Located in the heart of West Cobb in the Burnt Hickory Village shopping plaza, Chicken and the Egg is a neighborhood gathering spot that serves sophisticated yet approachable American farmstead fare. The restaurant's name represents the cycle of life and the importance of sustainability, as well as the impact humans leave on this planet.

Our menu features innovative twists on classic American dishes. The cuisine incorporates seasonal ingredients from local farms and purveyors as well as sustainable beef, pork, poultry and seafood. We also feature hand-crafted cocktails, earth-friendly wine selections and artisan beers.

The 8,550-square-foot restaurant includes a large bar area that seats 60, a main dining room that seats 130, an outdoor patio that seats 20, and a spacious private dining room that has A/V capabilities and seats up to 28 guests. Seiber Design, Inc. designed Chicken and the Egg's modern farmhouse décor, which features reclaimed wood tables, classic lighting, and a glass enclosed ambient wine display behind the bar. The casually elegant space also incorporates eco-conscious products and materials.

Now that you know a little about the restaurant, meet Our Team:

MARC TAFT | 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, where he was responsible for food and beverage operations, team building strategies, sales and the wine program. 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 a stint 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 several restaurants 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, mountain biking, traveling and cooking.

JOSEPH RAMAGLIA | EXECUTIVE CHEF

Ramaglia is a graduate of Johnson & Wales University in Charleston, South Carolina. His career began at Blossom Restaurant in Charleston where he served as a line cook and obtained the skills to work in a high volume fine dining restaurant. A year later, Ramaglia moved to the Atlanta area and took the position of morning banquet supervisor at Villa Christina, one of Atlanta's premier dining and special event destinations. He then went on to work at Ritter's Restaurant in Marietta, Georgia, where he worked his way from lead line cook to executive chef in just three short years. In 2009, Ramaglia took a position as lead line cook at Pacci Ristorante in Atlanta and was promoted to executive sous chef a year later. In this position, he supervised daily operations of food preparation, meal service and banquets. Most recently, Ramaglia served as a sous chef at Urbana Italian Brasserie & Wine Bar in Washington D.C.

TOM FAUST | MANAGER

Foust has worked in the food industry for over 25 years. His career began in New York where he worked as a general manager at Café Destin and then as kitchen manager at The Water Club. In 1993, Foust moved to Atlanta to work for Buckhead Life Restaurant Group where he stayed for three years. He then went on to hold manager positions at several Atlanta-area dining destinations including McKendrick's Steakhouse, Garrison's Broiler & Tap, Hal's On Old Dogwood Road, The Ashford Club, Taurus Restaurant and The Georgian Club. Most recently, Foust worked for Kimpton Hotels & Restaurants as manager at Pacci Ristorante in Atlanta, and then as the restaurant general manager at Terrazos Restaurant and Collins Bar at the Surfcomber Hotel in Miami.

Foust resides in East Point with his wife, Laura. He enjoys gardening, cooking, playing golf and reading in his spare time.

BRANDON KING | MIXOLOGIST

Prior to his arrival at Chicken and the Egg, King served as the bar manager and resident mixologist of the St. Regis Hotel Bar in Atlanta. There he created cocktail lists, participated in drink competitions, scheduled events and managed and trained staff. In addition, he ensured service standards remained in line with expectations for a Forbes Five Star rating. Before working at St. Regis, King was the bar manager and resident mixologist at the Gold Room Nightclub, where he helped open the club. Prior to the opening of Gold Room, he served as the head bartender at Luckie Food Lounge for three years. Here, he also assisted in selling VIP memberships and was the direct contact for celebrities and high profile guests. King's experience also includes two years as a bar chef, head server and front-of-house staff trainer for Table 1280 Atlanta's High Museum. He was part of the restaurant's opening team and worked under Chef Shaun Doty to gain knowledge on flavor profiles that could be translated into the specialty cocktails he created. He worked as both a bartender and a server for the restaurant as well as all catering functions for Woodruff Art Center and the High Museum.

King is a graduate of Oglethorpe University in Atlanta, where he received a Bachelor of Science degree in economics and finance, and Portfolio Center, also in Atlanta, where he studied graphic design and art direction.