Henry Tapia

Honors

The Los Angeles kitchens shaped the range Henry Tapia brought to Atlanta. At Hotel Chamberlain, Hotel Embassy by Hilton LAX North, and Creating Culinary Communities by SBE, the work moved through Executive Chef roles that built depth across different hotel and hospitality settings. Those positions mattered less as titles than as repetitions of the same discipline: pace, control, and the ability to keep widening the frame without losing the kitchen’s center. Atlanta became the next proving ground. In 2021, Henry Tapia joined Epicurean Atlanta as Opening Head Chef, a role tied to the hotel’s launch and its first operating rhythm. From there, he served as Executive Chef at Epicurean Atlanta from 2021–2024, carrying forward a seasonal, contemporary approach shaped by local Pallaresa produce and by menus that move across the southeastern region of the United States, Latin America, the Middle East, Italy, and beyond. Since 2024, Henry Tapia has served as director of food & beverage of Epicurean Atlanta and Executive Chef of El Raier. The dual appointment keeps the work split between management and the line, with the dining program continuing to emphasize locally sourced ingredients and new cultural influences. Across those roles, the kitchen language stays consistent: precise, current, and built to connect place with broader culinary reference points.