Ryan Crocker


Originally from Louisiana, Ryan Crocker brings more than two decades of experience to his role as general manager at Nine Mile Station. 

Throughout his teens and into his thirties, Crocker aspired to be a musician. In order to support his dream of becoming the next Dave Grohl, Crocker took a part-time job at a local deli, where he worked his way up to assistant kitchen manager. After moving to Atlanta in 2006, he continued working as a server and eventually enrolled at Le Cordon Bleu Atlanta. 

Over the years, Crocker has worn many hats in the restaurant scene – from dishwasher to bartending and hosting. His well-rounded experience led him to work at popular Atlanta restaurants including serving as general manager at Hampton & Hudson, Cypress Street Pint and Plate, and GRAIN; chef and general manager at The Albert; line cook at Kevin Rathbun Steak and Element Food Lab under acclaimed chef Richard Blais; and server at Front Page News. 

Crocker currently lives in Clarkson, Ga. with his wife and their two dogs, Gigi and Lola. When he’s not at the restaurant, Crocker can still be found jamming out, cooking and spending time with his wife. 


Jonathan McDowell


Jonathan McDowell brings 16 years of experience in the hospitality industry to his role as executive chef at Nine Mile Station. Since graduating from culinary school and working in kitchens across the country, McDowell has developed a deep passion for cooking quality food and delivering a superb customer experience.  

Born and raised in Los Angeles, McDowell moved to Atlanta in June 2010. His passion for cooking began in his grandmother’s kitchen in Tennessee, where he spent summer vacations as a child. With her encouragement, he decided to pursue a professional career in cooking and enrolled at the California School of Culinary Arts in Pasadena, Calif. 

Following school, McDowell furthered his career as prep cook with 20th Century Fox Studios, entremetier at Patina, a Michelin-star rated French restaurant in downtown Los Angeles, and sous chef at Saddle Peak Lodge in Calabasas, Calif. While living out west, McDowell was inspired by acclaimed chefs Eric Greenspan, Theo Schoenegger and Warren Schwartz. Since moving to Atlanta, McDowell worked as executive chef at local restaurants such as Roya Mediterranean Restaurant and Tapas Bar, Evoo Tapas Bar and Barcelona Wine Bar. 

He currently lives in Clarkson, Ga. with his wife and their two dogs, Gigi and Lola. In his spare time, he enjoys golfing and gardening.  


Randy Hayden


Formerly known as the “brew-ru,” Robert Merrick brings seven years of experience in the beverage industry to his role as assistant general manager at Nine Mile Station. Merrick strives to create a VIP experience for all customers by offering an unparalleled selection of choice beer, wine and cocktails to compliment the restaurant’s menu of European-inspired New American cuisine. 

Originally from Indiana, Merrick moved to Atlanta in 1997. He began his career at Hop City Craft Beer & Wine on Atlanta’s Westside, where he gained knowledge about craft beer and customer service, while developing a homebrew education program. In X, he joined the team at Cypress Street Pint and Plate, where he spent X years as X. 

He currently lives in Peachtree Corners with his wife, Rose, and two daughters, Cydney and Brittan. Outside of the restaurant, he enjoys spending time with his family and creating “outrageous” recipes in his home kitchen.