Meet our team

From 1980 until January 2006, Mr. Noyes was President/Owner of MGR Food Services, operator of food and beverage services for one of the world’s foremost exhibition, sports and entertainment complexes. The Georgia World Congress Center, Georgia Dome and Centennial Olympic Park are the Southeast’s premier host sites for national and international conventions, expositions, major hospitality and sporting events. MGR was consistently named as the best convention center food service operation in the country by national trade publications and achieves the highest per-capita revenue in food and service for attendees at trade shows in the United States.

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

Adam Noyes’s hospitality career began early as a young man working in his family’s Atlanta-based catering businesses at house parties, The Democratic National Convention, 1996 Centennial Olympic Games, NBA Final Fours and Super Bowl XXXIV.

Noyes earned a hospitality degree from Western Carolina University and went to work for the Ritz Carlton Buckhead as a Food & Beverage Intern.Noyes joined Hyatt Hotels in 1999 and worked in many Sales & Marketing leadership roles over the next 13 years at Hyatt Regency Atlanta, Hyatt Regency Greenville, Hyatt Regency Corporate North American and, lastly, Grand Hyatt Atlanta in Buckhead. In this role, Noyes was awarded the 2011 Director of Sales & Marketing of the Year Award for Hyatt Hotels Corporation.

In 2012, Noyes joined Atlanta’s largest caterer, Proof of the Pudding, as Senior Vice President. In this role, he is responsible for overseeing the company’s operations, financials and growth & development. Adam has played in key role in the grown the food service management business adding exclusive accounts such as the World of Coca Cola Exclusive Beverage Provider – Mixology Partners, Auburn University, Jacksonville State University, Douglasville Conference Center, and the SPGA’s Greater Gwinnett Golf Championship.

Adam has worked with and served in many industry and charitable organizations such as; past Co-Chair of Buckhead Hotel Council’s Marketing Committee, Executive Board Member of Atlanta Convention & Visitors Bureau, The Atlanta Community Food Bank Advisory Board, Leukemia & Lymphoma Society and The Rally Foundation.

He lives in Marietta, Georgia, with his wife, Erin, and daughters Haden and Blythe and is a member of Roswell Presbyterian Church.

• 47 years of experience in food & beverage for Sports Arenas, Convention Centers & Restaurants
• Graduate of Culinary Institute of America
• 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
• Atlanta is home
• Father of 4 children
• Has 4 amazing, perfect grandchildren

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 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.”