Open for breakfast, lunch and dinner, Savor bar & kitchen is the culmination of culinary expertise and a passion for Southern experiences and flavors.
Executive Chef – Robert Chaffin
Robert Chaffin is a multi-faceted culinary professional with more than 22 years of food service experience. Joining The Westin Atlanta Perimeter North in February 2013, Chaffin brings his French cooking techniques and gastronomy talent to his role of hotel executive chef.
Chaffin has been actively involved in the industry since the young age of 14. During his first experience at the Country Club of Jackson in Jackson, Mich., he had the opportunity to work with a vast number of chefs and participated in the Taste of Detroit and Olympiade de Köche (Culinary Olympics).
He began his career catering to high-profile clients for special events at the Arnold Palmer Bay Hill Golf Club in Orlando, Fla. During his experience at this four-star golf resort, Chaffin was able to showcase his culinary talents by catering at the Arnold Palmer Invitational.
Since graduating with a culinary degree from the Le Cordon Bleu in Orlando, Fla. in 2009, Chaffin has worked in some of the most coveted kitchens around the country. His first position was as executive chef at Luigino’s Pasta & Steak House in Heathrow, Fla. where he developed menus, trained employees and taught proper cooking methods and service standards. Throughout this experience, he accomplished $1 million in food sales for the year.
In 2010, Chaffin served as executive sous chef at the Solivita Golf Club in Kissimmee, Fla. There, he was able to oversee all facets of the culinary operation, including the development of more than 30 employees. He also developed seasonal menus for the restaurant. Two years later, Chaffin relocated to Oklahoma City to join Marcus Hotels & Resorts at the Skirvin Hilton Hotel as a banquet chef where his team sold more than $4 million in banquet food sales. While in Oklahoma, Chaffin was recognized as savory chef of the year by the March of Dimes.
Since joining The Westin Perimeter, Chaffin has implemented his spirited new Southern American inspired philosophies to the hotel’s dining concept, Savor bar & kitchen, and throughout the hotel’s food and beverage offerings. His American and French culinary background and penchant for subtle flavor complexities has influenced the restaurant’s ingredient driven menus with superior quality products from local vendors and farms.
Restaurant Chef – Paul Harris
A seasoned hotel chef, Harris joins us from Hyatt Regency Perimeter, where he was executive sous chef, and prior to that, banquet chef at Ritz-Carlton Buckhead. He is a member of American Culinary Federation’s local and national chapters. When not in the kitchen, Harris frequently volunteers with Open Hand, preparing and delivering meals to those who are homebound, disabled or too sick to cook for themselves.
Chef Harris' commitment to giving back comes from his years of military service. Harris managed culinary operations at Georgia's Fort Stewart from 2006 to 2013, where he prepared food for more than 400 military personnel, including daily meals and special event menus. His wealth of experience overseeing and training a culinary team reflects the dedication to teamwork that he brings to the kitchen at Westin Atlanta Perimeter North.
Michelle Albertario - Director of Outlets
Michelle Albertario is a passionate, driven hospitality professional that brings more than 30 years of food industry experience to The Westin Atlanta Perimeter North.
Originally from Chicago, Albertario spent her childhood summers working at her grandmother’s breakfast restaurant bussing tables, washing dishes and working behind the counter. It was through this family experience that Albertario realized her passion for food and decided to build her career in the hospitality industry.
Albertario developed her career working for Lettuce Entertain You Enterprises where she served as a corporate trainer opening new restaurants around the country. Through this experience, Albertario opened more than 20 restaurants including Joe's Seafood and Prime Steak & Stone Crab in Chicago as well as Mon Ami Gabi restaurants and Wildfire restaurants throughout the country.
Previously serving as director of outlets from 2009 to 2011 at the hotel, Albertario rejoined the team in July 2014 to assist in the opening of Savor bar & kitchen. Along with her repertoire of restaurant openings, Albertario brings with her a strong training background, extensive knowledge of beer, wine and spirits and an acute attention for detail.
In her free time, Albertario enjoys traveling and dining at restaurants. As nature lovers, Albertario and her husband frequent Lake Allatoona and the Blue Ridge Mountains with their two rescue dogs Maggie and Murphy.