With innovative restaurant-quality cuisine crafted from the freshest produce and ingredients available, Proof of the Pudding @ GICC is ready to challenge your catering expectations.
We take pride in every plate that leaves the Proof @ GICC kitchen. Whether we’re dishing up fine-quality concessions, catering your meeting or exhibit hall booth, or serving banquets large and small, each and every meal is mindfully prepared from bright, fresh, in-season produce and ingredients.
From all-American classics to international cuisine, our range of creative flavors will satisfy any palate. Choose from any of our delicious variety of standard menus, or let us develop a one-of-a-kind custom menu that will help elevate your event into a smashing success.
Our facility, modern and beautiful, provides an elegant backdrop for our memorable fare. At 40,000 square feet, our ballroom is one of Georgia’s largest, and our 9,800 square foot state-of-the-art Culinary Arts Center keeps us amply equipped to serve up to 4,000 unforgettable meals at one time. We added service to the Gateway Center Arena with their grand opening in 2019.
We are hyper-local about how we source all of our produce, partnering with Freshpoint and Royal Food Service to ensure that 98% of our produce is procured from Georgia and the surrounding states. We source all of our Chicken straight from a local poultry farm in Gainesville Georgia to support our local communities.
Private tastings are available. Contact our Sales Team to find out more: catering@gicc.com
Proof Awards
- 2023 Atlanta Business Chronicle’s Pacesetter Awards
- Ranked #33 among Atlanta’s Fastest Growing Companies
- 2023 Atlantan A-List
- Chef Vagn was selected for this exclusive list
- 2023 Best Caterer from Modern Luxury Jezebel Magazine
- 2023 Allie Award Winner for the following categories:
- Best On-Premise Catering – Savanna Hall at Zoo Atlanta
- Best Off-Premise Catering – The President’s Cup Golf Tournament at Quail Hollow Club
- Best Culinary Presentation – The Complete Holiday Experience
- 2024 ACE Winner for:
- Best On-Premise Catering – Standing the Test of Time Event Catered Micro Event of the Year – She Said Yes Proposal
- Best On-Premise Catering – GICC ANNUAL DMO BREAKFAST
Meet Our Chefs!
Where were you born and raised?
I was born outside of Miami but my family moved up to Marietta before my 1st birthday so I essentially have always been in Georgia.
How long have you been with Proof & GICC?
I’ve been with Proof for 5 years and I cannot say enough great things about this company, the accomplishments that our leadership has done and the direction of where our company is heading.
Where were you before coming to us?
I was the Sous Chef for the Atlanta Falcons Training Facility in Flowery Branch for a couple year and then moved on the open the Atlanta United Training Facility in Marietta. I had a great experience at both of these locations combining my two passions of food and sports.
Tell me about your culinary education and training.
I went to culinary school at a little tech college outside Athens but I really grew and developed my skills and knowledge through working in the local restaurant and catering industry in Athens Georgia in my early 20’s.
Have you maintained your passion for cooking outside of work? If so, how?
I love to cook inside and outside of work, as with anything I go through waves of infatuation and intolerance with cooking at home. I love to cook new and excited foods or for other people at home but if I’m being honest and it was just me by myself, I would probably be eating out most meals.
What is your signature dish inside and outside of work?
Inside work I am probably best known for being relatively unpredictable, which is something that I am proud of. I don’t want to be the BBQ guy or the guy that makes a good mac-n-cheese I want to be the guy that always impresses and is trying new things. I’d say some of our hits are our Latin and Asian inspired fusion menus, I love to create menus specifically for our clients’ events. It makes them have a sense of ownership of the food as well and they will tend to appreciate it more.
Outside of work I like to make food that calms me down, I get so worked up and hyper focused on the details of our catering at GICC that when I get home I want to have something simple and slow. Smoking a brisket or ribs is almost a math equation of time & temperature, set it and forget it cooking that really lets me relax knowing there’s something great happening.
To see Executive Chef, Matt Finley cooking on live TV for all of Atlanta to enjoy, click here.
