Adam Kepler is a 5th generation Atlanta native. He had the privilege of being introduced to restaurant operations at a very young age, as his grandfather was incredibly active in the hospitality industry. After studying at Auburn University, Kepler found himself back in Atlanta where he landed his first professional hospitality career with Ritz Carlton Hotels. He ventured into Commercial Real Estate after a few years but quickly found his way back to hospitality when he became a manager at Ray’s on the River. “Having been born and raised in the area, Ray’s Restaurants was always a big part of my childhood and early adult years”, Kepler mentions. “It was such a privilege to become a part of such an amazing team, and what has always been a great Atlanta tradition and landmark.”
After nearly 2 years as manager for the company, Kepler was promoted to General Manager of Ray’s at Killer Creek. “Hospitality and people are my passion. I love how each day brings new challenges in this continuously-evolving industry. I am always striving to take things to the next level for my staff and, most importantly, our guests.”
Kepler lives with his wife and children in the East Cobb area. He loves coaching baseball in his spare time, and he is a lifelong fan of our Atlanta Braves. He looks forward to serving the Alpharetta neighborhood each and every day!
Fuller’s love for food developed at an early age growing up in Hilton Head, South Carolina, where he apprenticed with a classically trained and lively chef through high school. After graduation, he moved to Charleston, South Carolina. During his time there, he was sous chef at the acclaimed Magnolias restaurant while studying culinary arts at Johnson & Wales University. There, Fuller developed an appreciation for sourcing local and seasonal ingredients and carried this farm to table influence throughout his career.
For the past 20 years, Fuller has worked with an array of restaurants, including McKendrick’s Steak House and OK Café, a concept from Liberty House Restaurant Corporation (Bones and Blue Ridge Grill). He was corporate executive chef for Amerigo Restaurants in Nashville, Tennessee, and Cartel Restaurants in Atlanta. In addition to his culinary experience, Fuller has introduced national brands into new markets (such as the launch of P.F. Chang’s in Atlanta in 1998) and has helped develop and implement consistent programs for national growth.
In his spare time, Fuller mentors apprenticing students from the culinary programs at Le Cordon Bleu and the Art Institute of Atlanta. He is also involved with Children’s Healthcare of Atlanta, for which he has hosted multiple dinners and functions benefiting the charity.
Sales & Events Manager
Robin Freeman grew up in the outskirts of Atlanta and graduated from the University of Georgia with a bachelor’s degree in English. She has more than 12 years of experience in the service industry. While working at Ray’s on the River for two years, she discovered her passion for event planning and grew in to her current role of Sales & Event Manager.
Robin loves the fast pace of working in a restaurant, where she fosters new relationships each day and is able to assist in shaping and developing guests’ events to make them truly extraordinary.