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 more than a decade of experience in the hospitality industry, Ryan Pernice demonstrates a passionate commitment to excellence as owner and operator of Table & Main | a southern tavern, a charming neighborhood restaurant situated in the heart of historic downtown Roswell, Ga. Setting a confident vision for his restaurant’s success, Pernice enjoys running a restaurant where creativity and business work hand-in-hand.
Raised in Roswell and a proud graduate of Roswell High School, Pernice most recently helped open Maialino, a Roman-style trattoria in New York City’s Gramercy Park neighborhood from award-winning restaurateur Danny Meyer of Union Square Hospitality Group. Lauded with top accolades by Forbes, Esquire Magazine, New York Magazine and The New York Times since its November 2009 debut, Maialino set a high standard for Pernice’s dream of opening his own restaurant. Prior to opening Maialino, Pernice gained valuable experience in restaurant consulting at Avero, LLC, an innovative business-intelligence company catering to the country’s top restaurateurs.
After working in several local Roswell restaurant kitchens throughout high school, Pernice moved from Roswell to New York to attend Cornell University’s School of Hotel Administration where he graduated with highest honors in 2007. He moved back to Roswell in February 2011 to launch Table & Main with executive chef Ted Lahey. Building on the restaurant’s hyper-local focus, Pernice created a food-driven wine program and Roswell’s first bourbon bar featuring a robust list of more than 40 bourbons, ryes and American whiskeys.
Pernice lives in Roswell and enjoys exploring the dining scene in and around Atlanta, sharpening his bocce ball and pool table skills with friends and attending local concerts.
Ted Lahey raises the bar on upscale American cuisine by focusing on simple, seasonal and Southern-inspired dishes as executive chef and co-owner of Table & Main | a Southern Tavern. With more than 20 years of experience in the culinary field, Lahey incorporates fresh local ingredients sourced from nearby Georgia farms, artisan bakers, creameries and purveyors into his homey neighborhood restaurant while calling on his travels and experiences for inspiration.
After graduating from Johnson & Wales University’s culinary arts program in 2001, Lahey began his career as a line cook at Fiamma Osteria in New York City, where he refined his techniques and palate under acclaimed chef Michael White. His time spent there heavily influenced his view of food, profoundly shaping his approach to cooking and using ingredients. Lahey later worked at nationally recognized chef Hugh Acheson’s Five & Ten in Athens, Ga., and South City Kitchen in Atlanta, Ga. He then was stationed at Relish in Roswell, Ga., as the chef de cuisine, where he was featured on the Food Network’s hit show “The Best Thing I Ever Ate” for his fried black-eyed peas. Prior to opening Table & Main with partner and owner Ryan Pernice in August 2011, Lahey served as sous chef at Pricci, a celebrated dining destination from Buckhead Life Restaurant Group. A native of Athens, Ga., Lahey currently lives in Alpharetta with his wife Kellie and daughter Mollie.
Woolery “Woody” Back | Chef de Cuisine
With a culinary style influenced by his Kentucky roots, Back began his hospitality industry career in the front of the house at a few small places around New York. Eventually, his place moved to the kitchen where he honed his interest in cooking. A move to Virginia to attend Johnson & Wales University earned him a degree in culinary arts, solidifying his career choice.
Sous chef positions at spots such as 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 in particular. As such, he moved further south and served as sous chef with the famed Tom Collicco at Craft. Upon Craft’s closing, he met chef Linton Hopkins who led him to Holeman and Finch and his most recent position as executive sous chef at Restaurant Eugene. After four years with chef Linton, he is eager to take his friendships with farmers and responsible sourcing to Roswell, Ga. at Table & Main.
Chase Todaro | Sous Chef
As an advocate of the organic, locavore movement, Chase Todaro exhibits a signature southern-rustic culinary style that makes him a seamless addition to Table & Main.
Prior to earning his culinary arts degree from The Art Institute of Atlanta in 2006, Chase Todaro worked for local Atlanta legend Bill Greenwood, at Greenwoods on Green Street, and Swallow at the Hollow. Upon graduation, Todaro went to work under chef Kevin Rathbun at Rathbun’s, which at the time was named Zagat’s most popular restaurant in Atlanta. He became chef Rathbun’s sous chef, and later moved to New York City where he spent the next three years working under chef Bill Telepan of Telepan’s. During his time at Telepan’s, the restaurant was the city’s top locavore restaurant, as well as the city’s acclaimed destination for Sunday brunch. Recently, Telepan’s was awarded a Michelin star. Todaro also worked directly with notable New York chefs including Thomas Keller and Daniel Boulud during a variety of special events. He later earned a position as sous chef at chef Boulud’s DB Bistro. Upon returning to Atlanta in 2013, Todaro worked for three of the south’s most iconic chefs including Ryan Smith of Empire State South, Josh Hopkins of White Oak Kitchen and Linton Hopkins of Restaurant Eugene.
Todaro lives in Atlanta where he enjoys fishing, kayaking, golf, organic micro-gardening and his handcrafted gourmet organic-herb salt seasonings sold exclusively online.
Dan Pernice | Assistant General Manager & Beverage Director
Daniel Pernice, Osteria Mattone’s Beverage Director, spent years building a foundation of service and hospitality before deciding to turn his great passion for wine into a career.
Prior to joining the team at Osteria Mattone, Daniel found a home at The Modern, a Michelin-starred Danny Meyer restaurant in the heart of New York City. Starting as a backserver he quickly rose through the ranks to become a dining room sommelier. In 2011, The Modern won the James Beard Award for Outstanding Wine Service. Daniel’s work under Ehren Ashkenazi, The Modern’s Wine Director, continued to grow and push his knowledge of and excitement for wine.
Daniel firmly believes that to truly appreciate wine, you must experience it in the vineyard with the dirt under your fingernails. He’s traveled extensively throughout Italy and France to focus on two of the world’s preeminent wine regions. Not one to limit himself exclusively to Old World producers, he’s made a hobby of visiting lesser known New World appellations in the United States, from upstate New York to right here in Georgia.
A graduate of Elon University, Daniel has found a career as a wine and spirits professional. While New York City is perhaps the best place in the country to learn the industry, Daniel’s restaurant experience has its roots in Roswell. Through his travels to NYC and Europe he has learned that food and wine are inextricably linked, and he believes that Roswell is the perfect stage to showcase this wonderful Italian dining experience.
Daniel, an avid soccer enthusiast, lives with his brother in Roswell and can be found wherever good food and drink are served.
Cindy Miller | Assistant General Manager
A part-time job at a small, family run restaurant in high school ultimately turned into a career in the hospitality industry for Cindy Miller. For more than 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. With a goal of turning first-time customers into returning friends, the draw to Table & Main was natural.
As assistant general manager, Cindy will utilize her experience to uphold the esteemed service standards that RO Hospitality has established.
Table & Main sources fresh goods and ingredients from nearby Georgia farms, artisan bakers, creameries, breweries and other local purveyors. Here is a list of neighbors we’re currently supporting:
Indian Ridge Farms
Red Hare Brewery
Wes Brings You Fish