ATLANTA - Chef Joël Antunes' commitment to healthy, inspired and creative French cuisine all began in his grandmother's kitchen in the south of France. Born in 1961 in Volvic, France, Antunes officially began his culinary training in 1975.

He has been chef at such prestigious restaurants as Ledoyen and Duquesnoy in Paris, the Hotel Negresco in Nice, worked under celebrated French pastry chef Yves Thuries and served as chef poissonier for the legendary Paul Bocuse in Lyons. Continuing his climb up the culinary ladder, he became sous chef at Troisgros in Roanne, France before relocating to Bangkok, Thailand to serve as chef cuisinier at the Oriental Hotel's Normandie Restaurant. After another short stint in France at Marc Meneau's Michelin three-star restaurant in the Hotel Picardy in 1990, Antunes became chef-partner at the critically acclaimed London establishment, Les Saveurs where his culinary prowess earned the restaurant a Michelin star in 1994 and recognition as "Restaurant of the Year" from British magazine Decanter.

When the Ritz-Carlton, Buckhead began its search for a new chef for their restaurant, the Dining Room, in 1997, famed chefs Daniel Boulud and Alain Ducasse whole-heartedly recommended Antunes for the job. He served as chef for four years, earning the restaurant both a Mobil Five-Star award as well as a AAA Five-Diamond award and making it the only restaurant in the Southeast to simultaneously hold both accolades.

The culmination of Chef Antunes' more than 25 years of culinary experience occurred when he opened his own restaurant, Joël, in Atlanta. The French brasserie serves breakfast, lunch and dinner and features the French cuisine with Mediterranean and Asian influences that Antunes has perfected while working with some of the world's culinary legends.