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
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 is now open at the Krog Street Market. 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 de cuisine
As Chef de Cuisine at White Oak Kitchen & Cocktails, Christian Perez uses her Latin heritage, Southern roots and rigorous training to guide her culinary career.
Born and raised in Atlanta, Christian draws her unique style from the women who have influenced her the most: her mother and sister. Christian’s mother imbued in Christian a love of Latin comfort foods, while her sister’s interest in Southern American fare introduced her to ingredients not commonly used in Latin cooking. This duo sparked a fire, and Christian’s passion for cooking and exploring flavors began.
In 2008, Christian entered the kitchen of The Ritz Carlton where she was mentored by Chef Todd Richards. Chef Christian attributes her time at the Ritz for cultivating and laying the foundation of her knowledge of fine dining.
Alongside Chef Todd Richards, Christian further advanced her cooking knowledge as Sous Chef of the Pig and the Pearl in 2014. In 2015, Christian began as Sous Chef at White Oak Kitchen & Cocktails where she was promoted to Chef de Cuisine in 2016.
Christian has worked events with an array of talented chefs including Darryl Shular, Todd Richards, and Darryl Evans. Christian works each year with Les Dames d’Escoffier, a women’s society dedicated to fostering excellence and advancements of women in culinary professions.
executive pastry chef
As Executive Pastry Chef at White Oak Kitchen & Cocktails in Atlanta, Georgia, Megan Brent uses seasonal ingredients and historical references to develop interpretations of classic desserts that honor the Southern traditions. Named one of Georgia Grown’s executive chefs in 2017, Meg is representing Georgia’s pastry program at the James Beard House in June.
A native of North Georgia, 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. In 2016 she joined chef Julio Delgado to open JP Atlanta restaurant in the John Portman designed Hotel Indigo.
Meg enjoys making frequent trips to local farms and farmers markets to find the best ingredients. Her strong bond with farmers gives her access to the best eggs, dairy, honey, produce, and even heirloom flours that enhance the White Oak Kitchen & Cocktails Southern baking program.
for bakery orders, contact meg at 404.524.7262
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 reigns from Brewed to Serve concepts such as Max Lager’s, 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.
direct line to Events Manager – 404.524.7278
SERVICE MANAGEMENT TEAM