Tiny Lou’s announces new Executive Chef and ushers in refreshed menus 

ATLANTA, GA – Hotel Clermont, one of Oliver Hospitality’s seven properties within its portfolio, has announced that Joshua Wetshtein will serve as Executive Chef in the Michelin-recommended French-American Brasserie, Tiny Lou’s, tucked in Hotel Clermont. Tiny Lou’s specializes in seasonal and local provisions, complemented by a French-focused wine list. Wetshtein brings 25 years of experience to the table, including various international stints, including opening two restaurants in Bahrain. Wetshtein has already introduced refreshed dinner and brunch menus at Tiny Lou’s.

“We’re ecstatic to welcome Joshua Wetshtein to the laegacy of exceptional culinary talent at Tiny Lou’s,” said Paige Arvelo, Food & Beverage General Manager at Hotel Clermont. “Joshua’s impressive resume, combined with his international experience, will bring a fresh flair to our cuisine – while staying true to the beloved fare that keeps our guests returning to the restaurant and Hotel Clermont.” 

A native of Akron, Ohio, Wetshtein discovered his culinary passion at a young age – beginning work in the industry at age 15 and opting to attend culinary vocational school for his final years of high school. He credits much of his development to early mentorships with renowned chefs, including executive corporate chef of Wolfgang Puck’s Fine Dining Group, Lee Hefter, Michelin-starred Chef Carrie Nahabedian, and Food Network Iron Chef Jose Garces. Formally trained at Le Cordon Bleu in Pittsburgh, Wetshtein then launched into his career at the Original Fish Market in downtown Pittsburgh’s Westin. He went on to spend seven years in Chicago, garnering experience at Mercat ala Planxa, a tapas restaurant, and NAHA, specializing in Californian and Middle Eastern fare. When he moved to Washington D.C., he found a niche in preparing Asian cuisine at The Source by Wolfgang Puck.

Wetshtein moved overseas to open re Asian Cuisine by Wolfgang Puck and the Blue Moon Lounge in the Four Seasons Hotel in Bahrain. Upon returning stateside, he joined Groot Hospitality in Miami as Corporate Chef before relocating to New Orleans, where he served as Culinary Director of One Pack hospitality. There, he opened two Restaurants – Crack’d Brunch and Lyons Corner — and oversaw hiring, training, and menu development across the brand. He moved to Atlanta in 2025 and has quickly embraced responsibilities as Executive Chef at Michelin-recommended Tiny Lou’s. His work will complement that of Executive Pastry Chef, Charmain Ware-Jason, who recently showcased her talents at Charleston Wine + Food.

“Hotel Clermont has stood as an Atlanta institution for years. I’m humbled to be here and contribute to its legacy,” said Wetshtein. “My objective remains to continue the hotel and restaurant’s reputation for excellence, and with a little luck, bring the food to new heights.” 

Recent menu updates reflect Wetshtein’s signature touch. On the dinner menu, highlights include Elk Loin with kohlrabi purée, brioche salsify, shishito pepper, cured egg, and amaretto jus, alongside cornbread madeleines as an appetizer. The new brunch menu features dishes like Smoked Salmon Vol au Vent with white asparagus, English peas, chive crème, and puff pastry. The Clermont Smash – a burger with bacon, pickle, American cheese, and cherry pepper relish – is available on both menus.

Tiny Lou’s is open seven days a week, operating from 5:30pm to 10pm on Monday through Thursday, in addition to Sunday. On Friday and Saturdays, Tiny Lou’s is open from 5:30 to 11pm. Brunch is served from 9 to 2pm on Saturday and Sunday.

The article Tiny Lou’s announces new Executive Chef and ushers in refreshed menus  first appeared in TravelDailyNews International.