Midtown Atlanta's Newest Small Plates Restaurant
Saltwood Charcuterie & Bar
Named for its emphasis on salted, cured meats and classically rustic presentation on wood blocks, this casual eatery features a charcuterie station that serves as the restaurant’s centerpiece. Diners can pull up bar stools to sample house-made and locally-sourced items and sip on handcrafted cocktails and local microbrews while watching the restaurant’s charcuterie chef hand-carve meats and assemble charcuterie plates.
A native of Paris, France, Biraud joined Loews Atlanta Hotel in 2019 as Executive Chef and oversees culinary operations including Saltwood, the hotel’s locally inspired restaurant featuring shareable plates with global inspiration and locally sourced ingredients, along with the hotel’s banquet services and catering.
A graduate of Ecole Superieure de Cuisine Francaise, Biraud spent extensive time in his early career working at Michelin star restaurants including Alain Chapel, Auberge de l’Ill and Taillevent. He eventually made his way to the U.S. and has become a veteran of the Atlanta restaurant community, bringing over 20 years of luxury hotel culinary operations and fine dining experience to his new role.
Chef Biraud joined Loews Atlanta Hotel most recently from Hyatt Regency Atlanta Perimeter at Villa Christina where he served as Executive Chef. In his role, Biraud oversaw the full culinary staff, restaurant and Lounge Bar, Banquet facilities and Private Lounge. Prior to this, Fabien served as Executive Chef at hotels including the W Buckhead, Le Méridien Atlanta Perimeter, Ritz-Carlton in the Bachelor Gulch and Half Moon Bay locations, and former Atlanta favorites Joel Restaurant & Brasserie and BLT Steak.