The Bakery and Cafe at Rose Cottage | Catering Services
While it would be impossible to calculate Chef John W. Makin’s influence in the culinary world, he has left an indelible mark on all those who have dined at his tables or worked in his kitchens.
Our product is prepared with the intensity of our passion.
We procure hand cultivated produce from chemical free environments, cage-free eggs, free-range chicken, and artisanal charcuterie and cheeses from our local community farms in Georgia.
What cannot be attained locally or in Georgia will be procured regionally and only items that meet our mission.
Our coffee, chocolate and tea are all certified fair trade.
Menu items, breads, pastries, cakes and tarts will vary according to season of availability and the whims of the chef.
Chef John W. Makin began his culinary journey in his family’s hotel kitchen in Baguio City, north of Manila, in the Cordillera Central mountain range of the Philippines. He worked in the family hotel until his family relocated to Seattle, Washington. He then, as a teenager, worked in the kitchens of Seattle’s most famous restaurants, namely the epicurean visionary Victor Rossellini’s legendary Four-10 with its tuxedoed waiters, starchy white napery, heavy silver serving pieces, and flaming table-side cookery.
Makin earned a degree from the respected culinary fortress Culinary Institute of America in Hyde Park, New York with perfect attendance and multiple awards for excellence. He then traveled to Dallas, Texas where he polished his managerial skills as Executive Chef of the Doubletree Campbell Center before being recruited to open thirteen properties for Kindred Watts & Associates of Houston.
Makin went on to work for such esteemed luxury hotel and resort groups as Italy’s Ciga Hotels, Vanderbilt Plaza, The Biltmore, and Caroline Rose Hunt’s Rosewood Hotels. While working with Ciga Hotels, Makin traveled to Italy for intensive study of classic Italian cuisine at The Grand of Rome, The Palace of Milan, and The Excelsior of Venice. Makin, upon returning to America, established himself as a World Class chef and received recognition by Food and Wine Magazine in 1985 as one of the top 25 chefs in America. Two years later, Food and Wine listed him among the top ten chefs in America.
Lured to California by The Four Seasons Hotel Los Angeles in 1991, Makin took over as executive chef. Makin led his team to excellence and they were hailed by California Food Writers Association as the Best California Cuisine Restaurant in 1992. In April of the same year, Chefs of America selected Makin as one of the top 100 chefs. Makin then left the Golden State for Sun International Hotels of South Africa where he received the great honor of being the executive chef selected to cater the presidential inauguration of President Nelson Mandela in March of 1994. In the years that followed, Chef Makin opened The Palace Hotel and Table Bay Hotel. He also served as Resort Executive Chef and West Coast Regional Executive Chef at the famous Sun City Resort. Prior to moving from South Africa to the Caribbean, Makin catered the presidential inauguration of President Thabo Mvuyelwa Mbeki in June of 1999.
Makin then opened and managed the Martineau Bay Resort until 2001, became Food and Beverage Director of South Seas Resort of Captiva Island in 2003, and returned to the Bahamas in 2004. Once in Paradise Island’s One & Only Ocean Club, Makin’s restaurant and resort group were named Best in the Atlantic 2004, 2005, and 2006. In 2007, Makin became Food and Beverage Director at Callaway Gardens of Pine Mountain, Georgia. In 2011, Makin and his wife, Maria, opened the Bakery & Café at Rose Cottage in downtown Pine Mountain.
The recognition and awards Makin garnered through the years have made him known to and treasured by epicureans the world over. His restaurants consistently win critical praise and top ratings. Makin’s dishes are indicative of confident chef with a well-developed palate, contagious enthusiasm for creativity, and talent to charm even the most discerning gourmand.