About Us

ABOUT US

A PASSION FOR INTOWN DINING
Our unique dining concepts are Atlanta's progressive, yet classic, alternative. Since 1993, Fifth Group Restaurants has made its mark throughout the city with South City Kitchen Midtown & Vinings, Food Studio, La Tavola Trattoria, Ecco, and our catering division, Bold American Catering. The company is headed by a partnership of three seasoned restaurant-industry professionals who, collectively, share a passion for providing food for every mood and tastes for every occasion.

STEVE SIMON (left)
A co-founder of Fifth Group Restaurants, Steve is responsible for all corporate finance, legal and investor relations and human resources, as well as catering sales and operations. Formerly, he was general manager of Magnolia's in Charleston, S.C., and held various management positions in Charleston restaurants and at Kiawah Island Resort. Steve is an active member of the Midtown Alliance and committed to improving and sustaining the quality of life in midtown Atlanta. He holds a degree in hotel, restaurant and institutional management from Michigan State University.

ROBBY KUKLER (center)
A co-founder of Fifth Group Restaurants, Robby heads up the marketing and operations divisions of the company, as well as restaurant concept initiatives. A hospitality professional for over 20 years, Robby is a member and active supporter of both professional and philanthropic Atlanta organizations including the Georgia Restaurant Association, Children's Healthcare of Atlanta "Taste of the Highlands" fundraiser, and most recently the successful and highly publicized Atlanta hospitality industry Tsunami relief "Dine-out" fundraiser. Robby holds a degree in food systems, economics and management from Michigan State University, with additional training at the École Hôteliére de Lausanne—the first official institute of the Swiss Hotel Association.

KRIS REINHARD (right)
Kris heads the company's catering and events division as general manager of Bold American Catering. Joining the partnership in 1996, he began his career with Fifth Group Restaurants in 1993 as kitchen manager of South City Kitchen. Kris grew up in the restaurant industry, starting in the business at the age of 14. He, like Steve Simon, was formerly on the staff of Magnolia's in Charleston, S.C. He holds a degree in hospitality, restaurant and institutional management from Pennsylvania State University.