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Seagar's Executive Chef Thomas Mikesell

Graduating top of his class from the elusive Johnson and Wales Culinary School in Providence, Rhode Island, Executive Chef Thomas Mikesell has spent numerous years fine-tuning his culinary and leadership skills in various positions throughout the Atlanta area.

Prior to joining Seagar’s Prime Steaks & Seafood, Chef Mikesell dedicated nearly a decade of his career at notable eateries including STK Atlanta, Public School 404 Gastropub, Stoney River Steakhouse, Dodiyos Seafood, and Tommy Bahamas. Most recently, he served as the executive chef of Iron Hill Brewery, where he led a team of 42 employees.

In addition to his culinary arts and chef training at Johnson and Wales Culinary School, Chef Mikesell was hand picked by Marco Pierre White to train under a Michelin Star Chef in the United Kingdom for two years.

In collaboration with Sous Chef Fleetwood Covington, who trained under the leadership of Seagar’s previous executive chefs, Chef Mikesell brings a wealth of experience and finesse to Seagar’s, elevating the four-diamond experience guests expect. Together, they will emphasize high quality plates, showcasing design and taste.