Rocconi familiarized himself with cooking at a young age, growing up in Mississippi in a large Italian family focused on food and the joy of preparing it. While attending Delta State University in pursuit of a degree in business management, Rocconi took a job washing dishes at a local restaurant and immediately became enamored with the fast-paced atmosphere of the kitchen. After attending culinary school in Pasadena, California, and working in LA at several locations, including The Jonathan Club, he found his way back to the South, landing in Atlanta. Feeling more aligned with his Southern upbringing, Rocconi worked his way up within several renowned Atlanta restaurants, including Kyma and Canoe. He took his first executive chef role at Le Vigne Restaurant at Montaluce Winery in 2011. In 2015, Rocconi extended his fine dining experience by taking a sous chef position at Michelin-starred La Toque in Napa, California, where he also studied as a sommelier. With his Southern and West Coast experience, Rocconi brought his culinary style to Austin, Texas, in July 2018 when he joined Hotel Ella as executive chef. After more than a year in Texas, he and his wife decided to move back to Atlanta where he joined Bobby Jones Golf Course to help bring the Boone’s vision to life.
Kansas native Chandler Kowalski’s career in sports management has taken her from football to golf to her current role as front of house captain at Boone’s. Prior to Boone’s, Kowalski was a server and social media specialist for Smoke Rise Golf and Country Club, another Bobby Jones Links managed golf course property. Kowalski graduated with a B.A. in sports management from Wichita State University and kicked off her career with seasonal internships with the Kansas City Chiefs Football Club and the Atlanta Falcons. She also was a live events game-day staff member at Mercedes-Benz Stadium, assisting with all game-day operations for Atlanta United and Atlanta Falcons home games. Living nearby, she had the opportunity to follow along with the construction of the Murray Golf House at Bobby Jones Golf Course—home to Boone’s—and admires the elevated service standards of the Bobby Jones Links company culture.
With a lifelong love for cooking and a drive to learn, Matt Jones began his culinary career in his early teens and studied and worked around the globe before landing his current role as a sous chef at Boone’s. At 13, Jones cooked under British personality and chef Marco White and went on to attend a French culinary school at 17. He traveled throughout Europe working under Michelin-starred chefs in Germany and Italy and at fine-dining restaurants in Barcelona, South Asia and Argentina. Along the way, Jones has further honed his fine-dining techniques and affirmed his love for cooking. Before joining the culinary team at Boone’s, Jones worked at The Optimist and served as opening executive chef at Blackbird.
Ryan Reardon is a Certified Sommelier and brings 23 years of hospitality experience with 10 years in restaurant management to his role as restaurant manager at Boone’s. Most recently as the general manager of Bell Street Burritos in Tucker, Georgia, Reardon held full responsibility for the restaurant including staffing, training, marketing, sales strategies and purchasing. The Kennesaw State University graduate also served as a restaurant consultant and has enjoyed stints at other metro-Atlanta restaurants including general manager of The Consulate, beverage director and sommelier at White Oak Kitchen and Cocktails, assistant general manager and bar manager at Moderna and as general manager of Bella Italia. Throughout his career, Reardon has earned numerous accolades including the Wine Spectator Award of Excellence in 2014, 2015 and 2016, top three finalist in “Taste of Atlanta Best Sommelier” competition in 2013, finalist in Man vs. Wine blind tasting competition, Cru Artisan College graduate and was a Pinot Camp attendee in Oregon.