Jamie Keating is the Chef/Owner of Four Diamond AAA award winning EPIC Restaurant located in Columbus, Georgia. EPIC is the first restaurant to ever receive this highly esteemed award in the city of Columbus, which opened in August of 2012. He also owns and operates JAMIE KEATING CULINARY, a premier catering company in the southeast and former management team of The RiverMill Event Centre in Columbus, Georgia.
Jamie obtained his culinary degree from Paul Smith’s College, located in the Adirondacks of New York and the Culinary Institute at Greystone in California. He gained international expertise through a position at Arpege, a Michelin 3 Star Restaurant in France and studied at Le Cordon Bleu in Paris. He is a member of the 2008 ACF United States Culinary Olympic Team and triple gold medalist of the Kochunhunst, Austerlang. Chef Keating has been featured several times on the Food Network and in many culinary and national publications.
Chef Jamie Keating, CEC began his culinary career with Hyatt Hotels in Atlanta, Georgia, Hilton Head, South Carolina and New Brunswick, New Jersey. Before opening Jamie Keating Culinary and Epic Restaurant, he was the Executive Chef at The Milliken Guest House in LaGrange, Georgia.
He resides in LaGrange, Georgia with his wife, Melissa (Rostak) Keating of 24 years. They have four children: Christopher (21), Nicholas (19), Jack (16) and Katie Louise (14).
Tulla White is 2019 Ciao Vino's Premiere Tasting's featured chef. He is the Chef/ Owner of Venucci, a popular destination restaurant located at 129 Main Street in Downtown LaGrange, Georgia.
A native of LaGrange, Tulla also owns and operates Tulla White Cuisine & Catering, serving the west Georgia and east Alabama region, offering a variety of custom menu items ranging from his signature Italian style cuisine to sushi action stations.
A third generation restaurateur, Tulla's father Sam White and Grandmother Mildred Chenowith, owned legendary LaGrange restaurants - Springhouse Inn and Mildred's popular in the 70's & 80's.
Since 2001, Tulla has been instrumental in transforming La Grange's downtown restaurant scene - offering a variety of dining experiences at the Basil Leaf, Tulla's Bayou Bar & Grill, 641 @ Highland Marina and Lazy Peach.
A line of Tulla's signature salad dressings are commercially available at area super markets.
His wife Britt works alongside Tulla in business and while raising their 6 children.
Tulla is artsy and passionate about cooking. He credits Jeff Spader of Hogan's Heroes for being his mentor. He received his formal culinary training from the late Chef Henry Menard.
Patrick Mote is the Chef at Brickhouse Grille, where he utilizes fresh ingredients to create made to order dishes, specializing in American Style cuisine. He oversees daily operations inclusive of but not limited to, training and managing staff, along with inventory and budget control for the restaurant and off-site catering events. His work is currently featured on Explore Georgia’s website, “100 Plates Locals Love”, in addition to an acclaimed article for magazine, 85 South, Out & About, by food critic, Nikos Vlachos.
Chef Patrick’s passion in culinary arts originated during his childhood while preparing casserole dinners for his mother and four siblings. His restaurant career began 17 years ago as a bus boy at the local Pizza Villa. Since then, Patrick has continued to work in restaurants across Georgia and locally including Mare Sol and C’cons, Mangos Cuban Café in Hiawassee, and The Yacht Club Boathouse on Lake Chatuga. He has been mentored and trained under accomplished chefs such as Marcus Means, Richard Lindamood, and Alex Mendes. His experiences in the industry have garnered him proficient skills in restaurant start-up and operations, from conceptualization to implementation.
When Patrick is not in the kitchen he enjoys embracing his musical side by catching a live show and even playing a few instruments himself. He resides locally, as an essential component of the continued growth and success, of our wonderful city, LaGrange, Georgia.
Devin T. White is the Executive Chef of downtown restaurants C'cons & Mare Sol and Beacon Brew Company in the Hillside neighborhood of LaGrange, Georgia.
Devin spent his childhood as a farm boy in Michigan and began his culinary training there as well, before landing in LaGrange. He has a passion for fusion cooking - featuring classical French and Italian menu items at C'sons, new American cuisine at Mare Sol and Asian southern fusion at the recently opened Beacon Brew Company.
Devin is also a certified mushroom forager and features many local farm to table offerings as menu staples.
Devin and his wife are the proud parents of one daughter.
Kimberly was born into an Army family. Living in several locations, including Germany gave an appreciation of food early on in life. In high school Kimberly decided to take her passion for food and to become a chef. After graduation she attended The Art Institute in Atlanta and then ultimately transferred to Johnson and Wales University in Charleston, SC to complete her education. She earned an externship in Vienna, Austria where she trained at Drei Husaren.
Kimberly worked in several restaurants and had a catering business before staring her family. Once her children arrived she decided to take a break from the kitchen, however her love of food and cooking remained. Kimberly and her husband Christopher moved to LaGrange in 2014. Early in 2019 she became aware of a rental location on the square and decided to take the leap and open her dream donut shop.
After long hours of renovation, recipe tuning and testing everything was finally completed and Dixie Donuts celebrated their grand opening on July 19th, 2019; which happened to be her father Charles' birthday. Kimberly strives every day to make the best donuts. She arrives early every day and has a fantastic time doing what she loves. She is completely overwhelmed by the support from the city and will continue to work tirelessly to make people smile.