New executive chef joins Atlanta's The Whitley, a Luxury Collection Hotel

Trade Root, a Mediterranean-inspired restaurant, will open at The Whitley in February. Photo credit: The Whitley (a restaurant with tables and chairs)

The Whitley, a Luxury Collection Hotel, Atlanta Buckhead hired Marc Suennemann as executive chef of the newly rebranded neighborhood icon. In this role, the award-winning Suennemann is managing culinary operations for the 507-room luxury hotel, overseeing the culinary team, bringing to life signature, sophisticated dishes and providing the tailored, anticipatory service for which The Whitley is known. Under his leadership, the property will open Trade Root – a Mediterranean-inspired concept – coming in February 2018.

 “We’re thrilled to welcome Chef Marc Suennemann, with his 28 years of industry experience, to The Whitley team,” said David Friederich, managing director, The Whitley. “His innovative cooking style and focus on fresh, local flavors will elevate our hotel’s fine dining experiences to an even greater level of style and service, and solidify The Whitley as a culinary force in Buckhead.”

Suennemann joins The Whitley from his previous position as executive chef of the Emory Conference Center Hotel Atlanta, where he led culinary operations of the hotel’s two restaurants, in-room dining, the on-site bowling alley, wedding venues and banquet services. A native of Hamburg, Germany, Suennemann’s impressive resume also touts a four-year stint as executive chef of Sheraton Atlanta, and 16 years of infusing his creative signature into diverse and multicultural restaurants at Château Élan in Braselton, Ga. – the most awarded winery on the east coast. Suennemann’s innovative and worldly culinary vision is rooted in classical training from the College of Gastronomy and Food in Hamburg, and years of apprenticing in five-star hotels throughout Germany and Switzerland.