American Cut Buckhead and The Regent Cocktail Club Promote Executive Chef John Adamson to General Manager & Managing Partner

For more information:
Morgan Lanier or Olivia Mayes
Melissa Libby & Associates
404-816-3068
morgan@melissalibbypr.com

olivia@melissalibbypr.com

American Cut Buckhead and The regent cocktail club Promote Executive Chef John Adamson to General manager & Managing partner

ATLANTA (May 1, 2018) – Now that American Cut Buckhead and The Regent Cocktail Club have become a firmly established player in the Atlanta dining and social scene, the restaurant and cocktail lounge is proud to announce that local Atlantan Executive Chef John Adamson has been promoted to General Manager and Managing Partner. The move comes in recognition of Adamson’s leadership and work ethic.

“I’m honored to now have ownership in a restaurant I’m so passionate about,” says Adamson, who has served as American Cut Buckhead’s executive chef since its September 2016 debut. “Through every step of our first year in Atlanta, we were able to rely on the support of the community and build great relationships with the local food purveyors. Now as a managing partner, my focus is on growing and evolving these relationships. As we continue in our second year, we have the culinary team, the leadership and the community support to take American Cut to even greater heights here in Atlanta.”

Designated the second hottest restaurant in JEZEBEL’S 100 Hottest Restaurants list, American Cut Buckhead’s popularity is due largely in part to Adamson’s standout entrées, and interactive dining experiences, where guests could often find him flambéing a signature 40oz Porterhouse tableside. He has also placed an emphasis on seasonal ingredients, seafood items and an array of wet aged meat selections to cater to all palates.

As he steps in to this new role, Adamson will be one of the participating chefs at the May 3 Atlanta Taste of the Nation benefit for Share Our Strength’s No Kid Hungry charities at Cobb Galleria. He will have an opportunity to personally greet many of the loyal guests who have helped American Cut Buckhead achieve success.

“I am proud of what we have built so far. I’ve been a part of the Atlanta community for over a decade and to have ownership in something that is a part of this community is so exciting. The team here has put in a tremendous effort to establish Regent as the social destination of Buckhead, and American Cut as the new American steakhouse for the new Atlanta, and I look forward to leading the team in to a continued success for a long-term future,” said Adamson.

American Cut Buckhead is located at 3035 Peachtree Road at The Shops Buckhead Atlanta. Dinner is served nightly beginning at 5 p.m. The Cut Bar, located on the first floor, serves an all-day menu beginning at 11:30 a.m. and happy hour Monday through Friday from 4-7 p.m. For more information, call 770-415-9766 or visit americancutsteakhouse.com.

ABOUT AMERICAN CUT:

American Cut pays homage to the original and aspirational American dining experience- the steakhouse. In 2015, American Cut Tribeca was ranked #1 in the Fox News round-up of “Top 5 Steakhouses in America.” In 2013, Travel & Leisure awarded American Cut Tribeca as one of the ‘Best Steakhouses in the U.S.’ The restaurant was also a finalist in the ‘International Best Designed Fine Dining Restaurant’ by Hospitality Design.

ABOUT JOHN ADAMSON:

John Adamson, Executive Chef of American Cut Buckhead, also known as the “nicest chef you will ever meet” has been cooking professionally for 22 years. He began his cooking journey at the age of 16 and was managing restaurants by the age of 21. From a young age Adamson was always given the opportunity to be a culinary leader in the kitchen. Adamson dedicates time to exploring different types of cuisines, shopping farmer’s markets and enjoying the great outdoors which inspires his cooking. Growing up in Point Pleasant, New Jersey, Adamson developed a deep love for “the freshest seafood found anywhere.” As the Executive Chef of American Cut Buckhead, a huge priority for Adamson is to ensure that all guests feel welcomed. “If guests don’t feel welcomed, the quality of the entire dining experience is diminished,” Adamson says. Outside of the kitchen, Chef Adamson is passionate about music and can often be found playing his guitar and discovering new music.

                                                                       ###