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
Being born in Germany and moving all over the United States, Jessica Savant credits her success and open mindedness to a plethora of early age experiences. Jessica graduated from The University of North Dakota with a major in Business Management and a minor in Spanish. She studied abroad and traveled in Spain and Italy during her final year of college. She has also traveled to India several times in the last few years.
Jessica has spent over 13 years in the restaurant industry and has worked many different positions. She began at Ray’s on the River in June 2011 with a serving position and then worked as the Events Coordinator beginning in January 2014 before being promoted to her current position at Ray’s at Killer Creek.
She cannot think of a more rewarding career than one that offers the opportunity to meet and exceed the challenges and expectations that each guest and event has to offer.