Meet the Team
Randy "Mac" McCray
VISIONARY & OWNER
Owner Randy “Mac” McCray lends his name to the eponymous Mac’s Chophouse. Alongside his wife and business partner, the pair bring an exciting modern Marietta steakhouse to this premier location.
The McCray's are committed to bringing innovative flavors and quality dining experiences to guests on the Historic Marietta Square. Inspired by the classic American steakhouse, imbued with a modern tasteful amount of 1920s flair, the menu is only one part of what makes this upscale casual Marietta restaurant popular with residents and visitors.
This isn't Mac's first foray into fine dining. With his brother Scott, these experienced restaurateurs operate several other popular spots in the metro Atlanta area, including The Mill Kitchen and Bar in Roswell, and several popular McCray’s Tavern locations in Lawrenceville, Smyrna, Marietta and Midtown. Focused on providing an exceptional dining experience and a welcoming ambiance with exceptional personal service, it's clear why the McCray name has become synonymous with quality dining in the Atlanta area.
MICHAEL FULLER
EXECUTIVE CHEF & OWNER, Mac's chophouse & MAc's Raw bar
Chef / Owner Michael Fuller’s culinary adventure began 35 years ago on Hilton Head Island, SC. He apprenticed under spirited Swiss Chef George Wierman, learning the basics and gaining an appreciation for acute details. Fuller’s eagerness to learn and grow then took him to Culinary school at Johnson and Wales in Charleston SC. While attending school he was asked to join the opening team of the now renowned Magnolia’s under Chef Donald Barickman. Barickman’s advanced approach to culinary and management techniques opened up an entirely different world and instilled a life long appreciation for Upscale Southern Cuisine. Fuller then moved to Atlanta in advance of the Olympics and achieved his first Executive Chef position at Beesley’s of Buckhead. His career took off from there working in some of the highest acclaimed restaurant groups in the city. He gained a deep appreciation and expertise working in steakhouses like McKendrick’s, Del Frisco’s and Ray’s Restaurants.
Fuller’s belief that the modern American Steakhouse is the current Fine dining platform led him to the opening of Mac’s Chophouse on the Marietta Square. His relationship with founders Randy & Kelly McCray came organically and developed naturally through a shared passion for elevated food and service.
Fuller is a long time resident of East Cobb with son Michael, now a college student in West Virginia. He is a dedicated father who enjoys time spent watching his son on the baseball field, volunteering with Share Our Strength, American Foundation of Suicide Prevention and the Giving Kitchen.
CHLOÉ DAVEY
DIRECTOR OF OPERATIONS & EVENTS
Originally from the town of Preston, in the north of England, Chloe Davey began her career as a host in 2013, under Randy McCray at his Roswell location, After 7 years with the McCray family, in various positions from host to general manager, Chloe found her passion in events. Chloe has a diverse educational background in sales, as well as language and culture, this combined with her experience in fine dining, passion for people and food, and her knack for marketing and management.
Chloe helps makes Macs Chophouse great every day. She takes pride in ensuring her weddings, birthdays, and in-house events are run to Perfection! Please contact her for information on booking an event with Macs.
PHILLIP SULLIVAN
GENERAL MANAGER, MAC'S CHOPHOUSE & RAW BAR
Phillip Sullivan is a hard-working and light-hearted individual who's passionate about great food and great people. Born in Galveston, Texas, Sullivan lived in Virginia for a time before moving to Atlanta and calling it home. He spent two decades at Ray's On the River, where he steadily climbed his way up the ranks, learning the art of hospitality management along the way. After working closely with Chef Mike Fuller, it was an easy choice to make the move to the new Mac's Chophouse restaurant on the Marietta Square. When he's not managing the kitchen or front-of-house, you'll find this Braves fan outdoors, camping and fishing, or enjoying a little league game with his two boys. At Mac's, Phillip enjoys the family atmosphere that's built with the team and the guests who visit frequently. Make sure to ask him for his recommendation when you're looking for a good IPA to try for lunch, or a glass of wine to pair with a NY Strip or a big bowl of pasta.
Yvonne Coxwell
FRONT OF HOUSE & GUEST RELATIONS, MAC'S CHOPHOUSE & RAW BAR
Yvonne is a seasoned professional with 35 years of experience in the restaurant industry, beginning her journey in the 80s with Shoney's South. Originally from Kennesaw, she relocated to the Gulf Coast in 2001, where she resided for about 15 years before returning home in 2015 to be closer to her five grandchildren and three daughters. In 2017, Yvonne transitioned to the Marietta Country Club, managing the Mountain View Lounge and discovering her affection for the Marietta Square community. Since February 2021, she has been a part of the team at Mac's Chophouse, where she highly recommends the Smoked Old Fashion & Wellington bites, along with the filet, which she asserts is "the best I’ve ever had.
Michelle Anderson Ettl
Front of House Manager, Mac’s Chophouse & RAW BAR
Born and raised in Marietta, Georgia, Michelle has deep roots in the community she now helps welcome through Mac’s doors every day. Her love for hospitality comes from the creativity it allows — a chance to express herself, connect with guests, and help create memorable experiences with every interaction.
Michelle’s career began in a small pub during college, where she quickly discovered her passion for the restaurant world. From serving and bartending to opening new stores and training teams, she worked her way into management before finding her calling in events and catering. “I loved helping guests bring their vision to life,” she says — a passion that continues to drive her today.
When the opportunity arose to join Mac’s, Michelle knew it was the right fit. “I was drawn to the incredible reputation the restaurant has in the industry,” she shares.
She credits a former District Operations Manager as one of her greatest influences — a true leader who could step into any role, roll up his sleeves, and lead by example. “I had mad respect for him then, and still do to this day.”
Outside of work, Michelle finds her peace far from the bustle — at her family’s cottage in Canada, a five-generation legacy and her personal slice of paradise.
Connor Woods
Bar & Spirits Manager, mac's chophouse & raw bar
Born and raised right here in Georgia, Connor calls Marietta home — and he doesn’t plan on leaving anytime soon. His passion for hospitality started early, working in the service industry at just 16. By 18, he was behind the bar in the Battery, where he developed a deep respect for the craft and culture of bartending.
Connor brings a creative and scientific approach to mixology, finding joy in the art of balancing flavors and crafting cocktails that surprise and satisfy. “Seeing something original and well made sitting in front of a guest — that’s the best part,” he says.
His appreciation for the variety and nuance of spirits shines through in every pour, with a special love for bourbon and wine. After being “poached” from another bar job, Connor joined the Mac’s team — a move he calls one of his best decisions yet — and quickly rose to lead the beverage program for both Mac’s Chophouse and Mac’s Raw Bar.
Outside of work, Connor’s creativity shifts gears — literally. He’s an avid car enthusiast who spends weekends racing at Road Atlanta or Atlanta Motorsports Park. When he’s not behind the wheel, you’ll find him reading authors like Robert Greene and Lawrence Freedman, or working on CGI and VFX projects — a skill he’s honed for nearly a decade.
Connor’s Recommendations:
Try the Fall Mac Margarita or a glass of Louis M. Martini Gryphon Cabernet. And for something timeless? “A neat pour of Widow Jane is never a bad idea.”
Lewis Watson
Sous Chef, Mac’s Chophouse
More information coming soon...
ELLIOT BLACKSTONE
FRONT OF HOUSE MANAGER, mac's chophouse & Raw bar
Front of House Manager Elliott Blackstone loves trying new things and seeing new places, which, he admits, is probably what draws him to restaurant work. Born in Maine and raised in Idaho, Blackstone attended Gordon College in Wenhan, Massachusetts, where he majored in math and minored in bible studies. He worked as a statistician for the USDA before deciding to enter the hospitality industry, where his sense of adventure led him to restaurants all over the country, from New Hampshire to Hawaii, and back here to Georgia. Raised with influences from his southern mama, and possessing a deep love for southern cuisine, he feels right at home in metro-Atlanta these days. He enjoys the people and the atmosphere here at Mac's Chophouse and personally recommends the shrimp and grits.
Dress Code for the Lookout
LADIES
Business Casual. Comfortably Polished.
Dress slacks, skirts or dresses no shorter than mid-thigh are acceptable.
No shorts, sweatpants or gym attire. No low-cut revealing tops. No baseball hats.
GENTLEMEN
Business Casual. Comfortably polished.
Collared shirts, long pants or dress shorts are acceptable.
No sweatpants or gym attire. No open toe shoes. No hats of any kind.
