The story of Miss Kay’s is one of love and legacy, of family who learned passion for food at the feet of their mothers, grandmothers, and grandfathers. Three generations are represented in the recipes and stories of Miss Kay’s Sweets & Eats.

Alex Robertson Mancuso is the daughter of Alan & Lisa Robertson, and the granddaughter of Phil & Kay Robertson. She attended Louisiana State University before attending and graduating from the Louisiana Culinary Institute with a specialization in pastry. During her time in Baton Rouge, she married Vince Mancuso, who has also spent his career in the food service industry in corporate management. Soon after they wed, the couple moved to West Monroe. Miss Kay always wanted an outlet to share her recipes and passion for cooking with the public. With her national reputation as a talented home cook, Alex’s education and experience in the field and Vince’s management background, the idea for Miss Kay’s Sweets & Eats was born.

Alex & Vince have three children, Corban, Doc & Pearl. We can expect the heritage of feeding the soul with love, warmth and good food, to continue for further generations.

The concept for the business was originally a coffee shop and bakery, but soon West Monroe locals and visitors were clamoring for more Robertson family recipes. Jon Gimber, nephew of Phil and Kay, joined Miss Kay’s Sweets & Eats in January of 2018 after helping Jep Robertson get his food truck in Austin, Tx, up and running. His experience in operations and expertise in Cajun and southern food has helped Miss Kay’s grow in the lunch and catering arenas.

Jon grew up in south Louisiana, where the culture and food influenced him. His favorite thing about cooking good food is that it’s the centerpiece of community. He spent countless hours learning from his mom, Judy, Phil Robertson’s oldest sister. She taught him the art of preparing the “big pot” Cajun dishes that always simmered on the stove on the weekends when family and friends popped in for a visit to watch the Saints or the LSU Tigers play. After achieving a business degree from LSU-S, Jon spent several years managing his family BBQ restaurant where he learned the business side of the restaurant industry and how to feed the masses. He is a true foodie and loves studying the authenticity of great dishes – the stories they tell about the culture, which ingredients are key, when and how they are prepared.

Jon is married to his best friend and biggest critic, Megan. They have two children, Garrett and Hollis Anne. They often have family and friends over for any occasion, a gathering which is usually centered around a great dish!





My name is Ronnie Holt. I’m a native Georgian I was born in Buena Vista, GA. I lived the majority of my life on Atlanta GA. My favorite past times are fishing and cooking. I like to think that I have a calm personality and get along with almost anyone. In my early years I was taught by my mother and grandmother the art of southern cooking and hospitality. Growing up in the south you learn there is an art to cooking and I am thrilled my family started me off on the right foot. They truly created a path for me in the culinary world. I have been cooking for 34 years. I started out working in the fast food industry, which was a start but I wanted more. My search landed me in the hotel industry. Marriott Hotels to be exact. This is where I would start to get my full exposure in the culinary world which prepared for the journey ahead. I've worked in different restaurants and each one gave me the knowledge to become the chef I am today at Mary Macs Tearoom where I have worked for 20 years. This is where I found my home and the type of food I love to cook. I love coming to work and serving the 2k plus customers a day.


Call RESTAURANT at 404-876-1800 for a Wednesday, October 23rd dinner reservation.



224 Ponce De Leon Ave NE

Atlanta, GA 30308

Mac n Cheese Fries

Fries topped with Miss Kay's Mac n Cheese fries, bacon, candied jalapenos.

Served with Homemade ranch


Sous Vide Pork Chop with Jazzabel Sauce

Hand cut pork chop in sous vide and finished on the flattop. Drizzled with mayhaw jazzabel sauce.

Served with southern greens and hot water cornbread.


Louisiana Gumbo

Chicken and sausage gumbo cooked the way it was meant to be. Only way to get this outside south Louisiana is when we come to your town. Served over potato salad (like in St. John the Baptist Parish) with toasted French bread. We recommend a little Tabasco sauce to put it over the top.


Flying Tiger Beer & Peanut Butter Brownies