VAGN NIELSEN
CORPORATE EXECUTIVE CHEF
As Corporate Executive Chef for Proof of the Pudding by MGR, Inc. Vagn Nielsen emphasizes creativity and flexibility when preparing cuisine for the thousands of clients they serve. From elegant dinners for former President and Mrs. Carter to picnic fare for Chastain Park concert-goers, or a seated dinner for thousands, Chef Vagn Nielsen can create unique, personalized meals appropriate for the various events catered by Proof.
“We are quite different from a restaurant,” says Chef Vagn, “because we must always be prepared for something new. One week it could be an outdoor barbecue, and the next a dinner for foreign dignitaries at the Carter Center or a convention at Georgia International Convention Center. But for all of our events, we insist on the highest quality food with a unique style of presentation.”
Chef Vagn has over twenty years of international gourmet cooking experience. He began his career in Copenhagen, Denmark in a six-year training program at a local culinary school. This training led him to a four-year apprenticeship at the Hotel Imperial in Copenhagen, one of Europe’s finest hotels. He rounded out his training as an apprentice at Copenhagen’s Sheraton Hotel.
After a year of required military service, Vagn left Denmark in 1975 on a foreign exchange program to Atlanta. Through this program he worked as a Sous Chef in the famous Midnight Sun restaurant, and was soon promoted to Executive Chef. After five years at the restaurant, he entered into a joint partnership to run The Anchorage House in Beaufort, South Carolina. This restored antebellum mansion was considered the finest restaurant in the Low-Country specializing in continental cuisine.
In 1984, Chef Vagn returned to Atlanta to pursue a completely new concept in dining. He served as the Executive Chef for Eats restaurant, an upscale diner with contemporary cuisine.
He was soon pursed by Proof of the Pudding, and has served as Proof’s Corporate Executive Chef for the nine years. In January, 1990, Chef Vagn became one of the owners/partners of Proof of the Pudding by, MGR.
Chef Vagn creates all of the menu items for any event catered by the Proof. With his staff of assistants, he can prepare an elegant gourmet meal for 2,00 0 or an intimate dinner for two. In addition to preparing the food for all catered events and parties at off-site locations, Chef Vagn oversees the food preparation for all of Proof’s permanent venues including, The Carter Presidential Center, The Gwinnett Civic and Cultural Center, The Georgia International Convention Center, Chastain Park’s Amphitheater, and Fripp Island Resort. Says Chef Vagn, “My work here at Proof is always exciting because everyday there is something different to prepare. We want to create a very special and unique event for each of our clients.”
DELROY BOWEN
EXECUTIVE CHEF
A Jamaican native and New York city trained Chef, Delroy Bowen currently runs the culinary art center at Georgia International Convention Center. He has a vision to redefine the perception of convention food by incorporating his own unique style of international, seasonal, and well flavored foods.
Having worked for celebrities such as Robert De Niro and Harvey Keitel as well as some of the finest NYC chefs, Chef Delroy is determined to please his audience and incorporate their special needs or desires with the utmost respect. Chef Delroy has had articles and recipes printed in The New York Times, Gourmet Magazine, The AJC, and Atlanta Magazine.
He was currently named one of 40 Men of Distinction in Who's Who in Black Atlanta, and was nominated Most Outstanding alumni at Master Chef Jacque Pepin's, The French Culinary Institute in New York City. One look and taste of the food at GICC and it will become apparent that Chef Delroy conveys a true passion for everything food.
CHAD SMITH
EXECUTIVE CHEF
Born and raised in Banner Elk, North Carolina, Chef Chad Smith continues his Southern heritage as the Executive Chef of Fripp Island Resort, a beautiful island in the South Carolina Low Country. The culinary menu at this resort consists of a variety of concepts, including fine dining, casual dining, a fun food court and coastal catering.
Chef Chad’s passion for food comes from the Scientist within him, explaining that “food allows me the ability to create something that has never been done before. It also reaps countless rewards, from catering insane events, to making a Bride’s wedding incredible, and ultimately giving a client an experience they will never forget!
JONATHAN CHEATHAM
EXECUTIVE CHEF
Jonathan Cheatham is the POP STAR on the Gwinnett cooking scene. Chef Jonathan serves Proof of the Pudding as the Executive Chef at the phenomenal Gwinnett Center where he oversees all production for events at the Center, the Gwinnett Arena and Chastain Park Amphitheatre. He joined the company in 2002 and has worked in several venues operated by Proof including Fripp Island Resort, The Carter Center, and The Arena at Gwinnett. Prior to Proof Chef Jonathan honed his skills at restaurants, private clubs and resort properties.
Chef Jonathan and his staff truly enjoy the unique demands posed by the operation at Gwinnett which requires the ability to manage simultaneous functions in several buildings and offsite locations while maintaining the highest standards of quality of product and presentation and retaining the uniqueness of each event.