Andrew McMillan: CEO and President
Andrew McMillan, CEO and President of The Stocked Pot Cooking School and Retail Store and Culinary Team Building, Catering by Simple Elegance and Great Deals On The Web, takes great pride in sharing a lifetime of great culinary experiences with fellow foodies. His travels have taken him around the world, visiting over 27 countries on six continents; including China, France, Italy, Africa, Thailand, Bali, Luxembourg and Caribbean Island nations, where he enveloped himself in the local lore, customs and cooking traditions. Growing up in a culinary household excited Andrew’s taste buds and provided a strong culinary foundation. Andrew served as manager for two of our restaurants and catering company, which included menu design, recipe development, beverage management and customer relations. During the 1996 Atlanta Olympics Andrew managed the South African Pavilion in charge of feeding 400 athletes and support personnel 4 meals a day as well as catering many VIP functions for the government of South Africa. His extensive knowledge of fine wine, beverages and food enables him to design and develop wine lists and institute food programs in a variety of settings.
Master Chef Donald McMillan: CEC AAC
Chef Don has hosted Monday’s Menu cooking show on WXII for 16 years, appeared as guest chef on many TV shows, including Hallmark’s Christmas with Maya Angelou, Sundance Channel’s Iconoclasts with Dave Chappell and Maya Angelou, and twice on Turner South’s Home Plate with Chef Marvin Woods. Chef McMillan has owned and operated the following restaurants, Gisele Fine Foods, Café Piaf and Café McMillans, all located in downtown Winston-Salem. Catering by Simple Elegance founded by Chef Don and now owned by son Andrew, continues to serve the Piedmont Triad community since 1985. Chef Don has taught students from every Forsyth County School, and as a culinary educator at Guilford Technical Community College in their Culinary Arts Programs. The ACF Triad Chapter Chef and the Child Foundation instructs at-risk children, cooking nutritional meals with hands-on instruction at 14 North Carolina counties, now in its 21th year, started and chaired by Chef McMillan. Chef Don brings a lifetime of experiences, stories, and travel to over 57 countries, amusing recollections, easy to follow instructions in his just pure fun cooking classes.
Laurie McMillan: Director of Operations
Laurie was born in Alexandria Virginia, moved to Greensboro, North Carolina at a very young age and calls Greensboro her home. She graduated from Guilford College with a B.S. in Business Management, which opened the doors for her to work as a Purchasing and Production Planning Manager, Inventory Manager and then took the leap into IT developing software, which she continued for fifteen years. During that time she traveled extensively in the United States and overseas for work and fell in love with different local cuisines across the United States, as well as many international locales and their cuisine. Laurie met Andrew in 2010 and decided to leave corporate America behind and join his multiple businesses in August 2013 as Vice President of Online Sales and Director of Operations as well as oversees all the details required to maintain Fun Culinary Team Building Events, Catering by Simple Elegance and The Stocked Pot and Companies high standards of excellence.
Chef Larry Jones: Catering Chef
Chef Larry Jones culinary career has exposed him to a world of cooking challenges. He is a graduate of the Culinary Institute of America, and trained under some of the Top Chefs in the World, noticeably, Pierre Orsi, and Alain Chapel. Chef positions at such infamous clubs as The Denver Club, Sedgefield Country Club, The National Golf Links of America, High Ridge Country Club, and the Gulf Stream Golf Club continued to sharpen his cooking techniques. Larry earned his Certified Executive Chef rating from the American Culinary Federation and as a dedicated member has garnered many awards and medals. Did we mentioned that he also found time to serve as the Executive Chef for the South African Pavilion, serving 1200 meals a day to the African Continent Heads of State and their athletes during the 1996 Summer Olympics in Atlanta. What a career! Chef Jones currently resides in High Point and teaches culinary arts at Guilford Technical Community College in Jamestown.
Chef Tyler Dean Macon: Catering Sous Chef and Cooking School Instructor
Tyler was born November 7th 1963 in High Point North Carolina and was raised in Guilford County N.C. He Graduated from Southern Guilford High School 1982 and became a licensed General Contractor for Building-Highway and Utility in 1984. Tyler was President of his own business in those fields till 2009 when he closed that business to pursue another calling in the culinary arts. He began by teaching private classes at The Stocked Pot and Company Cooking School in 2012 and his classes are so popular, they often sell out quickly. Tyler also has a busy family life with two sons Matthew Tyler Macon and Nathaniel Robarge Macon.
1988 Chef Of The Year, Medal and Plaque, American Culinary Federation
1998 Community Service, Franklin Beal Award, Silver Plaque, American Culinary Federation
1988 The N.C. Food and Wine Festival, Medal
1989 Style Magazine Chef Of The Year
1992 Presidents Medal, American Culinary Federation
1994 Presidents Medal, American Culinary Federation
1994 Entrepreneurial Success Of The Year, Great Winston-Salem Chamber of Commerce
1995 Presidents Medal, American Culinary Federation
1995 Chef Of The Year, Medal and Plaque, American Culinary Federation
1997 Presidents Medal, American Culinary Federation
1998 Childhood Hunger Day, Two Medals
2000 Presidents Medal, American Culinary Federation
2000 ACF Chef’s Forum Award
2002 Presidents Medal, American Culinary Federation
2007 True Spirit Award, American Culinary Federation
2010 Hermann G. Rusch Chef’s Achievement Award, American Culinary Federation
2012 Chef Of The Year, Plaque, American Culinary Federation
2013 Chef Professionalism Plaque, American Culinary Federation
The American Academy of Chefs
1997 Inducted into The American Academy of Chefs, The Honor Society of the ACF: An Honor Society – The American Academy of Chefs (AAC) promotes high standards and professionalism for the culinary arts. AAC ensure the future of the culinary industry through mentoring and scholarship programs.
Associations, Certificates and Appreciation
1987 A Night of Wine and Roses, National Multiple Sclerosis Society
1987 Distinguished Volunteer Leadership, March of Dimes
1997 Inducted into The American Academy of Chefs, The Honor Society of the ACF
1997 1st Time Campaign Award, United Way of Forsyth County
1999 9th Annual CONTACT: Helpline of the Triad
2007 – 2008 Excellence in Teaching, Honor Roll, Culinary Instructor at GTCC
2012 Best Community Partner and Best Chef Award, Family Services
2013 North Carolina Chef Of The Year, Achievement Award, Family Services
Kauffman Entrepreneur Internship Program Award
The Blue Chip Enterprise Award, From Connecticut Mutual, U.S. Chamber of Commerce, Nation’s Business.
La Confrérie de la Chaîne des Rôtisseurs, Vice Conseiller Culinaire Du Bailliage De Winston Salem
Brotherhood of the Knights of the Vine
La Confrerie Des Amis Des Formages De France
Le Comite National Des Vins De France
Chamber of Commerce
Better Business Bureau
Visit Winston Salem
IACP – International Association of Culinary Professionals
IFSEA – International Food Services Executives Association
ACF – American Federation of Chefs
AAC – American Academy of Chefs
The Chef and Child Foundation – As a leading voice in the fight against childhood hunger and obesity, the foundation provides education and assistance to promote the understanding of proper nutrition.
Chefs Move to Schools – Chef Donald McMillan has taken the lead role in the Triad to help with this worth cause. This exciting initiative was created by First Lady Michelle Obama and Sam Kass, White House senior policy adviser for healthy food initiatives, as part of the White House’s Let’s Move campaign.