The 2024 Georgia Restaurant Association Crystal of Excellence (GRACE) Awards winners were announced Monday, Dec. 9 at the Georgia Aquarium in Atlanta. The GRACE Awards Gala is the Georgia Restaurant Association’s (GRA) annual black-tie event honoring Georgia’s restaurant industry. 

The GRACE Awards are peer-nominated, and winners are selected by the GRACE Academy made up of past honorees, the GRA Board of Directors and GRA Advisory Board. GRACE winners are presented with crystal works of art created by renowned local artist Hans Godo Fräbel. Also presented at the event was the 2024 GRA Chairman’s Award to City of Atlanta Mayor Andre Dickens.

“I am proud and honored to celebrate the exceptional talents and unwavering dedication of the people behind Georgia’s restaurant industry, whose contributions not only enrich our communities but also elevate the culinary excellence of our great state.” – Stephanie Fischer, GRA President & CEO

2024 GRACE Awards Winners 

Lifetime Achievement – Cindy and Alan LeBlanc

When Cindy and Alan LeBlanc opened what is currently the oldest brewpub in Georgia in 1998, it was the start of an adventure. Along the way, the two have not only transformed previously vacant spaces into vibrate spots where hospitality thrives, but they’ve also played a big role in advocating for Georgia’s restaurants and helping to revitalize downtown Atlanta as a dining destination. Today, Cindy, who serves as chairman and CEO, and Alan, president and CCO, operate three concepts: Max Lager’s Woodfired Grill & Brewery, Bold Monk Brewing Co. and White Oak Kitchen & Cocktails. Over the years, they have employed thousands of people at these establishments. Alan has been in the restaurant business since he was a teenager, working as a cook in his parents’ inn in Maine. His love for hospitality led him to study at Cornell University’s renowned School of Hotel Administration before spending some time in real estate. Cindy worked as a CFO for an international real estate development company before jumping into entrepreneurship. Both were drawn to the industry because of their heart for service. Their longevity in the hospitality world can be attributed to their commitment to servant leadership and supporting people in need. The restaurants have participated in supporting numerous community causes like the Gateway Center, Open Hand Atlanta, Catholic World Missions and Compassion Kitchen.

Restaurateur of the Year – Amp Up1 Hospitality (Your 3rd Spot)

Your 3rd Spot blends dining, entertainment and community-driven experiences for a truly fun experience. With 30 years in hospitality, founder Josh Rossmeisl evolved from a dishwasher in a small restaurant to a respected industry leader. His leadership style focuses on a commitment to fostering a dynamic, inclusive company culture. Rossmeisl’s approach prioritizes people first—team members and guests—and emphasizes the importance of mentorship, professional development and well-being, resulting in a skilled team and a culture of shared purpose and genuine connection. At Your 3rd Spot, every decision is centered around a core purpose: connecting people and building community. That includes initiatives like “3rd Spot Shares,” which supports organizations such as Giving Kitchen, Agape and the Ron Clark Academy. From innovative dining experiences to a profound commitment to community impact, Your 3rd Spot represents a new wave in hospitality—where people, purpose and community converge in meaningful ways.

Restaurateur Rookie of the Year – Omakase Table + Ryokou

Under the leadership of chef Leonard Yu, Omakase Table has emerged as a standout in Atlanta, being recognized with its first Michelin star this year. What began as a pop-up during the pandemic with only two guests in its opening week now welcomes 24 people daily to experience the art of omakase. Yu’s 15-year career started at The Ritz-Carlton Jakarta and is steeped in the uncompromising standards of Japanese culinary tradition. The rigorous path he traveled as a young chef—where success was earned through disciplined observation and relentless self-improvement—influenced his approach to food and hospitality. He also fosters a workplace where back-of-house staff and front-of-house staff are compensated equally—an uncommon but impactful approach that ensures all employees take pride in their contributions. By blending authentic Japanese techniques with a personalized, supportive leadership style, Yu has crafted an experience that has redefined dining for his guests and elevated standards within the industry.

Hospitality Hero of the Year – Zunzi’s + Zunzibar

Chris Smith founded Zunzi’s to create opportunities for community participation, and personal growth. Smith has challenged conventional industry norms with a bold and refreshing approach. The colors in their logo represent the 8 areas of life: body, mind, relationships, time, career, money, giving and celebrating, and spiritual life purpose. Zunzi’s empowers its team members to grow in these areas, creating a strong foundation of support. Every quarter, they host ZUNZIFEST! which donates 1% of sales of the previous month to a non-profit that aligns with their mission. Since its inception, they’ve provided almost $100,000 to causes including the food bank, CURE Childhood Cancer, Giving Kitchen, United Way and Habitat for Humanity. Through intentional growth, a commitment to excellence and a focus on enriching its community, Zunzi’s has set a new standard for what a modern, value-driven hospitality business can achieve.

Industry Partner of the Year – Fulton County Schools

Through its Culinary Arts program, Fulton County Schools plays a critical role in preparing students for successful careers in Georgia’s hospitality sector. With a mission to equip students with essential skills in food preparation, kitchen safety, sanitation, menu planning and restaurant management, these programs ensure students graduate workforce-ready, fully prepared for postsecondary education or even entrepreneurial ventures. Dustin Davis-Austin, who serves as the Career, Technical and Agricultural Education (CTAE) director, has amplified the impact of these programs by fostering partnerships with local restaurants, hotels and catering companies. These collaborations provide students with invaluable real-world experience through internships, guest lectures and field trips, creating a direct link between the classroom and the hospitality industry. Fulton County Schools not only champions culinary education but also invests in the future of its students, inspiring them to pursue rewarding careers in hospitality.

People’s Choice Awards

The People’s Choice Awards feature four award categories: All awards were nominated and voted on by the Georgia restaurant community (guests, employees, suppliers and vendors).  

• Favorite Neighborhood Hangout – AltaToro, K5 Hospitality (Atlanta)

• Favorite Born-and-Raised Beverage – StillFire Brewing (Suwanee)

• Favorite Eatertainment Experience – Levy Restaurants at State Farm Arena (Atlanta)

• Uniquely Georgia Restaurant – The Animal Farm (Columbus)

Restaurant Manager of the Year – Jace Reeder

Jace Reeder has only been in the restaurant industry for eight years, and during that time, hospitality has been his sole professional focus. He’s steadily worked his way up through every position at Fenders Diner and Fenders Alley, both in Cornelia, giving him an in-depth understanding of each role’s challenges and opportunities and ultimately preparing him to become the youngest general manager in the company’s history. His journey has been fueled by a dedication to hard work, a mindset grounded in humility and a supportive community of friends, family and colleagues. Reeder credits much of his success to his father, Jay Reeder, who serves as a mentor and role model. Inspired by his father’s experience and integrity, Reeder strives daily to embody the values his father instilled in him, allowing him to grow both as a leader and a person. For Reeder, hospitality is more than serving food—it’s crafting memorable moments and breathing life into the community. His favorite part of the job is watching patrons relax, engage and make lasting memories in an environment that feels alive. From seeing customers’ smiles to witnessing the buzz of conversation in the dining room, he finds fulfillment in the personal connections that Fenders facilitates. 

Restaurant Employee of the Year – Key Evans

With over 15 years of experience, Key Evans has built a career marked by resilience and a relentless pursuit of excellence. From the beginning, Key approached his roles within the restaurant as if it were his own business. This mindset has fostered a deep sense of responsibility and loyalty, traits that have earned him the respect of his colleagues and superiors alike. Like many, his journey in hospitality began as a dishwasher at Red Beard Restaurants. Thanks to the mentorship of Marco Shaw, Evans was allowed to rise through the ranks in management if he demonstrated his commitment and work ethic. Within a year, Key was offered the position of kitchen manager—a role he embraced with enthusiasm and determination. Evans fosters a team atmosphere where employees feel valued and empowered to provide top-tier service. Under his guidance, Gunshow and Nàdair have not only thrived but also cultivated a family-like atmosphere among staff. Evans’ focus on maintaining a clean, organized kitchen has earned the respect of the chefs, allowing them to focus on delivering high-quality dishes without distractions. 

Hall of Fame – Federico Castellucci II & Nancy Castellucci

Federico Castellucci II, affectionately known as Mr. C, and his wife Nancy (Mrs. C) are celebrated restaurateurs and icons in the Georgia dining scene. Federico’s path in hospitality began unexpectedly when he returned home to rebuild his father’s Rhode Island restaurant Archie’s Tavern, after a devastating fire. Through resilience and hard work, he established Rhode Island’s largest steakhouse and later expanded to multiple locations. In 1996, the Castelluccis moved to Atlanta, where they opened Roasted Garlic. In 2003, they opened Sugo in Roswell, a family-inspired concept crafted alongside their son Federico III. From there, the company blossomed into Castellucci Hospitality Group, now led by their children Federico III, Stephanie and John, which operates many metro-Atlanta restaurants today. Nancy joined the restaurant world at 19, beginning as a bartender in Federico’s first restaurant, and soon became his indispensable partner in life and business. Serving as general manager of Sugo today, Nancy is at the heart of daily operations while also nurturing the next generation of Castelluccis who continue the family legacy. Together, they exemplify dedication, family values and a lasting commitment to Georgia’s culinary landscape.

Hall of Fame – Phil Noyes

With a hands-on business philosophy, Phil Noyes has forged a long-standing career by providing clients and customers with a professional foodservice product that produces a first-class image. From 1980 to 2006, Noyes was president/owner of MGR Food Services, operator of food and beverage services for the Georgia World Congress Center, Georgia Dome and Centennial Olympic Park. As the president and majority owner of Proof of the Pudding by MGR (off-premise catering division for MGR), Noyes developed exclusive contract relationships with The Carter Center, Gas South Arena, Buford Community Center, Douglasville Conference Center, Georgia International Convention Center, Georgia International Horse Park, Plain Delicious Airport Concepts and the Fripp Island Resort. Always making community a priority, Noyes has served on many boards throughout his career including the board of directors for the Atlanta Convention & Visitors Bureau, Atlanta Community Food Bank and National Association of Concessionaires. He is a founding member of Atlanta’s Table, funded classroom construction for the Cecil B. Day School of Hospitality at Georgia State University and named Georgia Hospitality and Travel Industry’s “Leader of the Year.” Noyes’ expertise is extensive, and his efforts have made a significant impact on Atlanta’s hospitality industry.

Hall of Fame – Guy Thomson

Guy Thomson has left an indelible mark on Georgia’s hospitality industry through his dedication and impact. As co-owner of Proof of the Pudding, he transformed a boutique catering service into one of the state’s leading catering companies. Partnering with Phil Noyes, Thomson was instrumental in expanding Proof ’s exclusive venues to more than 20 locations including The Carter Center and the Georgia International Convention Center. He got his start in the industry serving as general manager at Victoria Station Restaurants before becoming senior vice president of the Georgia Hotel and Travel Association, where he helped pioneer events like the Atlanta International Wine Festival. Thomson has been a constant advocate for Georgia’s hospitality community, serving actively with the Atlanta Convention & Visitors Bureau and contributing to the Atlanta Community Food Bank. As owner of the iconic Pittypat’s Porch, he revitalized this Southern landmark. Recognized for his commitment to developing future leaders, he serves on Georgia State University’s School of Hospitality Industry board, mentoring tomorrow's industry professionals.