Every dish served at Atlanta's four-star Renaissance Concourse Hotel reflects the talent, creativity, and passion of Executive Chef Ed Dory.

Chef Dory cooks from scratch, cutting his own meats, peeling fresh fruits, slicing the freshest vegetables, and blending and simmering his own stocks for soups and sauces. Chef combines local herbs and spices with peak-of-the-season produce to create unique, unforgettable meals, course by course.

Recently awarded the Silver Medal from the American Culinary Federation, Chef Dory has assembled a culinary team ranked nationally by Renaissance Hotels & Resorts among the top-ten in guest satisfaction and overall food quality.

A tireless student of his craft, Chef searches constantly for new and intriguing items to add to his menu, a blend of classic favorites and delicious avant-garde surprises.

Chef Dory grew up in Louisville, Kentucky, and

earned an Associate of Culinary Arts degree from Johnson & Wales College of Culinary Arts in Providence, Rhode Island. Finding his calling, Dory charted his course in the hotel restaurant business as sous chef at the Renaissance Orlando Hotel. Traveling to Atlanta, Chef Dory took a position as executive sous chef for the Renaissance Waverly Hotel. Today, as Executive Chef of the Renaissance Concourse Hotel, Chef Ed Dory continues to look for inspiration in fresh ingredients and subtle flavors to keep his cuisine cutting edge and dinner guests delighted.

Sous Chef Michael Fakih comes from a long line of Mediterranean restaurateurs. Fakih came to the Unites States from the beautiful coasts of Beirut, Lebanon, and at the Renaissance Concourse Atlanta Hotel he specializes in his passion, international cuisine.

Chef Fakih believes in preparing perfectly balanced meals by starting with fresh, raw ingredients. One of his favorite dishes is Macadamia-Crusted Grouper with Mushroom Risotto and Roasted, Smoked Tomato Broth. "I prefer saucing with vegetable juice based vinaigrettes, light emulsified stocks and puree as well as delicate broths, and herbed infused meat and fish essence to deliver the perfect dish."

Chef Fakih earned a B.S. from Middle Tennessee State In 1985, and an M.S. in Management in 1987, specializing in the Hospitality Industry. In the late 1980s, Chef worked in several popular Atlanta restaurants: Silver Spoon, L&N Seafood, and Upper Crust. Later, recruited by the Atlanta Buckhead Group, Fakih honed his culinary skills at 103 West restaurant while serving as Chef de Parties. Chef Fakih joined the Renaissance Concourse Hotel's culinary team in 1993.

In 2005, Chef Fakih won the Silver Medal Samuel Adams Cook-off Competition in Washington, D.C., at the Renaissance Mayflower Hotel and the Bill Tiefel Service Excellence Award.