Ipark 75 Lands New Executive Chef Kevin Hickey And New Pastry Chef David

Park 75, the Four Seasons Hotel Atlanta's 68-seat restaurant featuring seasonally-influenced American cuisine, announced two new additions to the kitchen with Executive Chef Kevin Hickey and Pastry Chef David Jeffries. Both chefs bring a wealth of experience and plan to continue Park 75's commitment to serving the freshest quality cuisine including weekly specials, vegetarian offerings and a nightly prix fixe menu.

Chef Hickey comes to Park 75 from Four Seasons properties around the world, but his focus remains on American cuisine. In March 2000 he recruited the kitchen team and created seasonal menus for the pre-opening team of the Four Seasons, Dublin. He also helped open the Four Seasons Canary Wharf, London.

Born in Chicago, Hickey worked in several restaurants before graduating from the University of Wisconsin with a degree in hotel and restaurant management. In 1995, he joined the Four Seasons, Los Angeles, named among Gourmet's Top Tables and Saveur's Top 100 Restaurants. During his five-year tenure he was promoted to executive sous chef, overseeing a staff of 46.

In 1988, Hickey was honored with a bronze medal at the International Culinary Olympics in Frankfurt, Germany as well as a gold medal in the American Culinary Federations Restaurant Show.In 1989 he won a silver medal and best in show at the American Culinary Federations Restaurant Show.

Jeffries brings to Park 75 sweet history of experiences along the West Coast at Mark Miller, Inc. (Coyote Caf, among others) and Patina. He attended baking and pastry classes at the University of California in Los Angeles and the California Culinary Academy.

Park 75 is open for breakfast, lunch and dinner Monday through Saturday, "Artful Tastes" brunch and atrium terrace dining for dinner on Sundays, Park 75 is one of only five Mobil Four-Star restaurants in Atlanta. Reservations are recommended but not required by calling at 404-253-3840.


Liz Lapidus Public Relations