The Peachtree Club
The Grill, a perfect setting for a casual lunch or afternoon cocktail
Evening Cocktails on the Terrace

Club Information

Club hours of operation include:

  • Breakfast: Monday thru Friday ~ 7:30 am – 9:30 am, Complimentary for Members
  • Lunch: Monday thru Friday ~ 11:30am – 2:00pm
  • Dinner: Private Dinners Available Monday - Thursday. Special Events Also Available Friday & Saturday
  • Cocktails: Monday thru Friday ~ 4:00pm – 7:30pm
Dress Code Business Casual is permitted throughout all Club quarters. In keeping with the Club’s professional environment, shorts, jeans, t-shirts, and tennis shoes are not considered appropriate.

Staff Profiles

  • Chris Swinn, Owner/General Manager

    Chris Swinn Chris came across the pond in September of 1989 from his native Southampton, England, intending to have a 6 month stay in the States to help get The Peachtree Club up and running. Fast forward to present day and Chris is now the Owner/General manager--plans changed. After receiving a High National Diploma in Hotel Catering and Institutional Management at Huddersfield University in Yorkshire, England, Chris worked at the Four Seasons Hotel in London. Prior to coming to Atlanta, he managed The Box Tree Restaurant, a Michelin Starred Restaurant, in Yorkshire. Chris married an American girl, Mary Munger, in 1994, and now they have two American girls of their own, Emily born in 1996 and Rachel in 1998. Chris bought the Club in May 2001, and continues to act as General Manager, the role he has served since 1989.

    To contact Chris, cswinn@peachtreeclub.com.

  • Zack Whitaker, Director of Operations

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    Zack Whitaker Zack, a native of Fort Valley Georgia, began working at The Peachtree Club in 2003 while studying Architecture and Management at The Georgia Institute of Technology. In 2007, after a few years as a server and then bartender, Zack became the Club’s Service Manager. His responsibilities grew over the years as he became Food and Beverage Manager and now, more recently, Director of Operations. When away from the Club, Zack can usually be found on one of the many golf courses in the Atlanta area or at the local pub cheering on his beloved Yellow Jackets.

    To contact Zack, zwhitaker@peachtreeclub.com.

  • Rick Waters, Executive Chef

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    Rick Waters Chef Rick grew up on a small farm in Walton County. It was there he grew to love good food in its simplest form. He went to work in the food service industry while still in High School. Rick was a manager for several national chains but found his true love while working in the production kitchen for Universal Studios in Orlando. He took advantage of their apprentice program and was introduced to a whole new world of ingredients and cooking methods. After completing the program Rick returned to Atlanta as the sous chef for the Village Corner German Restaurant in Stone Mountain. While working for The Village Corner, Rick discovered a passion for travel and interest in global cuisine. Rick spent nine years at The Village Corner then accepted his first Executive Chef position at The Grayson House Restaurant. This small boutique restaurant specialized in farm to table cuisine and personalized service which was the perfect spot for Rick to hone his skills and develop his own personality as a chef.

    The Peachtree Club was Rick’s next Executive Chefs position. After four years at The Peachtree Club he took a position as The Executive Chef for The Decatur Country Club in Decatur, Alabama. After a year at his post he was promoted to Food and Beverage Director. Rick loved the picturesque small town and enjoyed the challenges of working in a country club, but after five years he was homesick for Atlanta. The opportunity open for Rick to return to The Peachtree Club and he was thrilled to be able to return to the Club. Rick is looking for a home in the Decatur area for himself and his puppy Jaxon.

    To contact Rick, rwaters@peachtreeclub.com.

  • Craig Kovacs, Sous Chef

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    Craig Kovacs Chef Craig Kovacs is a Georgia Native and grew up in the Stone Mountain, Lilburn area. He was ten years-old when he learned how to cook and has been doing so ever since. When Craig began his career in production for school food service, his love for the culinary arts grew. From there he held positions in many different styles of dining, ranging from Food and Beverage Manager at the Ritz Carlton at Lake Oconee, General Manager of Pleasanton’s Bakery in Traverse City, Michigan, to Executive Chef at The Grayson House Restaurant. Having also once worked at The Peachtree Club, Craig now returns as our new Sous Chef! He enjoys sharing his knowledge of food with others and has a passion for bringing great ingredients together to create imaginative displays and culinary wonders.

    To contact Craig, ckovacs@peachtreeclub.com.

  • Megan Partington, Director of Catering and Events

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    Megan Partington Megan Partington was born in Abilene, Texas and moved to Marietta, GA when she was only six weeks old. She grew up in Marietta and then received her bachelor’s degree at the University of Georgia in Business Management (Go Dawgs!). After graduating, she began a culinary career as a pastry assistant at a French bakery in Roswell, GA. While she enjoyed making delicious pastries and cake, Megan knew that her passions were better suited to the planning and operations of special events. She began working with The Peachtree Club as a banquet server in 2012 and was introduced to the exciting world of private events. She then moved on to be the event assistant at The Vinings Club where she honed her skills in wedding planning and event execution. While she enjoyed her new club, she missed the great team at The Peachtree Club. When the opportunity arose to return, Megan was eager and excited to return to her club family! In her spare time, Megan enjoys trying new restaurants with her family and friends or staying in and catching up on her favorite TV shows. She is enthusiastic to meet you and assist with your next event.

    To contact Megan, mpartington@peachtreeclub.com.

  • Brittany Cleland, Catering and Events Manager

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    Brittany Cleland Just a few short weeks after graduating college, Brittany was hired to work alongside weddings and events at The Peachtree Club. It was not the original opportunity she had planned for, but so much better! Brittany studied Mass Communication at Georgia College and State University in the charming city of Milledgeville, Ga. She took classes with a focus on public relations and joined multiple campus organizations to gain more communication experience. Much of this developed into event coordination and because PR and events go hand-in-hand, she was sold to event planning. Upon her arrival at the club, she was newly engaged to her fiancé, Trent, and married in July 2016. As a recent bride-to-be, Brittany relates well with the process of the stressful decisions and details and loves working with couples to achieve their big day! Brittany also loves the Georgia Dawgs, sweet tea, concerts, and road trips.

    To contact Brittany, bcleland@peachtreeclub.com.

  • Natalie Brand, Catering and Events Assistant

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    Natalie Brand Natalie grew up just north of Chicago in Wilmette, Illinois. She attended the University of Arizona and received her Bachelors in German in the spring of 2014. A year after graduating, Natalie decided that four years of Arizona weather no longer made her fit for Chicago winters, so she moved to Atlanta! Once there, she pursued a career in hospitality. With previous restaurant and event experience and having grown up with a mother who worked in the same field, she knew it was her calling. Now as The Peachtree Club’s Catering and Event’s Assistant, she is thrilled that she is able to continue this passion. Natalie also loves traveling, live music and trying out new restaurants and coffee shops.

    To contact Natalie, nbrand@peachtreeclub.com

  • Mark Gonzales, Banquet Manager

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    Brittany Wilson Mark Gonzales is a native of New Orleans, Louisiana and has been in the food and beverage industry for 36 years. He first began his career in the French Quarter of his hometown, at The Royal Sonesta Hotel and The Coffee Pot on Bienville Street. At that time Mark gained serving, banquet and concierge experience and developed a passion for hospitality. Then in 1988, because of his long time love for the beach and sailing, Mark decided to move to St. Petersburg, Florida. He took positions at the Don Cesar Hotel and the Brown Derby Chain and then became Banquet Manager for New World Landing in Pensacola, Florida. Hosting over 1000 guests, New World Landing was the largest banquet facility in the area. In his 23 years of working there, Mark had the opportunity to oversee many weddings, social, civic and military events, including a reception for President George W. Bush. Some personal interests include traveling, listening to classical music and playing chess.

    To contact Mark, mgonzales@peachtreeclub.com.