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.
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.
SERVICE MANAGEMENT TEAM