Table & Main is first and foremost a place for people to come and enjoy themselves. That’s all any restaurant really is. No one goes out to eat to have a bad time. You come with friends, you eat great food, you have a bottle or two of wine, and you unplug from “the world at large.” Even if for just those couple of hours between the appetizers and your after-dinner splash of bourbon, you surrender your troubles and enjoy the hospitality and attention of the restaurant. Your worries will still be there when you leave. But while you’re here? Take a load off.
With a culinary style influenced by his Kentucky roots, Chef Woody Back began his hospitality industry career in the front of the house at a few small New York spots. He eventually moved to the kitchen where he honed his interest in cooking. He attended Johnson & Wales University earning a degree in culinary arts, furthering solidifying his career choice. Sous chef positions at Havana and Mahi Mahs fueled his love for cooking, but it wasn’t until he was named chef de cuisine at Coastal Grill that he fell in love with Southern cuisine.
He moved further south and was sous chef with the famed Tom Collicco at Craft, then later met Chef Linton Hopkins who led him to Holeman and Finch and his succeeding position as executive sous chef at Restaurant Eugene. Following his stint at Restaurant Eugene, he joined the Table & Main team as executive sous chef and most recently, executive chef December 2015. Woody has carried his friendships with farmers and responsible sourcing to further support the beliefs and practices of Table & Main.
Cindy Miller started her career in the restaurant business at a small, family run restaurant in high school. For over 20 years, she has managed front-of-house positions in multiple restaurants and bars in and around Atlanta.
With a focus on bar tending and management Miller focuses on each and every customer to enhance the dining experience, whether it is a birthday, an anniversary or just a casual dinner with coworkers. From Miller’s perspective, small locally-owned establishments embody quaint intimate settings that encourage a more personalized service.
After more than 15 years in the hospitality industry, Ryan Pernice demonstrates a passionate commitment to excellence in each of his restaurants, Table & Main and Osteria Mattone.
A Roswell native and proud graduate of Roswell High School, Ryan opened Table & Main in 2011 to feature "simple, seasonal and southern" cuisine. Upon introducing the concept, Table & Main garnered early acclaim from critics and diners alike, and Ryan is proud to have built a restaurant that his friends and neighbors consider their "neighborhood spot." Ryan attended Cornell University’s School of Hotel Administration where he graduated with highest honors in 2007.
Upon graduation, Ryan gained valuable experience as a restaurant consultant for Avero, LLC, an innovative business-intelligence company catering to the nation's top restaurateurs. In 2009, Ryan helped open Maialino, a Roman trattoria in New York City from award-winning restaurateur Danny Meyer of Union Square Hospitality Group.
Ryan lives in Roswell & enjoys exploring the dining scene in & around Atlanta, sharpening his pool table skills with friends, & attending local concerts.