Meet the Team
With experienced professionals from the kitchen to the dining room,
Mac’s Chophouse offers perfectly prepared dishes, outstanding service, and a welcoming atmosphere that entices our guests to sit, savor, and return, time and again. Our award-winning chefs and kitchen staff are passionate about providing fresh, contemporary takes on classic American steakhouse fare.
In the dining room, experienced professional waitstaff are eager to guide guests through menus and bar programs designed to satisfy diverse tastes and preferences. Along with our in-house sommelier, we’re available to recommend the perfect bottle of wine to compliment your evening.
Together, we’re committed to delivering a quality dining experience to each and every guest.
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
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.
PHILLIP SULLIVAN
GENERAL MANAGER
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.
JUSTIN JONES
BEVERAGE DIRECTOR
With over 15 years of experience in the fine-dining sector, Justin brings southern charm to the table. As a Certified Sommelier, he is always striving to match the guests with their perfect wine pairing. Seamless service and unrivaled hospitality are the hallmarks of his work.
ELLIOT BLACKSTONE
FRONT OF HOUSE MANAGER
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.
Yvonne Coxwell
FRONT OF HOUSE & GUEST RELATIONS
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."
Matthew Wood
FRONT OF HOUSE MANAGER
Matthew got his start in the restaurant business at the Grand Marlin of Pensacola beach under the direction of former Atlanta restaurateurs, Bryan Housley and Gregg McCarthy.Wanting to make a change away from the country club life, Matt got a chance to meet Randy, after already knowing General Manager Phillip and Chef Mike, so it was a perfect match for everyoneBorn and raised in Tampa Bay area, this native southerner spent 12 amazing years in Pensacola before calling Atlanta home. Whether it’s helping train our staff or leading the team during a large corporate gathering, Matt brings his love of innovation and creativityto every table. His warmth and dedication to guest satisfaction are obvious whether he’s managing our dining rooms or private events of all sizes. Matt has a passion for great wine and loves curating the perfect pairing with our seasonal menus. In his free time, Matt can often be found on the golf course and doesn't mind driving all night for a quick trip down to Flordia to spend the day on the boat and enjoying a cold beer from one of the many local breweries. An invaluable part of our team, Matthew helps ensure an outstanding guest experience every time.
CHLOÉ DAVEY
DIRECTOR OF 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.
Cathy Raddatz
GENERAL MANAGER OF MAC'S RAW BAR
Cathy Raddatz is a firm believer in the power of positive thinking. Her energetic positivity helps drive the Mac's Raw Bar team, where she brings passion and over 35 years of sales and hospitality experience to our front and back of house operations. Hailing from Durham, NC, Cathy holds a Bachelor's Degree in Business Management from USC, but her journey in the restaurant industry skyrocketed when she took a role as a bartender in Florida. Within a mere two weeks, an exceptional skill-set led to a promotion as Assistant Manager. When Cathy relocated to the Atlanta area to be closer to her daughters, it wasn't long before she acknowledged her true calling in the fast-paced world of fine dining restaurants nearby.
Now an invaluable part of the Mac's family, Cathy shares her passion and expertise with unwavering dedication. She believes in raising the bar to create an unparalleled dining experience every day, one that entices guests to return and eagerly bring along their loved ones. In the dining room, Cathy personally recommends savoring a glass of Prosecco for Brunch in Marietta, alongside irresistibly good chargrilled oysters or a bowl of fresh mussels in broth. She's also a big fan of our crab cakes, widely acclaimed as "the best this side of Maryland," and states they are an absolute must-try. Join Cathy and the rest of The Mac's Raw Bar team for an extraordinary dining experience on the Marietta Square seven days a week, where exceptional food, genuine hospitality, and an unwavering commitment to guest satisfaction are the guiding principles behind everything we do.
ARI MILLER
ASSISTANT DIRECTOR OF EVENTS
Introducing Ari, a vibrant and driven events professional whose journey into hospitality unfolded unexpectedly, yet remarkably.
Born in Oklahoma, but nurtured in the heart of Marietta, Ari's zest for life knows no bounds.
With a personality as bubbly as a freshly popped bottle of champagne, Ari effortlessly charms those around her, leaving a trail of warmth and positivity wherever she goes. Her interests span the spectrum, from hiking, shopping, and exploring and traveling to new and exciting places with her friends and family.
It was a spur of the moment decision to apply at Mac's Chophouse that ignited Ari's passion for the world of hospitality. Two years have passed since she started her journey here, and Ari remains an integral part of the Mac's Chophouse family- her journey evolving from a humble host to a dynamic force in event planning.
Under the mentorship of the esteemed Chloe Davey, Ari found her calling in crafting unforgettable experiences for others. Whether orchestrating soirées at Mac's Chophouse or curating celebrations at The Mill Kitchen and Bar, she thrives on the opportunity to exceed expectations and etch everlasting memories into the hearts of her guests.
At both Mac's Chophouse and The Mill Kitchen and Bar, Ari is proud to be part of teams that epitomize excellence in culinary craftsmanship and heartfelt hospitality. And of course, no mention of these esteemed establishments would be complete without a nod to their legendary pimento cheese fritters—a culinary delight that must be savored to be believed.
For those fortunate enough to find themselves in the charming locales of Roswell or The Marietta Square, Ari extends a heartfelt invitation to experience the magic firsthand. With her at the helm, every event becomes a masterpiece, every moment an opportunity for joy. So, come, indulge your senses, and let Ari create an experience you'll treasure forever.
Jose Cabarales
SOUS CHEF
Jose Cabarales has spent decades working in the kitchen. He works hard behind the scenes to integrate his love of great food into every dish and ensure every meal meets the exacting standards of Mac's. You'll find him managing our busy kitchen throughout the week, stop by and say hello!
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 Flip Flops. No hats of any kind.
