Chef De Cuisine Tracey Bloom
Chef Tracey Bloom, an accomplished Pastry and Sous Chef, brings creativity and innovation to her newly promoted position as Chef de Cuisine at Table 1280.  Her nuanced and original cuisine has garnered an enthusiastic response and  continues to draw an ever growing and loyal crowd.

A graduate of the Culinary Institute of America in New York in 1998, Bloom made a turn to the South to begin her culinary career as the opening Pastry Chef at the award winning Sia’s Restaurant in Duluth, GA.  Bloom then joined on with the Buckhead Life Restaurant Group spending most of her time at 103 West as lead line cook under Chef Gary Donlick.  Accompanied by her confidence, experience and creativity, Bloom then served as Sous Chef at Asher Restaurant in Roswell, GA.  In August 2001 Bloom took on the Sous Chef position at Oscar’s Restaurant in College Park, GA .  Bloom made a move further south in 2005 to serve as opening Sous Chef at Luma in Winter Park, FL part of the Concentrics Restaurant Group.  After a successful opening run at Luma, Bloom returned to Georgia to serve as Sous Chef at Table 1280.  An expert in both the sweet and savory side of culinary arts, Bloom infuses Table 1280 with an artistic energy befitting the Woodruff Arts Center campus.  We welcome her warmly!

Pastry Chef Chad Guay
A graduate of the Art Institute of Atlanta, Chad Guay has held positions in kitchens around Atlanta, staging at the The Dining Room at the Ritz-Carlton under Chef Bruno Menard and a working with both Gary Mennie and Carvel Grant-Gould at Canoe. He moved to Orlando to help open Luma on Park; it was during his time at Luma that he began to focus on pastry.

Guay returned to Atlanta and transitioned into working for pastry chef Jonathan St. Hilaire, making pastry for various venues around Atlanta. In 2006, Chad once again teamed up with Immel, this time at Table 1280, the sleek, spacious and modern restaurant across from the High Museum of Art. Guay’s flavor profile leans towards the sweet, but understands the importance of savory. His desserts are bold but not overly sugared; sweet, fruit and rich flavors are tempered by a savory component: Dark Chocolate Tart sprinkled with flakes of sea salt, Angel Food Cake with Lavender Cream and Lemongrass Sherbert.  Guay was voted a National Rising Star by Star Chefs in 2007.