Collaboration: to work jointly with others or together in an intellectual endeavor, to collaborate.
The driving force behind the development of our second restaurant was to create an environment of growth and opportunity for our expanding team of professionals. Since opening Max Lager’s Wood-Fired Grill & Brewery in 1998, we have been committed to our Vision Statement of building Brewed to Serve Restaurant Group based upon the philosophy of “Servant Leadership”. As we exist to serve our growing team, collaboration becomes the element that binds all parties together to help nurture the soul of each of our restaurants. The following are those who have collaborated in the development of White Oak Kitchen & Cocktails and lead our team in serving you – Alan and Cindy LeBlanc
ALAN & CINDY LEBLANC
EXECUTIVE CHEF TODD RICHARDS
A self-taught chef, Richards’ history in Atlanta includes roles as Executive Chef at the Ritz-Carlton Buckhead, Partner/Chef at The Shed-where he was recognized as a James Beard Best Chef Semifinalist-and The Pig & The Pearl, as well as Concept Developer for One Flew South, the nation’s top rated airport restaurant.
Chef Richards honors regional culinary tradition while passionately pushing the boundaries of modern technique and creativity. With an artistic appreciation for ingredients and flavors, Richards presents dishes that both challenge the diner and provide an approachable, satisfying experience.
Now at the helm of the kitchen at White Oak Kitchen & Cocktails, Chef Richards works to leverage the classical nature of his experience at The Ritz-Carlton with the unpretentious nature of neighborhood restaurants; WOKC offers the aesthetic and international client base to make this happen.
You can check on his thoughts about the goings on at WOKC and the restaurant business at large on his blog.
He’ll also be guest writing on our blog as well.
SOUS CHEF JOSEPH RAMAGLIA
A graduate of Charleston’s Johnson & Wales University, Ramaglia began his career at Blossom Restaurant in Charleston where he served as a line cook and obtained the skills to work in a high volume fine dining restaurant. A year later, he moved to the Atlanta area and has since worked at Villa Christina, Ritter’s Restaurant, and Pacci Ristorante. Most recently, Ramaglia served as a sous chef at Urbana Italian Brasserie & Wine Bar in Washington D.C. Ramaglia lives in Marietta with his wife, Alison. He enjoys foraging for mushrooms in his spare time.
DIRECTOR OF SALES SHERIKA CULBREATH
Sherika began with Brewed to Serve Restaurant Group at Max Lager’s in 2007 as a server and bartender and quickly rose to banquet captain. She then took over the position as Events Manager in 2011, and continues to successfully help clients host great events. Additionally, Sherika is involved with offsite events and festivals for White Oak and Max Lager’s.
Born and raised in Atlanta, GA, Sherika attended Clark Atlanta University where she majored in Mass Media with a concentration in Radio/TV/Film. She worked as a stage manager for independent production companies throughout the years. She continues to advise in the area of stage and production managing.