Alan LeBlanc, White Oak Kitchen & CocktailsCindy LeBlanc, White Oak Kitchen & Cocktails



Timothy Magee


Chef Magee’s academic interests and studies set the foundation of his culinary career. After graduating from Florida State University with a Bachelor of Science in Political Science and History, Chef Timothy Magee entered Johnson & Wales University in Charleston, South Carolina, where he graduated summa cum laude in 1998.

Chef Magee’s desire to learn and apply knowledge in collaborative environments has led him through a progression of varied styles, each reflecting the soul of the restaurants where he worked.  Magee has cooked alongside world-renowned chefs via stages of Chef John Besh’s Lüke Restaurant, Chef Susan Spicer’s Bayona, The Brennan Family’s Commander’s Palace and Mr. B’s Bistro in New Orleans, and Chef Tom Colicchio at Gramercy Tavern, Chef Mario Batali at Babbo, Esca and Lupa in New York.

Now at the helm of the kitchen at White Oak Kitchen & Cocktails, Chef Magee has once again joined Alan & Cindy LeBlanc to continue their development of White Oak Kitchen & Cocktails’ classic Southern soul.


Chef Joe









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.










After graduating from Johnson & Wales in Providence, RI, Long baked her way around the world, including positions at the Kennedy Center in Washington, D.C., The Stanhope Hotel in New York, and the Radisson Hotel in Sochi, Russia. Cynthia’s respect for Southern traditions, as well as her foundation in classical baking techniques, brings a special touch to the Southern soul of WOKC’s desserts.

White Oak Kitchen & Cocktails


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.