Thompson Savannah, the urban oasis in the city’s Eastern Wharf district, has appointed Ari Taymor as its new Executive Chef. In this role, Chef Taymor will oversee the hotel’s four distinctive dining concepts, each rooted in locally sourced, seasonal ingredients that celebrate the abundance of the Southeast. The portfolio includes Fleeting, the hotel’s signature restaurant inspired by Georgia’s coast; Bar Julian, Savannah’s tallest rooftop bar, Stevedore, an artisan bakery; and Bar by Fleeting, an intimate destination for small plates and craft cocktails.
Renowned for his memorable, market-forward cuisine, Chef Taymor brings a philosophy rooted in storytelling through food, weaving together flavors, textures and memories into immersive dining experiences. At Thompson Savannah, Taymor will lead the culinary team and shape distinctive menus across the hotel’s food and beverage destinations, overseeing on-property dining, in-room service, events and special programming. Menu updates will roll out over the coming months, beginning with refreshed offerings at Bar Julian in March.
“I’m excited to join the Thompson Savannah team as we begin the hotel’s next culinary chapter – one that blends my market forward philosophy with Georgia’s celebrated Southern bounty,” said Chef Taymor. “As we head into peak produce season, I look forward to thoughtfully evolving the menus over the coming months while honoring what has long made Thompson Savannah such a distinctive dining destination.”
Born in Hawaii and raised in Palo Alto, California, Taymor honed his culinary craft in acclaimed kitchens across the U.S., from San Francisco and Los Angeles to Brooklyn and Miami, and abroad in France, Mexico, and Sydney. His experience includes standout roles at Flour + Water, Bar Tartine, and La Chassagnette. Most notably, Taymor gained national recognition as Executive Chef/Owner of Alma in Downtown Los Angeles, which Bon Appétit named Best New Restaurant in America in 2013. His culinary excellence earned him Food & Wine’s Best New Chef Award in 2014 and two consecutive James Beard Foundation Rising Star Chef nominations in 2014 and 2015.
Following Alma’s success, Taymor expanded his culinary vision through diverse ventures, including bringing Alma to the Standard Hotel in West Hollywood, creating the beloved neighborhood favorite Little Prince in Santa Monica, and serving as Operational Director for the luxury hospitality project MUSA in Mexico. He has since guided restaurant operations for Ace Hotels across Los Angeles, Brooklyn, and Sydney, and most recently served as Corporate Executive Chef and Co-Operational Director for BBRG Restaurant Group in Miami, overseeing four restaurants.
As he takes the helm of Thompson Savannah’s kitchens, Taymor is set to infuse Savannah’s iconic culinary landscape with his award-winning vision and proven operational leadership.
