Well-Seasoned Chef Dinner: Shaun Doty, Marc Suennemann

From the venue:

Learn as chefs Shaun Doty and Marc Suennemann from Jules, Barnsley Resort prepare 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 Shaun Doty

At the helm of the newly opened Jules, Barnsley Resort’s most enriching culinary statement to date, is Jules Executive Chef Shaun Doty. Chef Doty is a celebrated talent whose distinguished career spans several decades, preparing meals for renowned musicians to the likes of U2, working in MICHELIN-starred establishments, and introducing his globally inspired cuisine to numerous cities. 
His culinary path commenced serendipitously, developing from modest origins in Oklahoma to achieving mastery of French cuisine in Charleston and undertaking an internship at The Ritz-Carlton, where he was mentored by the esteemed executive chef Gunter Seeger. Doty’s career soared in Atlanta, where he made a name for himself at Mumbo Jumbo, becoming a celebrity magnet. He then opened acclaimed restaurants such as MidCity Cuisine, Table 1280, and Shaun’s, the latter named one of Esquire’s Best New Restaurants. 
He also co-created Bantam + Biddy and founded Yeah! Burger, bringing his creative takes on local ingredients to a wider audience. His reputation continued to ascend in the Peach State with The Federal, which earned the esteemed title of a James Beard semi-finalist nominee for Best New Restaurant. At Jules, Doty artfully blends his worldly travels, techniques and expertise with a fusion of ingredients that purposefully serve as a juxtaposition between hyperlocal meats, vegetables and grains, and luxury items from across continents. Beyond the plate, Doty enjoys passing on his culinary knowledge to the next generation, mirroring the mentorship he received early in his career. When not working, he spends his time with his wife and dogs, enjoying the beach and exploring new restaurants.
About Chef Marc Suennemann

Since Fall 2024, Chef Marc Suennemann has served as the Executive Chef at one of the South’s most lauded destinations, Barnsley Resort, bringing over 35 years of culinary talent and expertise, which began in Hamburg, Germany at the College of Gastronomy and Food. 
Suennemann oversees the catering and culinary operations of Woodlands and the al fresco Biergarten, while also working closely with Chef Shaun Doty to bring the vision of the newly opened Jules restaurant to life. 
Prior to joining the team at Barnsley Resort, he had the rare opportunity to learn firsthand the rich culinary landscapes of Italy, Austria, Switzerland and Spain which has profoundly shaped his approach to cooking and fueled his passion for creating exceptional dishes. 
The majority of Suennemann’s career has been spent sharpening his skills in the greater city of Atlanta as an executive chef, most recently at The Whitley Hotel Atlanta Buckhead, where he helmed operations for four years before launching Tasty Day Atlanta, a customized meal-planning service for Atlantans. Prior to that, he served as executive chef at the Sheraton Hotel Atlanta, transforming its restaurant into a TripAdvisor favorite with innovative Southern cuisine fused with European flair. He initially made his American debut at the prestigious Chateau Elan Winery & Resort in Braselton, where he clinched the title of Copper Skillet World Champion.