Philip S. Noyes
President and Ownerpnoyes@proofpudding.com
In opening the Georgia Dome in 1992 under Mr. Noyes's leadership, MGR developed the strategy for a new concept of food service and quality for NFL facilities. With per capita food and beverage revenue in excess of $14.50, the Dome ranks the top quartile of all NFL Stadiums.In 1996, MGR expanded its operation to include the new Centennial Olympic Park, a 21-acre urban area designed and developed as a lasting tribute to the 1996 Centennial Olympic Games.Noyes is the President and Majority Owner of Proof of the Pudding by MGR, Atlanta's largest caterer and has developed exclusive contract relationships with the Carter Presidential Center, the Gwinnett Convention Center and Arena, the Georgia International Convention Center, the Georgia International Horse Park, Plain Delicious Airport Restaurants and the Fripp Island Co. Proof of the Pudding also caters special events at many of Atlanta's finest households, businesses, and special event facilities.With a "hands-on" philosophy, Noyes has determined to keep his operations primarily limited to the greater Atlanta area. This philosophy has provided his clients and customers with a professional food service product that produces a first class image as well as first class profits.Having previously fed many large events, including the 1992 Democratic National Convention, the 1994 & 2000 Superbowl and a sit-down dinner for 72,000 people. Perhaps 1996 offered the greatest challenge to date…the Centennial Olympic Games. Serving over three million meals during the 17-day period brought record revenues as well as a tremendous sense of accomplishment for the 12,500+ staff members.Noyes' career started with Dobbs House, where he managed three 24-hour a day, 7-day a week coffee shops, rising to the positions of General Manager of the Dobbs operations at Atlanta's Hartsfield International Airport and Corporate Director of Airport Development.He received B.S. degree from Oklahoma State University in 1969, is married with three grown children and resides in Atlanta, Georgia. Active in many community organizations, he maintains the following affiliations
- Founding Member of the "Atlanta's Table" project of the Atlanta Community Food Bank.
- Consultant for hospitality events to the Democratic National Convention (1992)
- Consultant to several major Convention Centers & Stadium Food Service Operators in the USA
- Advisor, Organizing Committee, the Atlanta Committee for the 1996 Centennial Olympic Games
- Superbowl XXVIII and XXXIV Host Committee
Current Member of
- Board of Directors of the Atlanta Convention and Visitor's Bureau
- Board of Directors of the National Association of Concessionaires
- Board of Directors for the Cecil B. Day School of Hospitality at Georgia State University
- National Restaurant Association
- Member of the Atlanta Chamber of Commerce
- International Association of Exposition Managers
- Confrerie de la Chaine des Rotiasserurs
Past member of
- Board of Directors of the Atlanta Community Food Bank
- Chairman of the Board of Directors for the Atlanta Dogwood Festival
Senior Vice Presidentadam.email@example.com
Noyes has mostly recently joined Atlanta's largest caterer, Proof of the Pudding, as Senior Vice President. In this role, he will be responsible for overseeing the Company's operations, financials and growth & development.Adam has worked with and served in many industry and charitable organizations such as; past Co-Chair of Buckhead Hotel Council's Marketing Committee, Atlanta Convention & Visitor's Bureau International Marketing Committee, GAMPI/Georgia Association of Meeting Planners, Habitat for Humanity, Atlanta Community Outreach Center, The Rally Foundation, a volunteer coach for YMCA Soccer, Toys for Tots and Operation G.I. Jane.He lives in Marietta, Georgia with his wife, Erin, and daughters Haden and Blythe and is a member of Roswell Presbyterian Church.
"Proof of the Pudding has been regarded for many years as Atlanta's premier caterer, and I am very excited about our company's future. Our focus will continue to be on innovative, award winning cuisine, creative, personalized presentation, and exceptional service. We feel that we have a unique niche in the marketplace," remarks Thomson. In 1996 "Proof" was proud to have served more than 500,000 guests during the 1996 Atlanta Centennial Olympic Games; they provided food and beverage products and services to the official Olympic sponsors in both "Sponsor Villages" and to many other companies in their corporate hospitality locations throughout the Atlanta metropolitan area.Prior to joining Proof of the Pudding, Mr. Thomson served as the Senior Vice President of the Georgia Hospitality and Travel Association (GHTA), the trade association representing Georgia's food service, lodging and travel industries and related businesses. During his career with GHTA, he served in various capacities with responsibilities in membership sales and services, educational programming, and operation of the Southeastern Hospitality and Foodservice Show and Atlanta International Wine Festival. Mr. Thomson moved to Atlanta in 1977 as General Manager for Victoria Station Restaurants, a California-based specialty restaurant chain.Thomson has served as the Chairman of the Southeastern Chapter of the National Association of Exposition Managers (NAEM), and has earned their Certified Exposition Managers' designation. He is a member of the Advisory Board and past Chairman of the Board of "Atlanta's Table", an organization that collects prepared but not served food from restaurants and other food service operations, and distributes it to the agencies that feed the homeless and hungry of Atlanta. Thomson also serves on the boards of the Atlanta Convention and Visitors' Bureau, Georgia Restaurant Association and Georgia State School of Hospitality.Mr. Thomson is a member of the Ansley Golf Club and of the Walton High School Touchdown Club. He lives in Marietta with his wife Deb, his daughter Kate and son Will.
Senior Vice President - Operationsbwitte@proofpudding.com
- 25 years experience in food & beverage for Sports Arenas, Convention Centers & Restaurants
- Proven leadership and organizational skills
- Highly proficient at large scale planning and organization and execution of events
- Ability to provide team members with guidance and motivation to achieve high levels of proficiency and customer service
- Persuasive communicator and excellent presenter in large meetings
- Accomplished in project development and management
- Highly proficient in mega-event planning, both from client satisfaction and operational achievability
- Experienced in overall employee communication and development in marketing the company's vision and goals to employees
- High energy in accomplishing the standards for achieving the company's budget
- Proficient in P&L statements
- 1994 Super Bowl XXVII (Pre-game and post game parties, NFL Tailgate, Corporate Hospitality Village, NFL Experience, Georgia Dome Suites, All Ancillary Events)
- 1996 Summer Olympics (International Broadcast Center, press and sponsor hospitality)
- 2000 Super Bowl XXXIV (Pre-game and post game parties, NFL Tailgate, Corporate Hospitality Village, NFL Experience, Georgia Dome Suites, All Ancillary Events)
- 2001 and 2007 NCAA Final Four (Corporate Partner Hospitality, Georgia Dome Suites)
- 2001 PeopleSoft (3M food and beverage)
- 2004 Microsoft Global Briefing (5M food and beverage)
- Promise Keepers Convention (sit-down dinner for 75,000)
- Mercedes Benz New Car Launch
- Delta Sigma Theta (seated dinner for 13,000)
- Opening of Phase IV "C" Building at Georgia World Congress Center
- Renovation of Georgia Dome
Experience1993 – Present MGR Food Service/Levy Restaurants, Atlanta, GA
- Stadium capacity of 71,500 with 203 Suites features suites with china/glass service, roving dessert cart
- Club seat operation with seated service, four hoodless grill systems, two Chef's tables, two dessert stations
- Two restaurants and Two lounges
- 20 fixed stands and 250 portables, 4 food courts and 2 restaurants
- Two main production kitchens
- Owner's Club
- Georgia World Congress Center
- 3.9 million square feet Convention Center.
- Five main kitchens, catering operations in 3.9 million square feet.
- 105 Meeting Rooms in addition to two ballrooms.
- Restaurant operations in 12 fixed halls
- Four Pizza Hut operations
- 2 Starbuck's Coffee Stores
- Terraces Restaurant, fine dining 400 seated restaurant
- Food World – Eight multi-dining options "made to order"
- 10 Level Restaurants
- Portables from specialty stations such as Chef's Table, Starbuck's Cart, ice cream, nuts, etc.
- Laundry operation
Centennial Olympic Park
- Year-round restaurant featuring fresh sandwiches and salad
- Over 30 concerts per year
- Major corporate outings from 100 to 13,000
Director of Operations, Dairyland Greyhound ParkOpened the country's largest Greyhound Track. Responsibilities included ordering all equipment and creating menus. Managed and supervised 600 employees. Facilities responsible included a 1600 seat fine dining restaurant, 800 seat Sports Lounge, 21 concession stands, eight outside kiosks and press box. Food and beverage sales totaled 8M.
Executive Chef, Arlington International Race CourseMember of the facility opening team. Responsibilities included all aspects of food service for the concession stands up to and including the owner's private exclusive club. Managed and supervised 400 new employees with revenue of 6.5m.
Special AssignmentsAssisted in the openings of the following facilities: Pittsburgh Convention Center, Richmond (Virginia) Convention Center, Richmond (Virginia) Race Track, Charleston (West Virginia) Convention Center and Orange County Convention Center 1986 – 1989 Palm Beach Restaurant Chicago, IL
General Manager/Executive Chef/Part OwnerResponsible for entire operation of restaurant featuring continental cuisine. Managed 22 full-time employees with gross revenue of 1.5m in 1988. Became a well-known restaurant in the Chicagoland area. 1978 – 1986 Marriott Corporation Chicago, IL
Sous Chef, Marriott DowntownWhile attending college, was hired as a pantry man and worked all stations in the kitchen. Upon graduation, was hired as a Banquet Chef and worked in all areas of catering including sales, budgeting, ordering convention services and kosher functions. Promoted to Sous Chef with 250 employees. Food sales of 11M in 1986.
- Culinary Institute of America, Hyde Park, NY
- Associate in Occupational Studies, 12/82 with honors
- Management Academy – Levy Restaurants
- Top Gun – Levy Restaurants
- Board of Directors – Atlanta Food Bank
- Georgia Restaurant Association
- Chamber of Commerce – Atlanta
- Georgia Chamber of Commerce
- National Association of Concessionaires
- International Association of Exposition and Events
- Professional Convention Management Association
- International Association of Assembly Manager
- Georgia Meeting Planners International
- Atlanta Convention Visitors Bureau
Janice Hammersley Wilmer
Mrs. Wilmer began her career as a paralegal thinking of a law degree, but quickly realized that sitting still was not for her. After enjoying a few years in retailing, she decided that she could not afford to stay in the malls every day! What to do next? Wilmer heard about an opening in Sales for Proof of the Pudding and the rest is history! "I have enjoyed just about every minute of every day since I have been a part of Proof. Not many people feel that way about their career. I am so lucky. My three daughters see what I do and they even tell me that I have the best job in the world!" Wilmer laughs.In 1990, she became one of the owners of Proof and her role centered around sales and marketing. Now, her main focus is the image of Proof of the Pudding. Wilmer is responsible for the look of the food, the look of the serving pieces, the look of the service staff, the look of the parties catered by Proof and even the look of the new Getaway Café concept which is a recent Proof creation. Wilmer stresses the importance of quality to Proof, whether it is the cut of the beef, the taste of the chocolate or the flowers on the dinner table. Says Wilmer, "Why look or eat mediocre? Always go for the best!" That is definitely the Proof way!Mrs. Wilmer lives in Vinings with her husband, Grant, three daughters, a Maltese, a cat and two birds.
Corporate Executive Chefvnielsen@proofpudding.com
"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 sought by Proof of the Pudding, and served as Proof's Corporate Executive Chef for 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 2000 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."