Featured Chefs

After 10 years living in Miami Florida, In 2021 he moved to Atlanta Georgia, and co-created Botanico Hospitality Group. In 2022 he opened Palo Santo, a supper club style restaurant and rooftop; influenced by a Mexican modern cuisine and Georgia ingredients.

As an Atlanta native, Ouzts discovered that charcuterie is something the city has never truly had the opportunity to embrace. The Spotted Trotter is exactly that. It's his hope that he is able to show Atlanta what they've been missing.

Born to an Italian immigrant family, Executive Chef Pat Pascarella has a love for authentic Italian cuisine that runs as deeply as his roots.

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.

Chef McGar has been working in the restaurant industry since the age of sixteen. After moving to Atlanta in '96 from Upstate New York, he transitioned from small-town restaurants into corporate and upscale-casual dining facilities. He quickly worked through all front of house positions into management.

Returning each year since 2007, Ed Knipe will be bringing his culinary talents back to Club Magnolia yet again. A young chef who started out as valedictorian of his Pennsylvania culinary class, Chef Ed served the likes of President Bush, many celebrities and sports figures and has worked such prestigious events as Super Bowl, Nascar, Daytona 500, and the US Open Tennis on the traveling catering team for the Sports Entertainment Division of Compass Group International. Featured daily.

Toronto born and bred, World Champion Oyster Shucker, oyster sommelier, restaurateur, author and inventor, Chef Patrick McMurray heads The Oyster Bar at the Beer Garden. Patrick won the World Championships of Oyster Opening - Galway, Ireland 2002, the only Canadian to win this most illustrious shucking contest in over 60 years. Patrick also holds three Guinness Book Records for shucking oysters, 38 in one minute, part of Team Canada - 8840 Oysters in one hour, and personally 1114 Oysters in one hour. He invented the Swissmar produced PistolGrip oyster knife, and shucking technique, that provides a faster, safer, and cleaner oyster and wrote the book “Consider the Oyster - A shucker's field guide.” The next time in Toronto be sure to visit Patrick's restaurant The Ceili Cottage, an East End local pub with great food, patio, and music, designed and built by Patrick from an old Car Garage. Featured Wednesday thru Sunday during the Club Magnolia 19 - After Golf Experience.

Waylon Walker was born and raised in Georgia, learning at an early age the art of cooking BBQ and Whole Hogs from family recipes that have been passed down for generations. Waylon and his wife Julie now travel the Southeast competing professionally in Kansas City BBQ Society and MBN competitive BBQ contests, earning numerous wins in whole hog, chicken, ribs, pork, and brisket. Waylon challenges the status quo by pushing the envelope in BBQ and southern cuisine for a memorable experience second to none. Featured Wednesday thru Sunday.