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

ALAN & CINDY LEBLANC

ToddRichards

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.

Chef Richards has created a new concept in joint venture with Brewed to Serve’s Alan and Cindy LeBlanc.  Richards Southern Fried will open at the Krog Street Market this summer.  Chef Richards will continue to direct the kitchen at White Oak Kitchen & Cocktails, where he 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.

 


Chef Joe

chef de cuisine
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
gabrielle Mulloon

gabrielle@brewedtoserve.com

Gabrielle recently joined Brewed to Serve Restaurant Group as Director of Sales and Marketing.