The Team

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 LeBlanc, White Oak Kitchen & Cocktails

Cindy LeBlanc




executive chef
meg brent

Megan Brent joined the kitchen team of White Oak Kitchen & Cocktails in 2016 to build and expand the pastry program as Executive Pastry Chef.  Since joining WOKC, she has been named one of Georgia Grown’s Executive Chefs in 2017, and represented Georgia and White Oak’s pastry program at the James Beard House in June of 2017.  She was also featured as one of the 5 Chefs to Watch in Modern Luxury’s The Atlantan Magazine in July.  Further, Meg played the starring role in Food & Wine Magazine’s recent video featuring White Oak Kitchen & Cocktails with one of her new takes on Pork Belly.

Meg shows no intention of slowing down now that she is making the move to take over the savory menu at White Oak as Executive Chef.  Brent says her move to take on this role was motivated by her desire for growth and leadership.  Being a North Georgia native, it gives her a chance to showcase her knowledge of the Appalachian Foothills Cuisine, from where she was raised.

Meg has played a valuable hand in the savory menu development and leading the kitchen team.  Building relationships with local farmers and farmers markets has allowed her to have access to the best seasonl produce, proteins, and even heirloom flours, all of which continue to be a primary focus for her.  She has also expanded the pasta and charcuterie program at WOKC.  Developing and teaching her kitchen team has been one of her primary areas of focus.  Brent will continue to lead the pastry program along with her talented team.

Megan earned a degree in applied sciences in culinary arts and a baking and pastry certification from Gwinnett Technical College. While earning her degree, Meg maintained an externship at Sprig Restaurant & Bar in Decatur, and had a cake baking business.  Meg further advanced her pastry knowledge at the Fifth Group Restaurants’ Bold American Events, at Hugh Acheson’s Empire State South, and at the James Beard nominated Todd Richards’ restaurants – The Shed and The Pig & The Pearl. She joined chef Julio Delgado to open JP Atlanta restaurant in the John Portman designed Hotel Indigo.

Terrence Glover

general Manager
terrence glover

With over two decades of experience working in the restaurant and hospitality industry, Terrence continues his pursuit of excitement and passion through his work. His journey into his field of expertise began at Johnson & Wales University where he left after one year of studies to continue his education and training under Chef Frank Lee. From there, he pursued his career as a Manager for corporate restaurants such as Chili’s, Canyon Café, Red Lobster, and Willy’s Mexicana Grill.

Before joining the Brewed to Serve family in early 2000, he has previously worked at various establishments in Charleston, South Carolina, New Haven, Connecticut, and Atlanta, Georgia. From pubs to corporate ran fine dining restaurants; Terrence has served in a wide range of roles that include serving, bartending, and management.

His experience with Brewed to Serve restaurant concepts began at Max Lager’s Wood-Fired Grill & Brewery where he served as the Assistant Manager, Kitchen Manager, and later took on the role as General Manager. Ultimately, his experience and skill set led to his position as General Manager at White Oak Kitchen & Cocktails.

Terrence’s other passion is photography.  He is responsible for many of the beautiful photographs that are used in marketing, advertising and social media for all of the Brewed to Serve restaurant concepts.

wokc events

direct line to Events Manager – 404.524.7278

for bakery orders, contact ROCHELLE’S PANTRY @ WOKC – 404.524.7262.