As the owner of Bellina Alimentari, Tal Postelnik Baum has built her vision for the restaurant upon the philosophy that the hectic nature of modern life should not compromise the quality of the food we eat. Her goal is to create an environment where healthy, quality, affordable food is a way of life. When guests enter Bellina Alimentari, they will immediately feel Baum’s sense of style, creativity and attention to detail. As an architect and designer, she has developed a truly eclectic taste from traveling the globe and experiencing firsthand some of the best the hospitality industry has to offer. Baum moved to Florence, Italy, at the age of 21 to study architecture at Florence University. After graduating cum laude, she managed the production and design process for a boutique Italian eyewear brand and continued to prove her management and leadership skills as an architect in both Italy and the United States. During her seven years in Italy, Baum mastered the language and developed an intimate knowledge of Italian cuisine. After learning the secrets of traditional Italian cooking, she produced and published a cookbook entitled "Zeb." It was this culinary journey, coupled with her architecture background that inspired Baum to develop an elevated fast-casual eatery offering Italian-inspired cuisine, a culinary studio and a market featuring imported goods.

Alice Noel Fabi combines her Italian roots with an intimate knowledge of international food cultures and invaluable connections within the culinary industry as creative director for Bellina Alimentari. Born in Trieste Italy, from an Italian father and Australian mum, Alice moved to the United Kingdom at the age of 18 to attend Brighton University, where she earned a bachelor’s degree in international hospitality management. During her studies, Alice furthered her hospitality experience at several different restaurants, including Sketch by Pierre Gagnaire, and catered events for esteemed clientele such as the British royal family. It was during this time that Alice gained a deep knowledge of both front and back of house operations, learning how to work under pressure and strengthening her organizational skills, customer relations expertise and culinary abilities.

Upon completing her undergraduate degree, Alice wanted to explore food in a broader and more innovative way. She entered the master’s program in food culture and communication at the prestigious University of Gastronomic Sciences in Piedmont, Italy. This program focuses on all steps of the food production and
consumption chain, taking into account social, environmental, qualitative, economical and political aspects. Here, Alice developed an understanding of food from its agricultural production origins to its industrial
transformation, distribution and commercialization, with particular attention paid to sustainability and
preservation of biodiversity and traditional knowledge. As a result, Alice now links gastronomy to agriculture,
food and wine, tourism, product marketing, education and the promotion of regional culinary traditions.
After obtaining her master’s degree, Alice became the didactic study trip planner for the University of
Gastronomic Sciences and has been organizing educational excursions to discover local gastronomies in
Morocco, Mexico, South Africa, USA, Ethiopia, Thailand and many Italian regions and European countries in
recent years. Fluent in Italian, English, Spanish and French, Alice was responsible for all translations in addition to the academic guidance of the students and logistical details of these tours. In this role, Alice created a strong network of contacts, from top-quality producers, chefs and restaurateurs to educational institutions, many of whom will aid her in bringing imported goods to Bellina Alimentari. Throughout her extensive education and short career, Alice has achieved a unique ability to take into account the social and cultural context of the market she operates in and will uses these talents to bring a truly authentic Italian dining experience to Atlanta’s Ponce City Market.

Brandon Hughes helms the kitchen of Bellina Alimentari in Ponce City Market. Originally from Macon, Georgia, Hughes moved to Atlanta in 2006 to attend the Art Institute of Atlanta, earning an associate degree in culinary arts.

After graduating, Hughes went to work at acclaimed Atlanta restaurants, Aria and Bacchanalia, as well as
Spice Market in New York. In 2015, Hughes was the opening chef of Dolce in The Shops Buckhead Atlanta.
Now as the executive chef at Bellina Alimentari, Hughes is responsible for all culinary operations, including menu development and curating classes for the Culinary Club. Hughes inspires guests with traditional Italian meals presented in a simple, approachable way. Hughes appreciates the importance for a chef to cultivate strong relationships with local farmers and to attentively select the ingredients he works with, as the choices a chef makes have a strong impact on our local surroundings and on what we eat.

When he’s not in the kitchen, you can find Hughes riding his motorcycle.