Attentive Professional Chefs

Creating delicious food everyday.

Catering Flavored With Care

Your students deserve to enjoy a meal as that brings them comfort, but also has the nutritional value for them to succeed. Greek Life By Dogwood ensures students  have a variety of snacks, breakfast, lunch, & dinner meals plans so students can focus on school. The planning , preparation, cooking, & serving may seem tedious, but for Dogwood Catering who does it day in & day out, it’s a smooth part of providing exquisite service.

Everyone of our Chefs is well prepared to make sure the food is delicious & nutritious so students are never board of our meal plans. From foods that bring back the memories of home to highly nutritious power meals, we’ve got you covered. Since each Chef is cooking with the same inspiration of quality, every plate is simply delicious.


Our Mission

We have a passion for transparent, no-nonsense customer service. We are focused on providing an elevated meal experience that no provider can rival. Not to mention our super competitive price, consistency, and professionalism. What separates us is attention to the chapters needs and listening to issues. We are hyper responsive to getting issues fixed. We've never lost a house & have a high retention rate of our staff.

Meet Our Chefs

Will Adamek- Atlanta born, chef will has been  behind the scene’s in Atl’s culinary scene for over 20 years- a former dish washer- the self-taught chef is now the Owner of Dogwood Catering and founder and executive chef of Greek Life by Dogwood.

Robert Grimes – Born in Marietta this home grown chef is self taught. IN 10 short years (3 with Dogwood)  working side by side with some of the industries best chefs,  Chef Robert has found a home with Dogwood as one of Greek Lifes’ campus managers.

Chef Taaj Smith– Born in Memphis, TN, chef Taaj is the youngest member of Greek Life team . Classically trained with a degree in Culinary Arts right here in Ga, Chef Taaj has stamped her name as one of the best chefs on the Georgia Tech campus. Just ask the brothers of Beta Theta Pi!

John Gosma – Ga native. Spent almost 10 yrs combined with The neighborhood dining group(Chicago’s, Bitter end) and ventured out from there. Spending time cooking in Vegas. Shortly after, I started dabbling in catering and private events and assisted with the opening of Relish in Roswell. 5 yrs in the sandwich game at rising roll. In the midst of that, started doing events for dogwood, and here we are. Love cooking Italian cuisine. I was raised on it. Cooking has always come natural to me. There is just something about dishing out great tasting food…

Tony Tumari – Born in Nairobi, Kenya- came in 2003 immediately started at Villa Cristina in Dunwoody – taught by his grandmother Tonys’ food profile can range easily from Indian to Caribbean.

Khalil Zellers – New jersey. Started cooking after my grandmother always asked me to help her in the kitchen,  just started liking the environment of cooking after a while. I also heard chefs get paid well!First job cooking was at waffle house for about year at 19yrs old making 7.55 an hr smhWorked in catering, Moes, pizza joints, quiktrip & even a couple shelters with the homeless cooking before dogwood! Guess i was groomed for it lol!