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.
Ryan Pernice | Owner & Operator
With more than 15 years’ experience in the hospitality industry, Ryan Pernice demonstrates a passionate commitment to excellence in each of his restaurants, Table & Main | a southern tavern and Osteria Mattone.
A Roswell native and a 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. Though awards are admirable, Ryan is most proud to have built a restaurant that his friends and neighbors can consider their "neighborhood spot."
Ryan and his partner, chef Ted Lahey, decided to open Osteria Mattone to offer Canton Street its first Italian restaurant. After all, what better way to build on their success than with a bowl of pasta and a glass of Barolo? Combining the casual spirit of an osteria with the more formal dining of a Roman trattoria, Osteria Mattone also puts a great emphasis on a beverage program driven by Ryan’s brother, Daniel. To distill his vision for the restaurant, Ryan traveled to Italy with Executive Chef Lahey to eat his way through 31 restaurants in seven days in Bologna, Montepulciano, Naples and Rome.
In 2009, Ryan helped open Maialino, a Roman trattoria in New York City’s Gramercy Park from award-winning restaurateur Danny Meyer of Union Square Hospitality Group. Lauded with accolades by Forbes, Esquire, New York Magazine and the NY Times since its debut, Maialino set a high standard for Ryan’s dream of opening his own restaurant. Prior to opening Maialino, Ryan 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, Ryan attended Cornell University’s School of Hotel Administration where he graduated with highest honors in 2007. Ryan 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 | Executive Chef & Co-Owner
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.
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