Chef
Henry Tapia
- Discipline
- Chef
i. Biography
His cooking is seasonal and contemporary, with local Pallaresa produce as its base. From that starting point, Henry Tapia extends the menu into influences tied to the southeastern United States, Latin America, the Middle East, Italy, and beyond. The throughline is not novelty for its own sake, but a kitchen practice that lets different traditions meet cleanly on the plate while staying anchored in place.
Career - Director of Food & Beverage — Epicurean Atlanta, Georgia, United States (2024–present) - Executive Chef — El Raier, La Pobla de Segur, Spain - Executive Chef — Hotel Chamberlain, Los Angeles, California, United States - Executive Chef — Hotel Embassy by Hilton LAX North, Los Angeles, California, United States - Executive Chef — Creating Culinary Communities by SBE, Los Angeles, California, United States - Opening Head Chef — Epicurean Atlanta, Georgia, United States (from 2021) - Executive Chef — Epicurean Atlanta, Georgia, United States (2021–2024)
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.
FAQ Where did Henry Tapia work before? Henry Tapia's earlier career included Hotel Chamberlain, Hotel Embassy by Hilton LAX North, and Creating Culinary Communities by SBE. What is Henry Tapia known for? Pallaresa nouvelle cuisine.
