Our Chefs

Chef Alan Peterson of My Chef Alan, LLC

Chef AlanAfter spending 40 years in corporate life, Alan Peterson made a decision to retire and pursue his passion for cooking. However, he was sure that he did not want to be part of a restaurant, nor a large catering enterprise, so the Personal Chef business was perfect! Three years ago, after attending the United States Personal Chef Business Academy, Chef Alan secured his business license, joined the United States Personal Chef Association and launched My Chef Alan.

He preferred to rely on references and word of mouth more than advertising venues to help grow his business. Today, he could not be happier with how things have turned out, having established a returning base of clients and continual referrals, his reward is serving those who appreciate great food, the learning experience and express great satisfaction after a cooking session.

Chef Amber Elias

Chef Amber_Leaning LadderAmber has been cooking ever since she could reach the stove. She grew up around food and flavors—her mother an amazing chef, her grandfather a chef for fifty plus years, and her aunt, a pastry chef. It was only natural that Amber found her way to become a chef. Her passion for cooking and her culinary career started during college, where she worked in the kitchen at the University of West Georgia.

After working in several commercial kitchens, working late hours, and listening to family and friends who encouraged her to start her own business, she did just that. Amber launched Eats by Amber in 2017. Whether someone needs brunch for two, lunch for one, a family-style dinner, coursed intimate dinner party or catering for 125 people, Chef Amber provides the highest quality experience, giving the luxury of fine dining in the privacy of a home, or venue.

A versatile chef who can cook a wide range of food from all around the world, Chef Amber loves trying new things and often pushes herself out of her comfort zone, and always suggests people do the same with food. As she tells her kids, “You only have to try it once, and if you don’t like it, you don’t have to have it again.” But, we promise, you’ll love Chef Amber’s food and will be asking, and coming back for more.

When she isn’t meal prepping, creating recipes and cooking, you can find her spending time with her two children and entering cooking competitions (she has won several cooking awards).

Chef Britt Cloud

Britt is an accomplished, formally trained chef with twenty-five years of experience in the restaurant industry covering all facets of cooking and management. Special skills include opening new restaurants—five to date—from quick serve to fine dining.

Before attending the Culinary Institute of America for his AOS in Culinary Arts, Britt honed his restaurant management skills in a popular bakery café chain in Washington, DC. He transferred that knowledge into the kitchen, where he has managed teams of 25+ staff and ensured consistency and efficiency to meet customer expectations.

Britt brings to Goliath a solid background and interest in menu development, including wine pairing and integration of beer, wine, and spirits to enhance the dining experience. His culinary creativity is matched by his strengths in operational proficiencies, including managing P&L statements, production statistics, staff schedules, food waste logs, purchasing and inventory, and accounts receivable. 

Most recently, Britt served as executive chef for two sister restaurants, creating seasonal menus in scratch kitchens based on a farm-to-table concept. At Goliath, he provides his back-of-the-house expertise to help clients achieve their restaurant visions.

Chef Cameron + Chef Taylor


After being trained in professional kitchens, the two wanted to bring their skills and talents to a more intimate level. That being, Cameron and Taylor wish to make any client’s event one to remember. Whether it is a menu they need to develop or one created by the client, they will make it happen.

Chef Camero is an Atlanta native who started working in the food industry at the age of fifteen. He went on to work with Iron Chef Winner Kevin Rathbun in ATL and IRON CHEF Masahara Morimoto in PHL. After falling in love with the food culture in Philadelphia, he was asked by the executive chef to join the team of one of the best restaurants in the city, Talula’s Garden, a farm to table restaurant. During his time at Talula’s, Cameron formed a strong connection to the seasonality and sourcing of farm to table foods.

Chef Taylor is a Philly native started working in the food industry at 18. Attended the Culinary Institute of America, and then left the east coast to work in San Francisco. In San Francisco was drawn to working with seasonality and seafood, and after coming back to Philadelphia she went on to cook at one of Stephen Starr’s hip new fish restaurants to further her passion in fish cookery. As she felt she needed more of a challenge, she went on to learn more farm to table at Talula’s garden.

Chef Crawford Hitt

Crawford Hitt is a life long resident of Marietta. His family has a long history in the restaurant business and he began working in restaurants when he was fourteen. Has done it all from pot washer to waiter, wine steward, bartender, cook and bartender. He is a home baker and cook with a wide range of experience and talents.  Crawford loves to put a Southern twist on everyday food (like his southern tamales – shredded pork in grits and wrapped in steamed collard greens)

When not cooking at home Crawford is on the road traveling to out of the way places and tasting their food. He recently drove all around Jamaica to find the best “Jerk” stand in Jamaica. He is returning to Cuba this year and just got back from Haiti. He and his bride have a Not For Profit that distributes school supplies to children in need. You can follow his cooking and travel on Instagram @crawfordhitt.

Chef Cynthia Graubart

CynthiaGraubart author photoCynthia Graubart, author of six books, including the James Beard Award winning Mastering the Art of Southern Cooking, writes the “New Sunday Supper” column in Southern Living magazine, and shares her message of gaining confidence in the kitchen to groups large and small. She travels teaching cooking classes, both demonstration and participation, around the country, and appears on radio and television. Also a TV producer, she produced GPTV’s first nationally syndicated television series, “New Southern Cooking with Nathalie Dupree.” Her next book, Savor the South: Chicken from University of North Carolina Press will be released in 2016.

She is most recently the co-author of Mastering the Art of Southern Vegetables (Gibbs-Smith 2015). Slow Cooking Double Dinners for Two (Gibbs-Smith 2014), a follow-up to Slow Cooking for Two: Basics, Techniques, and Recipes (Gibbs Smith, 2013) have captivated the slow cooker enthusiast. Her prior books include Mastering the Art of Southern Cooking (2013 James Beard Award) and the best-selling Southern Biscuits, both coauthored with Nathalie Dupree. Her first book was The One-Armed Cook: Quick and Easy Recipes, Smart Meal Plans, and Savvy Advice for New (and not-so-new) Moms. Based in Atlanta, Cynthia is passionate about food – from researching its origins, writing recipes, teaching technique, to bringing families together at the table. She is a member of the International Association of Culinary Professionals (IACP) and has spoken at its annual conference. She is also a member of Les Dames d’Escoffier (LDEI) and has served on the board of the Atlanta Community Food Bank. Visit her online at  www.cynthiagraubart.com.

Chef Dan Porubiansky

Chef Daniel-Leaning Ladder-WoodstockDaniel Porubiansky came to Century House Tavern in the spring of 2013, leaving the Executive Chef post at what is arguably the most highly regarded restaurant in Atlanta, Bacchanalia. Porubiansky brings with him a wealth of experience from some of the nation’s greatest kitchens such as Le Bernardin in New York City and Seeger’s in Atlanta. After a career that has spanned four decades, two continents, a fistful of AAA Diamonds and nearly enough Michelin Stars to require three hands to count them, Porubiansky has brought his cuisine home.

A deeply instilled love of fresh ingredients, personal relationships with farmers and decades of experience in German and French kitchens inspires Porubiansky’s development of the menu at Century House Tavern.

He has lived in Woodstock since 2000 with his family, is a proud partner of Century House Tavern, and loves sharing his passion for food with the Woodstock community.

Executive Chef Darryl Start

Chef Darryl Start is a Certified Executive Chef with the American Culinary Federation (ACF). He currently holds the position of Executive Chef with Piedmont Healthcare in Atlanta.  During the course of his career, he has worked as Executive Chef and Executive Sous Chef with the Marriott Corporation. Creating an Ice Sculpture of the Atlanta Skyline for the ACF National Convention was a noted highlight of his time with Marriott.  Chef Start’s scope of experience also includes Resort Chef experience with the Walt Disney World Corporation.

Good Day Atlanta, the Food Network and Southern Living magazine have quoted Chef Start as an expert in the Culinary field.

Chef Darryl Start has extensive experience with training students, judging competitions and culinary presentations with recognition as “Most Entertaining Chef for Taste of Atlanta”.

Chef Inger Smith

Inger Hoovestol Smith is a talented chef, consultant and culinary instructor with over 30 years experience in the food industry focusing on sports nutrition, health and fitness. She is founder and owner of Peak Performance Nutrition Management, as well as ProCrave, a specialty meal company. Originally from Houston, Texas, Inger managed the popular cooking school Le Panier for many years, where she also taught healthy cooking classes and had the privilege of working alongside such notable chefs as Guliano Bugiali, Marcella Hazan, Nick Malgieri and Joanne Weir. She was the co-founder and executive chef of Smart Meals, Inc. one of the first performance based, pre-packaged meal companies in the United States. After relocating to Georgia, along with her husband, Chris, Chef Smith owned and operated Inger’s Fine Foods, a small restaurant in Rabun County from 2001-2008. At Inger’s, she developed a reputation for many key recipes such as her famous Toasted Pecan Chicken Salad, which most of her clients still eat today. Smith, who has had the unique opportunity to work in the music and film industry, is sought after by celebrity clients, including Jennifer Aniston, who must stay healthy and fit. Inger specializes in managing the dietary needs of professional and elite athletes.  She is a Chef Consultant for the Atlanta Falcons where she guides and provides meals for players. Inger is the private chef for NFL MVP Matt Ryan and for the past 5 years, the #1 Golfer in the World, Dustin Johnson as well as others who are dedicated to fueling their bodies with high quality nutritionally sound ingredients.

Master Mixologist Jessie Harmon

unnamed-2Jessie Harmon was in her third year of studies at Georgia State when she first stepped behind a bar. After initially making a handful of mediocre cocktails, she became determined to perfect her craft. Eventually her cocktail hobby became her passion and landed herself a job at a well known and established craft cocktail lounge in the heart of Atlanta. Armed with knowledge and well versed in the art classic and contemporary drinks, she was recruited to lead a bar program of her own and began teaching at an innovative culinary studio in West Midtown. She is delighted to bring her passion and knowledge to you, so pull up a bar stool and an open mind to her next cocktail class at Leaning Ladder! Cheers!

 Chef Larry Esposito

chef placeholderLarry Esposito was born into a restaurant family and found himself working the salad station in his father’s Italian restaurant at the age of ten. He worked his way through college as a cook in California wine country and continued working in restaurants after graduation. Larry opened his first restaurant at the age of 28 in his hometown in New Jersey. After two years the restaurant received 3 ½ stars from the local press.

Larry then moved his family to Atlanta, Georgia where he opened restaurants and consulted in the industry. He landed the top chef job with Sfuzzi restaurant Corp.  Then, Fratelli di Napoli restaurants began achieving accolades and exposure to the local media again. Larry’s career then took him to the consulting side of restaurants again with many  successful dining concepts. Now Larry has found a home with Sysco Foods Corp as a sales consultant to his territory of restaurateurs in Cobb and Cherokee county.

Chef Mary Schultz

Chef Mary Schultz

After working for many years in various office positions, Mary decided in 2008 to pursue her passion for cooking. She returned to school and earned her Culinary Degree at Chattahoochee Technical College. While in school, Mary interned with several Chefs at their establishments. Upon graduation in 2011, she was accepted for a position at the Culinary Department at the college. Mary loves that every day, not only does she get to do what she loves, but can teach and watch other students achieve their goals as they pursue their passion for cooking. When not at school, Mary teaches individuals, caters small events, offers her services as a personal chef and bakes desserts for a local restaurant.


Chef Megan McCarthy

Chef Megan is a healthy lifestyle consultant and chef teaching you how to prepare
and incorporate fresh and delicious foods into your everyday eating lifestyle. Her creative culinary experience and enthusiasm brings healthy foods to life while putting you at ease in the kitchen. She is the Edible Garden Chef at the Atlanta Botanical Garden and creates recipes focusing on simple, fast and fresh ways to enjoy the local and seasonal edible abundance. Chef Megan recently had fresh recipes featured in the Atlanta Journal Constitution and Edible Atlanta as well as on Lifetime’s, The Balancing Act. For her current recipes and classes go to healthyeating101.com.

Chef Melissa Pelkey-Hass

chef-melissaMelissa was born with a whisk in her hand. Over the years, her love for cooking and competition has been carefully crafted into an award-winning obsession. Melissa uses her culinary skills to compete in cooking and recipe competitions locally and nationwide. Her craft has earned over 320 State Fair Blue Ribbons, 160 Red Ribbons and titles of Spam Grand Champion, Fleishman’s Yeast Baking Champion, Hidden Valley Ranch Recipe Winner, KC Masterpiece BBQ Sauce Recipe Winner, Eagle Condensed Milk Bar Cookie Champion, Kayro Syrup Dessert Recipe Winner, the Lexington Collard Green Queen, the Lexington County Peach Festival Cooking Competition Winner for multiple years, and most recently, Chicago Cutlery’s “The Cut” Sandwich National Grand Champion. She has had over 100 recipes published in national publications such as Taste of Home, Southern Living, Epicures and Healthy Cooking books and magazines. Melissa writes a blog called The Front Porch Gourmet, blending recipes with Southern humor. She likes to share all types of recipes from “New York Classy to Southern and Sassy”. When asked why she feels the need to share her passion for cooking with others. She simply replies, “Because life is too short to eat ugly food.” To learn more about Melissa, visit her blog at www.thefrontporchgourmet.wordpress.com.

Chef Rafih Benjelloun

For more than forty years Chef Rafih Benjelloun has been passionate about cooking and learning about Moroccan cuisine. Originally from Fez, Morocco, his education started at an early age learning his family’s recipes and how to make them. Since moving to the U.S. he has made it a mission to educate Americans about Moroccan cuisine and culture. In the world’s cultures, cuisine is inextricably linked to the culture. Tracing the path of the Silk Road which starts in the Far East as it passes through Morocco, is an amazing story of how food and culture are linked across countries and continents.

It is Chef Rafih’ goal to give you a taste of the culture of Morocco and the country’s culture through his beloved restaurant, The Imperial Fez, in Atlanta, Georgia. Rafih and his wife Rita have owned and operated the Buckhead restaurant for over 25 years. Customers return from all over the U.S. and a number of countries around the world to this popular destination for Moroccan cuisine and culture. Their ties to the community over the years have given Rafih and Rita a wonderful presence and an opportunity to make a difference in the lives of many people through charity, education and food.

Roberta Attanasio, PhD

Roberta is a biomedical scientist and university professor. In addition to teaching in her area of scientific expertise at the undergraduate and graduate level, she teaches an undergraduate women leadership class. She holds a Women in Leadership certificate from Cornell University, is a senior editor for one of the journals of the Society of Environmental Toxicology and Chemistry, is a board member of the Green Chamber of the South, and mentors young entrepreneurs. She is dedicated to raising awareness of issues related to the persistence of the gender gap, and to find collaborative solutions to close this gap. She speaks about these issues to a variety of audiences, with the goal of promoting the advancement of women into leadership roles while encouraging them to develop a personal leadership strategy.

Chef Sunisa

Sunisa was born and raised in Thailand. She uses Thai foods, simple yet fully flavored with fresh produce and products as actually used in Thailand and she is an instructor with Thai Cuisine in her soul. She is a Personal Chef, food blogger and cooking instructor that was born and raised in Bangkok. Growing up Sunisa was surrounded by family who loved to cook and was active in her mom’s catering business where she learned to craft exceptional Thai food favorites. She grew and early on managed success in education and business, all the while, passionately traveling, seeing the world and always exploring different cuisines. Settling in Woodstock life became happy as a wife and mother. With her family’s recipes and her True Thai Culinary soul, her passion has blossomed into cooking classes and a delightful blog, “Modern Thai Food” (modernthaifood.blogspot.com). She teaches cooking at Cook’s Warehouse, Buford Hwy Farmer market and has served as a personal chef. For the love of the food she still loves to discover new flavors to make the food more exciting.   Now she is ready for the new chapter of cooking. It’s the Asian fusion. She’s bringing ingredients from the west and blends it with Asian cuisine to make exceptional foods. Please come to join the new journey of her food at Leaning ladder cooking class. You can also find her blogging about her life as a mom, chef & wife at www.mamaafter10.com.

Chef Suzy + Chef Clark Neal

Suzy & Clark Neal are home chefs, Big Green Egg aficionados and the dynamic duo behind Unicoi Preserves, a Georgia Grown company with original recipes for gourmet jellies and jam.  Based in north Georgia wine country, in the small art community of Sautee-Nacoochee, the Neals are outdoor enthusiasts with a passion for local food. Surrounded by the Chattahoochee National Forest, mountains, wineries and farms inspires the Neals to support local agriculture and business. Cooking with seasonal and local ingredients makes for tasty meals – fresh ingredients just taste better. unicoipreserves.com


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