Barnsley Resort in Adairsville has named Shaun Doty as Executive Chef for its upcoming restaurant, Jules. The new dinner-only venue is set to open in late summer and will offer a menu influenced by Southern traditions, Japanese techniques, and European elements. This addition marks the resort’s most significant culinary venture to date, joining existing dining options such as Woodlands and the Biergarten.
The interior of Jules was designed by David Thompson Studio from Charleston and takes inspiration from Julia Barnsley, daughter of the estate’s original owner. The building housing Jules was originally constructed in 1854 as a farmhouse in Rome, Georgia. It was moved to Barnsley Resort in 1994 and previously operated as Rice House after being outfitted with a commercial kitchen. For its latest transformation into Jules, HDA Architects from Rome oversaw a complete renovation.
Chef Doty will collaborate with chef de cuisine David Doyle on daily operations while also participating in events at the restaurant. The menu will highlight ingredients sourced from the resort’s farm, local gardens, and regional suppliers. Dishes are expected to change seasonally with an emphasis on sustainability and responsible sourcing.
Doty intends to implement several sustainable practices at Jules, including starting a fermentation program, exploring composting options, and switching to menus printed on recycled paper or other eco-friendly materials. These efforts are part of his goal to earn a Michelin Green Star for the restaurant.
With over thirty years of experience, Doty is recognized for his work at Atlanta’s The Federal—a James Beard nominee for Best New Restaurant—and for launching restaurants such as Shaun’s, Yeah Burger, and Bantam & Biddy. His background includes time at the former Ritz-Carlton Buckhead under Chef Guenter Seeger and training at Michelin-starred establishments in France and Belgium.
The relaunch of Jules comes amid broader renovations at Barnsley Resort led by South Street Partners. Recent upgrades include remodeled cottages and guest rooms designed by Charlotte Lucas Design based in Charlotte.
“Chef Doty will join the culinary team for appearances and events, while working closely with Jules’ chef de cuisine, David Doyle, who will oversee day-to-day culinary operations to execute Doty’s vision.”
“The menu is an homage to the ingredients of the region, many sourced from the resort’s farm, local gardens and nearby Georgia purveyors. Dishes will rotate with the seasons, with a focus on sustainability and adapting to availability.”
“Furthering the focus on sustainability, Doty plans to launch a fermentation program, explore composting, and transition to menus printed on recycled paper and sustainable materials, all part of his mission to achieve a coveted Michelin Green Star.”
“With a career spanning three decades in the kitchen, Chef Doty brings a global pedigree and personal connection to the South.”
“The renaissance of Jules is made possible by the resort’s ownership group, South Street Partners, who have embarked on an ambitious renovation plan for the 140-room resort property…”