ATLANTA, Ga. – The Kimpton Sylvan Hotel in Atlanta, Ga., has made two new hires–Anca Flynn will serve as the hotel’s director of restaurant and beverage programs, and Thomas Davis will serve as the executive chef of the hotel’s three concepts: The Betty, Willow Bar, and St. Julep.
As the director of restaurant and beverage programs, Flynn will lead the hotel’s R&B concepts and work in tandem with executive chef Davis to elevate The Sylvan’s menu planning, service, and adherence to quality and safety standards.
Born and raised in Romania, Flynn knew she had a passion for hospitality early on in life. Combining that passion with her strong desire to travel the world, she took her first hospitality position as a restaurant stewardess working on a cruise line. Her career has taken her around the globe including managing a small mom-and-pop restaurant in the UK, before making a leap across the pond in 2006 where she worked in New York restaurants for 11 years, holding a variety of positions as a server, manager, and general manager. In 2017, Flynn made the move to Atlanta where she held general manager positions at Morton’s Steakhouse, Compass Group, and By George inside The Candler Hotel.
As executive chef, Davis oversees all food and beverage operations at The Sylvan’s three concepts: The Betty, Willow Bar, and St. Julep. Davis, a native of Dahlonega, Ga., has 16 years of culinary experience specializing in a broad range of cuisines and techniques. In addition to designing and planning menus with an emphasis on local and seasonal ingredients, his position focuses on providing the best possible experience for his guests. After graduating from Georgia Southern University with a degree in construction management in 2006, Davis began his career in industrial and commercial construction before making the leap to the hospitality industry. He graduated from The Culinary Institute at Chattahoochee Technical College in 2008. Since then, he has worked at restaurants around Atlanta including as executive chef at Bocado Burger, chef de cuisine at King + Duke, and executive chef at Golden Eagle. In December 2021, he joined the team at The Betty as chef de cuisine and was shortly promoted to executive chef in September 2022.