Rising Star Austin Goetzman Joins Aria as New Executive Chef

Austin Goetzman, who is a 2026 Restaurant Informer Rising Star, was named Aria’s new executive chef. Goetzman joins Aria following experience in some of the country’s most respected kitchens, including Thomas Keller’s The French Laundry in Napa Valley, as well as EL Ideas and Acadia in Chicago. Most recently, he spent several years at Atlanta’s Lazy Betty, where he was part of the restaurant’s MICHELIN-starred culinary team.

Aria was a James Beard Award finalist for Outstanding Hospitality in 2025 and is in the running again for 2026. Goetzman joins a highly acclaimed team as Remy Loet, Aria’s Senior Sommelier, is also a 2026 Rising Star.

For Aria owner Andrés Loaiza, Goetzman stood apart not only for his technical expertise but also for his understanding of the culture and philosophy that have shaped Aria over the years.

“This was an extremely important decision for us,” says Loaiza. “We spent a great deal of time thinking carefully about what Aria needs in its next leader — someone who respects what has made this restaurant meaningful to so many people, while also bringing the discipline, creativity, and perspective to help us continue growing thoughtfully. Austin embodies all of those qualities.”

For Goetzman, the role also represents a meaningful return. Early in his career, he worked in the Aria kitchen under founding chef-owner Gerry Klaskala after earning his culinary arts degree from The Art Institute of Atlanta.

“There’s something unique about Aria,” says Goetzman. “It’s one of those rare restaurants that has remained deeply respected while continuing to evolve. So many people in Atlanta’s dining community have passed through these doors in some way, and there’s a responsibility that comes with being part of its next chapter. I’m incredibly honored to return.”

Growing up in Alabama, Goetzman discovered his passion for cooking at an early age and later began working in restaurants while still in high school, including time at acclaimed chef Frank Stitt’s Highlands Bar & Grill in Birmingham.

“What first drew me to cooking was the idea of transformation,” says Goetzman. “Taking great ingredients and, through technique and attention, creating something that feels both refined and deeply comforting.”