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Meet John Ferrell of Mary Mac’s Tea Room in Midtown

Today we’d like to introduce you to John Ferrell.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I was raised in the Tallahassee, Florida area on a farm and learned very early the benefits of planting, raising and finally enjoying a fresh garden and of course the many meals with a favorite relative that would always have a favorite of mine on their table. The area I lived in was mostly farms and very rural, so the art of sharing your crops among friends was instilled very early.

My Grandmother operated a couple of Motor Courts in the Pensacola, Florida area. I definitely recall helping her as a child and would show travelers to their rooms, assist them with their luggage and get ice for their room and if I was lucky, I may receive a quarter. This is one of my favorite childhood memories along with enjoying a family meal at a favorite relative’s home where you were always made to feel welcome, and they always had something that was a favorite, from fresh fried chicken, freshly caught fish, farm-raised vegetables fresh from the garden and homemade bread and desserts, I was destined to be in the Hospitality Business.

I attended Florida State University Dedman School of Hospitality and found that truly great hospitality always begins with the host. I became the 3rd Owner of Mary Macs in 1994 and was so proud that I would have an opportunity to continue the legacy of great southern cooking, service, and hospitality at one of Atlanta’s landmark dining destinations.

Mary Macs Tea Room is designed to duplicate this down-home feeling, where you are always welcome, can sit down and enjoy an authentic taste of the South and always with a side of true southern hospitality.

Mary Macs routinely serves 1600-2000 diners a day our classic southern favorites, and many recipes date back to our founding in 1945!

In 2011, the State of Georgia House of Representatives named Mary Macs “Atlanta’s Dining Room” and honoring our legacy of great southern food, service, and hospitality. Even more thrilling for me is that Mary Macs has several key team members that have been with us over 4o years, and proves to us day after day, that traditions matter. Mary Macs and John Ferrell are all about Traditions!!

Today our staff continues to honor our legacy of time-tested recipes, many made from scratch, sourcing fresh and local ingredients whenever possible. We wake up every morning, receive our fresh deliveries and our staff begins the process of shucking the corn, snapping the beans, bringing the chicken, and rolling out the dough for our fresh breads.

The Atlanta Journal named Mary Macs the BEST FRIED CHICKEN IN ATLANTA in 2017, as a result of their subscribers vote. Additionally, Mary Macs has been featured on many television shows, including ABC THE CHEW, Emeril’s THE ORIGINALS, Travel Channel, SOUL FOOD PARADISE and we are honored that there are more to come.

In 2017, John Ferrell received a Lifetime Achievement Award from the Georgia Restaurant Association for his years of providing examples of exceptional restaurant ownership and was recognized for his vision and leadership in our industry.

Mary Macs is operated today by John, his Partner, Hank Thompson, their son, Matt Thompson, who is the Director of Operations and Matt;’s wife, Elizabeth. Mary Macs and our team are honored that we will soon be celebrating our 75th Anniversary and will be rolling out a Special 75th Anniversary Commemorative Cookbook to honor this incredible accomplishment.

Mary Macs is experiencing an all-time high in popularity and would like to thank our many fans worldwide that have visited us, along with the City of Atlanta for creating world-class convention facilities, transportation and the Georgia Restaurant Association for promoting our amazing culinary options statewide.

You can learn more about Mary Macs at our website, www.marymacs.com

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
The Restaurant industry is extremely challenging. You have to be prepared to be knocked down, but always get back up, dust yourself off and get on with the business at hand. My experience was possibly a better road than most since I acquired a business that was operational and was fortunate to have so many families that Loved Mary Macs and assisted us in our success.

Through the years, it is safe to say, that hiring the right staff continues to be a priority. So, if you are reading this and are interested in working in a fast-paced service environment where your employer is recognized as a Leader in its industry, please do contact Mary Macs to discuss your interests and qualifications.

Please tell us about Mary Mac’s Tea Room.
Mary Macs Tea Room was founded in 1945 by Mary McKenzie, There were originally 16 Tea Rooms founded in the Atlanta area during the WWII era, many had been widowed and decided as a female entrepreneur that the word ” tea room” was more gentile than the word, restaurant used primarily by their male counterparts.

Mary Macs Tea Room is the only remaining establishment from this era of tea rooms and we are extremely proud of our legacy of always providing a great dining experience, offering many time-tested recipes, made from scratch, by knowledgeable team members, many of whom have been with us for over 40 years.

Mary Macs is experiencing all-time highs in popularity, and we are humbled and grateful that so many families from Atlanta and the Great State of Georgia consider Mary Macs their home away from home.

The State of Georgia Special Resolution in 2011 naming Mary Mac’s “Atlanta’s Dining Room” is a highlight along with the 2017 Georgia Restaurant Association naming John Ferrell, it’s Lifetime Achievement Award winner.

Mary Macs is recognized by many for our award-winning southern fare, service and southern hospitality,

Our greatest accomplishment may be that our children, Matt and Elizabeth Thompson have decided to be involved in our family business ensuring that our legacy is in good hands and provides insurance that a new legend of fans are sure to be made in the upcoming years. Long live Great Traditions, Great Food, Great Service and Outstanding Hospitality!

Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
A good friend and mentor of mine, Steve Nygren, once told me, don’t be afraid to hire someone smarter than you. Although at the time I didn’t clearly understand his advice, it is clear as a bell now, good people are hard to find, and every entrepreneur, business owner needs quality people around them to assist in the daily operations.

Contact Info:

  • Address: 224 Ponce de Leon Ave NE
    Atlanta, Georgia 30308
  • Website: www.marymacs.com
  • Phone: 404-876-1800
  • Email: events@marymacs.com

Sav Seafood Cookbook

Image Credit:
Debra Lellewyn

Getting in touch: VoyageATL is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.

2 Comments

  1. Cecilia Jackson

    February 9, 2019 at 7:19 pm

    Cecilia Jackson -SOUS Chef
    Buffalochef2018@gmail.com
    (470) 687-9050
    Atlanta,Ga.30340

    PROFILE
    Passionate, confident, and creative chef with acuity in all cuisines and techniques of cooking. Always striving for new flavors and perfecting classics with ease.
    EXPERIENCE
    PAPPADEAUX’S SEAFOOD KITCHEN 2018-Present.
    Chef Tournant for volume fresh, flown in daily seafood,made from scratch soups, vegetables, sauces,and desserts. Infra- red broiler chef, preparing prime steaks to order,mesquite grill operator, sauté stations,and window position worked. Certified in each station.
    NOBLE FIN SEAFOOD AND STEAKHOUSE 2016-18.
    Sous Chef responsible for all BOH operations, purchasing and receiving of all goods. Menu and recipe development, food costing and inventory control. Butchering of all meat and fish in-house. Crafting and creating daily and nightly specials for upscale clientele. Responsible for family meal . The Sous Chef also works the middle position and execute sauté station for pm service.
    BAREBONES STEAKHOUSE 2013-16.
    Sous Chef in-charge of complete steak program. Butchering of whole sides of beef tenderloin, cote de boeuf, chateaus, porterhouse and T-bone steaks. Also implemented in our menu profile are bone- in filets, ny strips, tomahawk ribeyes and 16 oz. brined pork chops and pork belly. Creating nightly dessert specials, peach cobblers,pies, bananas fosters gelato and house made ice creams. Purchasing and receiving. Scheduling of employees with station assignments and days off/on. Also in- charge of adherence to all safety and health codes.
    MCKENDRICKS STEAKHOUSE 2012-13.
    Garde manger, sauté and pastry chef for iconic old school steakhouse. Preparing salads, tuna tartare, oysters, caviars and stone crabs when in season. Sauté and appetizer stations worked. Some broiler work done preparing wagyu,prime steaks and lobsters cooked to perfection.
    FOUR SEASONS HOTEL AND RESORTS,Atlanta Ga.2006-11.
    Chef de cuisine for exclusive hotel. Apart of a brigade, and first station worked garde manger, sauté and am room service for early breakfast and spa cuisines. On high season in hotel, banquets and Chefs table worked alongside executive chef.
    EDUCATION
    Bachelor of culinary Arts, 2000. Johnson & Wales University, 2000. Restaurant management.
    ServSafe Manager, 2017.
    Chef Jay Swift
    Chef Thomas Catherall
    Chef Gunter Seeger
    Chef Thomas Coohill
    Chef Jean George
    Pano Karratosas
    Chef Paul Albrecht
    Chef Paul Luna
    I’ve always wanted to work for Mary Mac’s Tea Room! I’ve enjoyed countless meals and special times! Please contact me, if an employment opportunity arises! Thank you so much for your time and attention! Sincerely, Cecilia Jackson.

  2. Cecilia Jackson

    February 9, 2019 at 7:22 pm

    I sent a resume for employment! Please contact me if this is relevant for a career opportunity. Thank you!

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