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The Team


Hailing from Puerto Rico, Chef Peña has always been surrounded by a passion for cuisine – from his grandmother preparing stews daily to his father grilling meats and planting his own produce for their family meals. Influenced by these memories, Chef knew from an early age that a culinary career was in his future.

Having nearly two decades of culinary experience, Chef Peña began his career at The Culinary Institute of Puerto Rico while simultaneously honing his skills at The Ritz-Carlton, San Juan and Fern Restaurant at the St. Regis Bahia Beach Resort, where he was professionally trained by Jean Georges Vongerichten himself during his time there.

With Chef Peña leading the charge at AG, guests can look forward to his influence throughout the menu as he elevates dishes to focus on new seasonal ingredients, innovative trends, along with top-quality meats that the restaurant is known for. Chef puts his own spin on select dishes while also introducing a few new ones, whether it’s incorporating ingredients that he is passionate about such as Asian spices, or giving guests a taste of his grandmother’s famous stew.


Relocating to Atlanta from Kazakhstan, Gentili brings a dynamic world view and accomplished background across the globe to the luxury downtown Atlanta hotel.

Gentili has worked with The Ritz-Carlton Hotel Company since 2012. Prior to joining The Ritz-Carlton, Atlanta team, he served as Senior Food & Beverage Manager overseeing banquets and in-room dining operations at The Ritz-Carlton, Kazakhstan. Previously, he opened The Ritz-Carlton Abu Dhabi as the property’s Bar and Beverage Manager and operated as the pre-opening Food and Beverage trainer for The Nile Ritz-Carlton, Cairo. Gentili began his hospitality career as a kitchen intern at The Ritz-Carlton, Hotel Arts Barcelona, Spain and food and beverage service intern at The Ritz-Carlton, Sarasota.

Diego attended Les Roches School of Hotel Management in Switzerland, where he obtained an Associate Degree of Business Administration in Food & Beverage Operations and a Bachelor Degree of Business Administration in International Hotel Management in Finance.


A modern steakhouse needs a wine menu that can pair the perfect varietal with the finest grilled steaks and seafood.  The wine menu at AG was developed by the talented sommelier, Brian White, and offers a thoughtful selection of premium wines from around the world. AG offers over 25 wines by the glass from regions throughout Italy, Germany, France, Argentina, and California.  As an Atlanta-native, White focuses his time on the highly-awarded wine cellar and has developed an expertise and passion for wine throughout his 20 year career. He continues to work toward certification by the Court of Master Sommeliers, and will sit for the Advanced Level exam in the near future.