Chef Bio

A Lebanon, N.H., native, Macy grew up cooking for his family, becoming enamored with the food culture that surrounded him. He never realized he could turn his passion into a career until his stepfather gave him the encouragement to explore his options as a chef.

In 2002, Macy graduated from Johnson and Wales University with a degree in Culinary Arts. From there, Macy made the move to Charleston, S.C., to take the position as banquet chef at Magnolias restaurant. In 2010, Macy relocated to Atlanta, Ga., to become sous chef at Local Three where he was able to learn about the business side of the kitchen as well as menu design. After Local Three, Macy worked as chef de cuisine at Atlanta’s BLT Steak and executive chef at Haven in Brookhaven

Executive chef Macy’s culinary philosophy relies on cooking with the seasons, shopping as locally as possible and always having fun in the kitchen. He is particularly passionate about the connection that is formed when someone is passionate about what they produce, not just the chef, but the farmer as well. His cooking style is simple and clean, showcasing the ingredients in the best possible light.

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