lodging & Development has promoted Henry Tapia to F&B director for the company’s Epicurean Atlanta in midtown Atlanta. Tapia previously served as the hotel’s executive chef.
In his new role, Tapia will oversee strategy and direction of Epicurean Atlanta F&B operations, continuing to elevate its exceptional offerings and guest experience. He will oversee all culinary operations, including front and back of house for all three dining outlets at Epicurean Atlanta: Reverence, The Office Bar, and Aerial Kitchen & Bar. Tapia will also direct the hotel’s 11,000 square feet of indoor and outdoor meeting and event spaces, creating innovative and custom offerings for corporate parties, weddings, and special occasions, and will direct programming at the Epicurean Theatre and its state-of-the-art kitchen.
Tapia boasts more than 10 years of hotel culinary expertise. He has served as executive chef at Epicurean Atlanta since the hotel’s opening in 2021. Tapia crafted globally influenced dishes, spanning the southeastern region of the United States, Latin America, the Middle East, Italy, and beyond. Under Tapia’s guidance, Epicurean Atlanta’s culinary team created unforgettable dining experiences, collaborating closely with local purveyors and setting new standards for quality and innovation.
“In his previous role as executive chef, Henry instilled a strong sense of loyalty among the staff, who share in his passion and creative vision for the hotel,” says Alex Amato, general manager of Epicurean Atlanta. “As director of Food & Beverage, he will continue to evolve Epicurean Atlanta’s outlets with locally sourced ingredients and new cultural influences to create culinary experiences our guests are craving.”
