James Corwell has been appointed as Executive Chef at Tiny Lou’s at Hotel Clermont

Tiny Lou's, a swinging French-American brasserie located downstairs at 96-room Hotel Clermont, has appointed James Corwell as Executive Chef. A James Beard-recognized and certified Master Chef — an honor only delegated to only 68 chefs in the world — Corwell brings over 30 years of industry experience. Corwell's accolades include Best New Chef & Best New Restaurant 2010 by New Orleans Magazine as the owner of Le Foret in Louisiana. He was the lead instructor and Executive Chef at The Wine Spectator Greystone Restaurant at the Culinary Institute of America in Napa, CA, and he also founded Ocean Hugger Foods, a plant-based seafood alternative company. Corwell considers cooking his art, bringing a Michelin perspective that uses French and Continental technique to Tiny Lou's. Corwell strives to land Tiny Lou's as one of the finest establishments in Atlanta. Outside of the kitchen, he is an avid cyclist and is getting to know Atlanta's best trails.