INDUSTRY LEADERS
With over 100 years combined experience in successful culinary ventures,
Sterling Culinary Management is the chef driven leader.
John C. Metz, JR.,
CEO, Executive Chef and Co-founder
As chef and co-owner of Marlow’s Tavern, the Woodall and Spinning Room, John Metz is thrilling residents in the Southeast with cuisine that inspires. Trained by the best, John earned his degree at the Culinary Institute of America. He began his long-standing career at some of the finest restaurants in New York such as The 21 Club, Tribeca Grill, Park Avenue Café, Montrachet and Restaurant Daniel.
Not only is Chef Metz integrally involved in his own ventures, but he is also heavily involved in the restaurant community. Currently, he serves on the Board of Directors of the Culinary Institute of America, the Metro Atlanta Chamber, the Georgia Restaurant Association and the National Restaurant Association and was appointed as Vice Chairman 2005 for the Distinguished Restaurants of North America (DiRoNA).
Tom Digiorgio
Architecture Design and Co-Founder
As co-creator, designer and partner behind Sterling Culinary Management, Marlow’s Tavern, Aqua Blue in Roswell, GA, and Hi Life Kitchen and Cocktails in Norcross, GA, Thomas DiGiorgio, along with John C. Metz Jr., has made a mark in the Atlanta restaurant scene. As a well-respected and award-winning entrepreneur with an impressive 25-year history in real estate and restaurant development, architecture, and large construction oversight.
He is charged with spearheading real estate development initiatives, from site selection and architectural design to initial pro forma statements, and comprehensive financial analysis for Sterling, Marlow’s and the Woodall.
He diligently works to ensure that all key stakeholders – inclusive of investors, clients, vendors, and employees – are treated equally and given superior levels of attention. Tommy has an exceptional educational foundation in the principles of finance, which he obtained during five years of concentrated coursework at the University of Florida.
Brent Rabren
Vice President of Operations & Development
Brent’s career in food and beverage started in 1997 with a strong passion for food and customer service. Following in his father's footsteps, he grew up bussing and setting tables in restaurants his father managed. At the age of 18, Brent accepted his first management position in the hotel industry.
Since then Brent has expanded his knowledge studying Hotel Restaurant Management and Business Management. He has had extensive knowledge and experience with Darden Restaurants, Healthcare, NASCAR, and most recently with Aramark. Brent's passion for food and strong leadership proved to invaluable and he was the first individual to be awarded the R.O.C.K award in 2013. Brent also developed an Executive Leadership Council focusing on developing young leaders while working toward their goals as professionals.
Kaffee Hopkins
VP of Marketing & Administrative Officer
Kaffee is responsible for marketing strategy for Marlow’s Taverns, the Woodall and Sterling Culinary Management. She manages corporate branding and communications to ensure brand integrity and growth. Also develops and implements all marketing communications including advertising, social media, on-line/web media, broadcast, public relations, and sponsorships. As well as directs PR, media and advertising agency partnerships.
Kaffee has 30 plus years of marketing and advertising experience, which includes time on both the agency and client sides of the business. Before joining Sterling Hospitality, she consulted for such notable companies as AGCO, GE, Applebee’s, and Georgia Natural Gas.
Market Partners
MARK BAILEY
Joined Sterling Spoon Culinary Management in the fall of 2013 as a Market Partner overseeing several partnerships including the AFLAC headquarters in Columbus, Georgia. Mark's background includes a wide range of experience in various roles through the industry. Since 1995, Bailey has helped develop and manage the daily operations for several metro Atlanta-area brands. His enthusiasm for the industry began while cooking in high school and followed him throughout his education at DeKalb Community College.
KEITH PRICHARD
Keith has been with Sterling Culinary since 2017. His 32 years of experience in the hospitality industry began in private catering and his family’s restaurant serving and catering to residents at Lake Lanier. Keith spent several years in the hotel industry with Renaissance Hotels and Chateau Elan. Keith also worked in contract food service in 2003 with Aramark.
Keith is an Alumnus of UGA and The School of Culinary Arts at the Art Institute of Atlanta.
MARTY PEARLMAN
After a short career in financial consulting and a rather eye-opening epiphany, Marty understood that his true calling was to cook for and entertain people. As many people in the culinary industry, his passion for food began in his mother’s kitchen. He started his journey in an upscale Buckhead nightclub then he went to work for Houston’s Restaurant Group. He then opened Buck Creek Tavern, an upscale steak house in North Georgia where he was Owner, Chef, Manager, Bartender and…Dishwasher. A few years later he joined SCM and will soon celebrate his 10 year anniversary.
CARLA WEVANG
Carla brings her can-do attitude to ensure guests have an outstanding experience that they can tell their friends & family about. She serves as a leadership and support resource for café managers and their on-site team managers, mentoring and coaching them to reach their fullest potential—all while balancing financial objectives and client partnerships that exceed expectations.
Carla’s career includes positions with SLA Management, Aladdin Campus Dining, Sodexo, and Compass Group along with a memorable opportunity opening Walt’s Restaurant at Disneyland Paris.