Well-Seasoned Chef Dinner: Jon Novak

From the venue:

Learn as Chef Jon Novak from Brasserie Margot prepares a four-part menu with wines to enhance the flavors of seasonal and local produce in the Edible Garden Outdoor Kitchen.
Registration opens to the public on April 7 via the Outdoor Kitchen phone line. Registrations are processed in the order they are received.
Please note: Circles Members receive early registration access in March, and these popular dinners often sell out during that period. For dinners already sold out by April 7, you may join the waitlist at the link below. To learn more about becoming a Circles Member, visit atlantabg.org/join.
Schedule: Select Tuesdays, April – October, 6:30 – 8:30 p.m.
Fee: $150 per person ($840 any six dinners)
Registration: Call 404-876-5859 ext. 2559
Join the Waitlist
See the Full Schedule
About Chef Jon Novak

Jon Novak is redefining modern French dining at Brasserie Margot, the latest culinary destination at Four Seasons Hotel Atlanta. With an unrelenting passion for craftsmanship and precision, Novak blends classical French technique with contemporary innovation. His approach is defined by an obsession with sourcing the finest seasonal ingredients, honoring tradition, while pushing boundaries, and creating dishes that are as refined as they are unexpected.
Starting his culinary career at the age of 14, Novak was drawn to the energy, rigor, and camaraderie of a well-run kitchen. Now at 34, his career spans Michelin-recommended restaurants, luxury hotels, and fine dining institutions, yet his approach remains refreshingly unpretentious. Grounded in classic technique, influenced by his global experiences, and driven by an instinct for balance, Novak has developed a sophisticated and accessible culinary style.  
Before stepping into the spotlight at Brasserie Margot, Novak helmed Tiny Lou’s, where his leadership earned the restaurant a Michelin Guide Recommendation and widespread critical acclaim. Prior to that, his tenure at Torc Napa Valley under Chef Sean O’Toole refined his ingredient-driven approach, deepening his reverence for seasonality and meticulous sourcing. His career also includes time at Restaurant 356 at Porsche’s North American headquarters, where he curated bespoke menus for C-suite executives, and The Ford Plantation Private Club, where he crafted high-touch dining experiences in a luxury resort setting. Across every role, Novak has built a reputation for applying a classical approach  while embracing bold, contemporary influences.
A rising star in the culinary world, Novak has showcased his talent at esteemed events like Charleston Food & Wine, Atlanta Food & Wine, and the High Museum Wine Auction. A StarChefs Rising Star Chef (2023) and a staple in Atlanta’s vibrant culinary scene, Novak’s leadership at Brasserie Margot continues to shape the restaurant into a destination where every dish tells a story and every meal becomes a moment worth savoring.