Meet The Team

Bold’s acclaimed chefs, award-winning designers, experienced managers, and dedicated coordinators are ready to make the most of your most important moments.

Kris Reinhard

Partner

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As a Partner at Fifth Group Restaurants, Kris leads Bold to set the industry standard in Atlanta. Starting his career with Fifth Group in 1993 and named a partner in 1996, Kris also serves as a board member of the Atlanta Convention & Visitors Bureau. He’s a devout fan of the band Phish, as well as an avid race car fan and race driving instructor.

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Chris Villard

General Manager

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With over 30 years of catering & restaurant management experience, Chris Villard joins the award-winning BOLD Catering & Design team as general manager, where he will apply his extensive hospitality career to ideate & execute some of the region’s top events. After graduating with an MBA from the University of Florida, Chris kickstarted his career with various restaurant general manager roles throughout the Southeast. Soon after, Chris transitioned into the catering world where he spent nearly six years as Director of Operations for Charleston-based Duvall Catering & Events followed by time as the Chief Operations Officer for Lisa Dupar & Company in Washington. Passionate about transforming people’s lives through events, Chris is excited to be a part of BOLD’s flawless event execution team and to help clients make everlasting memories one event at a time. Outside of work, Chris enjoys going to the gym, traveling & spending time with his family.

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Robert Mitchell

Executive Chef

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Originally from Canada, Mitchell received a culinary degree at Le Cordon Bleu in Pittsburgh. Prior to joining the Bold team, Chef Mitchell spent nearly 20 years working for Marriott International. During his career with the revered hospitality company, Mitchell worked at Marriott properties across the South, including St. Petersburg and Marco Island, Fla., Hilton Head Island, S.C. and New Orleans. In 2013, Mitchell relocated to Atlanta, where he served in several roles within the company including executive chef at the J.W. Marriott in Buckhead, food and beverage director of the Renaissance Hotel, and most recently as executive chef for the opening of The Hotel at Avalon and South City Kitchen Avalon.

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