Many of history’s best artists know that the combination of contrasting elements is what creates compelling art. At Buckhead’s Atlas, the blending of novelty and nostalgia is what keeps diners (and critics) coming back for more. Here, a meal might begin with a black truffle tart or leche de tigre spheres before moving on to diver scallops with matsutake mushrooms or shrimp and grits, followed by a comforting dessert like sticky toffee pudding with pear sorbet, presented in Atlas’s meticulously constructed style.
As polished as the food is at Atlas, for chef Freddy Money, executive chef of the establishment, the cuisine is inspired by a simple desire: to “cook great food” in a beautiful setting with “good vibes.” And though Money is driven by a mission to serve people tasty food, his technical precision combined with his talent for creating stunning visuals is what continues to set Atlas apart as a culinary innovator.
Money has captured this ethos in Atlas, his new cookbook with the restaurant’s namesake, published by Bloomsbury Publishing. The 332-page book is part cookbook, part coffee table book, with sprawling pages of images that capture the painstaking details that make Atlas excellent.
Money, when asked if he remembers a moment when he realized that he might want to pursue cooking as a living, recalls making BLTs for his friends as a kid: “We all loved it and that excitement was a good feeling. We [cook] to please others at the end of the day and that’s very fulfilling.”
Though the restaurant has collected numerous awards and accolades over the years—among them, one Michelin star for three consecutive years and a Forbes Travel Guide Five-Star Rating in 2026—the desire to feed people well is what continues to underpin the mission at Atlas. Part memoir, part kitchen manual, and part recipe collection, the book gives readers a look inside the kitchen that Money has led since 2020.
In the cookbook, readers will find recipes alongside essays on how Money leads the kitchen, how he organizes staff, and the obsession it takes to lead a team to this level of professional success. The book is geared towards ambitious home cooks interested in the inner workings of a professional kitchen, as well as culinary professionals eager to get a glimpse into Money’s mind.
The book is structured according to how a multi-course meal unfolds at Atlas, starting with a section devoted to Snax (Atlas’ fun yet elevated small bites), followed by Gardener, Angler, Butcher, Baker and Candy Man, before concluding with Mise, a collection of stocks, sauces, doughs and other foundational components.
Throughout the book, readers will notice an important theme that underscores the restaurant’s success: no chef ever works alone, something Money discusses with candor and passion.
“A great chef isn’t just about what you can do yourself,” Money said. “It’s about how well you can teach and lead the people around you.”
Money began cooking professionally at 16, working under Modern British chef Rowley Leigh at Kensington Place in London. He later worked for Paco Roncero in Madrid and under Alain Ducasse at the Dorchester before spending years as a personal chef. His work as a personal chef took him all over the world, from Singapore, Australia, Argentina, and Dubai, which left an indelible mark on his cooking. He came to Atlanta intending to stay for only two weeks but never left.
Money didn’t attend culinary school. He learned instead on the job, working his way up the kitchen ranks through experience and persistence. When asked about the values that have gotten him to where he is today, he mentions “discipline, consistency, respect, and leading by example.”
Money’s cooking has continued to resonate with diners because of his ability to inhabit the diner’s perspective. He strives to cook not only what the critics want, but what people really enjoy eating, something he urges young chefs to always keep at the front of their mind as they develop menus and recipes. This has led Money to create innovative dishes that require meticulous culinary technique yet are playfully nostalgic, like the restaurant’s foie gras smiley faces, which are loosely inspired by one of Money’s favorite childhood treats in the UK, a Jammie Dodger.
Money attributes his success to his ability to change and adapt. “Times have changed, and kitchens have evolved,” he said. He believes chefs should embrace new technologies and tools that allow kitchens to work more efficiently. “Good leadership involves holding high standards but being willing to evolve.”
The new cookbook is dedicated to Atlas’ guests and “the next generation of top professional chefs.” It is a reflection of Money’s interest in teaching as much as a memorialization of the restaurant’s dishes. Behind every finished plate, he said, is “a team of passionate individuals that show up every day to put their hearts into what we do.”
Despite a career that has taken him across the globe and through some of the world’s most respected kitchens, Money does not believe he has reached a point where he can pump the brakes. “I’m still learning every day,” he said. “We have many more fun things to do and goals to reach. It’s just the beginning.”
Atlas is available for purchase at the restaurant and will be released online, Wednesday, September 30, at atlasrestaurant.com. For a taste of what’s inside the new cookbook, try this recipe for Cod with Saffron-Citrus Sauce, excerpted from Atlas by chef Freddy Money.
Cod with Saffron-Citrus Sauce
Ingredients
- 1 thick piece of cod
- Rock salt, as needed
Method
- Remove the tail and skin from the cod. Round off the edges and remove the bloodline. Reserve the trimmings for fish stock (see page 281 in Atlas).
- Salt the fish and leave for 5 minutes. Rinse briefly, then pat dry.
- Roll the fish extremely tightly in plastic wrap to form a ballotine.
- Refrigerate for at least 3 hours to set, then cut into portions of the desired size.
Saffron-Citrus Sauce
Ingredients
- 200 grams shallots, finely chopped
- 450 grams fennel, finely chopped
- 20 grams garlic, finely chopped
- Olive oil, as needed
- 400 grams white wine
- 300 grams triple sec
- 1.2 kilograms fish stock
- 1 pinch saffron threads
- 150 grams heavy cream
- 150 grams butter, cut into small cubes
- 10 grams lemon juice
- Salt, to taste
Method
- Sweat the shallots, fennel and garlic in olive oil until softened.
- Add the white wine and reduce until the pan is almost dry.
- Add the triple sec and flambé.
- Add the fish stock and reduce by half, then pass the sauce through a fine-mesh sieve.
- Add the saffron and cream. Continue reducing until the sauce coats the back of a spoon.
- Mount the sauce with the butter, whisking in the cubes gradually and continuously to create an emulsion.
- Season with the lemon juice and salt.
To Garnish and Serve
- Olive oil
- Finely grated lime zest
- Shio kombu, ground into a fine powder
- Espelette pepper
