ALAN & CINDY LEBLANC
EXECUTIVE CHEF 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.