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Corporate Executive Chef
I am the corporate chef for Proof of the Pudding. I work close with our chefs to make sure that Proofs culinary image is up to date with the trend in our industry. I also work close with our sales and operations team to make sure we are serving and displaying our food in the most creative and exiting way possible. |
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Executive Chef
I am the Executive Chef of The Carter Presidential Center and for all off premise catering. |
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Executive Chef
I am the Executive Chef for The Gwinnett Center and The Gwinnett Arena. I am also the Executive Chef for Catering in Sanford Stadium Sky Club and Suites at UGA and for Proof Picnics at Chastain Park Amphitheatre. |
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Executive Chef, Food and Beverage Director, Fripp Island Resort
I am the Executive Chef and Food and Beverage Director at Fripp Island Resort in South Carolina. I am responsible for all Food and Beverage Operations on the island, including banquets, 4 restaurants, 2 bars, a food court and snack bar, as well as special events for members. |
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Chef / Manager Mount Paran Church of God
Tony comes to us from the First Baptist Church Woodstock where he served as the Food Service Director. There, Tony was responsible for the complete operation of the Café and all catering events within the church. Prior, Tony was a General Manager for Marriott/Sodexo Corporate Services (Atlanta) operating Cafeterias, Catering, Vending and Coffee Services. He has served over 25 years in the food service industry and has gained tremendous experience in many areas. |
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Chef, GICC
I am the Executive Chef at the GICC |
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