DIEGO GENTILI, ASSISTANT DIRECTOR OF FOOD & BEVERAGE
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.
CHEF JOSH FRYER
Chef Josh Fryer helms the kitchen at AG, bringing his love of Southern cuisine and local ingredients to the new restaurant concept. The AG menu was his inspiration with dishes like pig and grits at breakfast, the P.L.T. with Niman Ranch pork belly at lunch, the all day breakfast sandwich, and foie gras brulée at dinner. His dishes show culinary inspiration that are both delicious and creative. He enjoys building his menus like the meals he had growing up and using the most seasonal and regional ingredients available. He continues to focus on strengthening relationships with partners like Preserving Place, Decimal Place Farms, and Geechie Boy Mill.
Fryer joined The Ritz-Carlton, Atlanta after five years at The Ritz-Carlton Reynolds, Lake Oconee, also in Georgia. He is a Pennsylvania Culinary Institute graduate and holds a degree in Le Cordon Bleu Culinary Techniques.
BRIAN WHITE, SOMMELIER
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.