Chicken and the Egg
MARC TAFT | EXECUTIVE CHEF + OWNER
With a bachelor's degree from the University of Alabama, Taft began his career working for restaurant companies such as Carlson Hospitality and Brinker International. He has since served as the general manager for The Inn at Evins Mill in middle Tennessee, B.A.N.K Restaurant in Minneapolis, Domaso Trattoria Moderna in Washington, D.C. and Pacci Ristorante in Atlanta. While at Pacci Ristorante, the restaurant was named one of the "Best New Restaurants of 2009" by Esquire magazine. Taft has also worked as the concept development director for Al Copeland Investments, where he helped develop the Copeland's Cheesecake Bistro concept, and has held executive chef and corporate chef positions. His experience also includes three years as the director of food and beverage for the Sheraton Music City Hotel in Nashville, Tennessee. Most recently, Taft served as Kimpton Hotels & Restaurants' director of restaurant operations for the Southeast region where he was responsible for overseeing ten restaurants and bars including renowned Area 31 in Miami and Central 214 in Dallas.
Taft hopes to help make the restaurant a prominent destination for the West Cobb community. "I want to provide our guests with a familiar face and a warm welcome every time they visit us. They are important to us, and they should feel that way," he says.
Taft resides in West Cobb with his wife, Elizabeth. In his spare time, he enjoys playing golf, shooting, mountain biking, traveling and cooking.
ELIZABETH TAFT | MANAGER + OWNER
With a Bachelor's Degree in Nutrition and Food Science from Middle Tennessee State University, Elizabeth has spent more than a decade working in the Hospitality Industry. First with restaurant industry leaders Houstons and J. Alexander's and, later in the Catering and Convention Services field with Starwood Hotels. She has also spent time as a personal travel concierge. Most recently, she served as the Meeting and Travel Planner for the General Council of Finance and Administration, the administrative branch of the United Methodist Church. She grew up in Franklin, TN and had the fortune to spend a lot of time on her grandparent's farm. These childhood memories help drive her passion for ensuring that Chicken and the Egg carries on the Southern Hospitality she learned from her grandmother.
In her spare time she enjoys spending time with Marc and her dachshunds. She also enjoys gardening, reading, baking and traveling.
BRITON LOEFFLER | CHEF DE CUISINE
FRAN KIEFFER | GENERAL MANAGER