Jason BabbTavistock Group and Gerry Klaskala recently announced the arrival of Jason Babb as general manager of Atlas, the new restaurant opening in January 2015 in the heart of Buckhead at The St. Regis Atlanta. With more than fifteen years experience in restaurant management, Babb has led dining establishments from Atlanta’s Bones to Boston steakhouse, Grill 23.
Earlier this month, Atlas announced the arrival of Chef de Cuisine Christopher Grossman. Grossman served as chef de cuisine at Atlanta’s Aria for four years prior to his move to Napa Valley’s The French Laundry.
Babb’s passion for the industry began at an early age, when he served as a dishwasher for a local restaurant in high school. While earning his bachelor’s degree in organizational and managerial communications from Emerson College in Boston, Babb started what would be a long and successful career at Grill 23, beginning as a server and ultimately serving as the general manager for twelve years. During Babb’s time at Grill 23, the restaurant received recognition from food writer John Mariani and publications including Zagat, Town & Country, Gourmet, Food & Wine, Wine Spectator, Cook’s Illustrated, Connoisseur, Santé and Boston Magazine. In addition to pioneering the city’s first craft cocktail menus and spearheading the restaurant’s transition to an all-natural beef provider, Babb created a collaborative service-minded culture before moving to Atlanta to join Bones steakhouse.
“Jason brings an extraordinary level of precision and understanding of how to run a restaurant efficiently so that everyone from the front of the house, the kitchen, the bar and most especially the guest, all feel like their needs are taken care of,” said Klaskala, Atlas’ consulting chef and founder of Aria and Canoe. “It’s a rare skill set, and we are delighted to have him on board.”
