Executive Alex Reethof

Executive Chef Jordan Wakefield

Alex Reethof, ChefTainer, has worked in and around the Hotel, Restaurant industry since 1974. He started at age 16 as a “Pot Washer” and was promoted up to Dishwasher, then progressing several years to become Chef of some top fine dining restaurants from Seattle to Sarasota. He later moved into the technology sector providing software to the Hospitality Industry. In May of 2009 he was “Coaching” the Wheeler High School culinary team to provide behind-the-scenes support for the Metropolitan Cooking Show in the Gallaria in Atlanta (Headliners included Paula Dean, Guy Fieri, Tyler Florence and the Neley’s) when the head event chef approached Chef Alex to get “Mike’d Up” and substitute for another on-stage chef presenter. This started him back into the world of Culinary Education.

He currently is a Chef Presenter at the Buford Highway Farmers Market teaching the heart healthy series. He has performed for Corporate events for notable companies like Starbucks, GE, CocaCola, Balfour Beatty Construction, Mission Parmical, New England Financial, Wood Partners, Barrow Company, Postec, Georgia Department of Health, The Big Green Egg. He develops recipes and menu items for Tropical Smoothie Café and the Cobb County School System.

He has filmed his Cooking Show series named “Back to the Table”. It currently airs frequently on Comcast Channel 25 or can be viewed on YouTube http://www.youtube.com/user/ChefAlexReethof/videos

Chef Alex Reethof Chairs/Hosts the benefit event for SafePath Childrens Advocacy Center called the Good Eatin, Great Cause a Chef’s Culinary Tour and Competition. He also frequently volunteers cooking at the womens homeless shelter, The Garden.

He has a BS Degree from Penn State University in Food Service and Hotel Administration. Chef Reethof is the guest chef for our July Feast featring local blueberries from Cool Springs Berry Farm and benefiting MUST

Cooking has been in Jordan Wakefield’s blood from the day he was born. Growing up in Lawrenceville, Ga., Wakefield was immersed in a world of diverse culinary cultures. His mid-Western mother taught him how to prepare meat and potatoes, as well as her “famous dishes” including spaghetti, pork chops and meatloaf, and his Tennessee-born father provided Wakefield with his love for Southern culinary traditions. In addition, his grandparents owned one of Iowa’s most successful bakeries. As a result, he learned the tools of becoming a great pastry chef.

Although he studied Criminal Justice at Georgia Southern University for three and a half years, he knew his calling was in the culinary arena. Wakefield made the decision to leave Georgia Southern and attend Le Cordon Bleu. During this time, Wakefield took a coveted three month externship at the exclusive Homestead Resort in Hot Springs, Va. His culinary superiors asked Wakefield to stay on following his externship, and he worked his way up to the position of junior sous chef, where he was responsible for developing and preparing the extensive appetizer selections, and serving the 400 to 1,600 people who dined at the resort nightly. Missing his hometown, Wakefield decided to move back to Atlanta, where he began working as a lead line cook at the acclaimed Spice Market, under the tutelage of internationally heralded chefs, Jean-George Vorichin and Ian Winslade. The owners of Food 101 recognized his talents and hired him as executive sous chef in 2008.

Proving himself, Jordan was asked to come on-board as the executive chef of Meehan’s Public House in Downtown Atlanta. Between Jordan’s extensive training, skill and hand-picked kitchen team, he has taken Meehan’s fare to the next level. His added Southern flair in the kitchen has helped catapult Meehan’s out of the traditional Atlanta pub scene and into its own category of fine Irish cuisine. In 2012, Chef Wakefield was named the Corporate Chef for Meehan’s Public House and assists in overseeing all locations. Chef Wakefield is the guest host for the June supper featuring Dickey Farms Peaches and benefiting Norcross Cooperative Ministry.

Chef Maureen Adams

Maureen Adams has over 30 years in the food industry, owning and running multiple restaurants over the years. In the past 10 years she has settled into the Historic Norcross vernacular with Bleu House Cafe. She has a creative eye and a real love for food, specializing in a fusion of traditional Southern and Mediterranean cuisines.

With Maureen at the helm, Bleu House Cafe has grown and flourished, catering to a wide variety of tastes and events, from private parties and weddings to large corporate affairs for the likes of Cox Enterprises, WSB, Comcast, and Career Builder.

Teaming up with her daughter, Nicole Adams, the pair opened Bleu House Market in the winter of 2010 and have expanded their brand to include more Southern styles of food like classed-up blue plates, bar-b-que, and specialized desserts. Maureen and Nicole bring a harmonious sensibility to their approach to food, flavor, family and service.

Maureen and Nicole are our guest Chefs for the The Moveable Feast in May featuring Georgia Farms, Pearson Pecan Farm and Phoenix Gardens. All proceed benefit the Norcross Meals on Wheels.

Master Chef

Michael Robins

Michael Robins graduated with Honors from the prestigious Culinary Institute of America in Hyde Park, NY. Chef Robins became the youngest chef in America at age 26 to be certified at the Master Chef level, an honor he still holds today. The Certified Master Chef level is the recognized standard of uncompromised excellence for professional chefs.

Chef Robins’ food creations have earned him over 150 culinary awards throughout the United States as well as three Gold Medals from the 1988 World Culinary Olympics in Frankfurt, Germany. Chef Michael achieved all perfect scores in winning the Gold Medals.

Throughout Chef Michael’s career he has held executive positions with some of America’s finest hotels, clubs and restaurants and consulted on menus for many of the worlds largest restaurant chains and airlines as well as the United States Government. For over 10 years Chef Robins directed Culinary Services and New Product innovation for the Fortune 100 Company, Best Foods. His food products have made it to grocery store shelves packaged under some of the most recognized consumer brands ever sold.

Michael is pleased to be the guest Chef for the April Moveable Feast which will feature courses that incorporate fresh strawberries from Washington Farms. Proceeds will benefit Atlanta Community Food Bank.