2019 Players Tailgate Venue

Dak Prescott at the 2018 Players Tailgate

Host Guy Fieri and Emcee Charissa Thompson

Charissa Thompson and Cam Jordan

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2019 Players Tailgate Atlanta

The Players Tailgate is rated the #1 event to attend multiple years in a row on Super Bowl Sunday.

You do NOT need a Super Bowl Ticket to get into the Players Tailgate

Guy Fieri is coming to Atlanta – we’re planning something special for you.

February 3, 2019 opens at 1:30 pm to kickoff

About the Tailgate:

Bullseye Event Group’s exclusive Players Tailgate at the Super Bowl has earned the reputation as the best Super Bowl pre-game experience, where over 30 active NFL players, celebrities and guests eat, drink and get entertained before the big game. Described as a culinary experience in itself, The Players Tailgate features open premium bars and all-you-can-eat dining with gourmet dishes. America’s most recognizable celebrity chef, Guy Fieri, returns as host for the 2019 Players Tailgate, helping prepare the food with the top caterer in the United States, Aaron May. Operation BBQ Relief responds to natural disasters and other situations to help feed displaced residents and emergency personnel. The Players Tailgate is proud to partner with Operation BBQ Relief in preparing our food and bring much needed awareness to what Operation BBQ Relief does for our Country in a time of need. As the charity of our choice a portion of the proceeds will help fund Operation BBQ Relief and families when disasters hit.

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The Venue:

The 2019 venue for The Players Tailgate at Super Bowl weekend in Atlanta as always in a prime location, Pemberton Place. A glass structure will be constructed in the heart of everything for Super Bowl weekend in downtown Atlanta.

The glass paneled structure will be located at Pemberton Place which is parallel Centennial Olympic Park, between the World of Coke, the Civil Rights Museum and the Georgia Aquarium. You will NOT need a Super Bowl Ticket to attend and all ages are welcome. The Players Tailgate indoor/outdoor entertainment pavilion is just 4 blocks from the security perimeter of Mercedes-Benz Stadium, and the décor includes multiple marble bars, leather furniture and crushed red velvet banquettes.

The stage where 2019 emcee Sage Steele will interview many of the current, active football players will be the biggest statement that guests will experience in the pavilion, among many other amenities, including:

  • Entire Pavilion Sisal Carpeted
  • State-of-the-art AV/lighting/speakers
  • Soft, plush comfortable leather furniture
  • Bathrooms
  • Heated/Air Conditioned
  • Large outdoor covered deck

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The Chefs:

Guy Fieri: Host & Celebrity Chef for the 2016, 2017, 2018 & the upcoming 2019 Players Tailgate Atlanta

Guy Fieri, the most recognizable Chef in America, returns to bring his signature recipes and style as the headliner to an exclusive all-you-can-eat menu for The Players Tailgate attendees again in Minneapolis for the 2018 Super Bowl. This is Guy’s fourth Players Tailgate serving as our host and Chef (2016, 2017, 2018 and upcoming 2019) and each time he has upped the menu! Guy Fieri can be seen on television almost every day on the Food Network. His shows include Diners, Drive-Ins and Dives, Guy’s Big Bite, Guy Off the Hook, Dinner: Impossible, Guy’s Grocery Games, Rachael vs. Guy: Celebrity Cook-Off, The Next Food Network Star, Ultimate Recipe Showdown, The Best Thing I Ever Ate and Minute to Win It, just to name a few.

Aaron May: Celebrity Chef for 2015, 2016, 2017, 2018 & 2019 Players Tailgate at the Super Bowl

2019 Chef Aaron May a top chef in America can prepare an incredible meal for 2 to 200 people, in order to considered one of the best caterers in America you need to be able to create a meal for 2200 and have it as good as that meal for 2 to 200. That is why Aaron May is considered the BEST caterer in the US. Aaron has been part of The Players Tailgate for the last 5 years. Chef Aaron May has ownership in Bullseye Catering Group where he makes his awesomeness available to you. Chef May is classically trained in Paris at the Ecole Ritz Escoffier and is inducted into the Arizona Culinary Hall of Fame in 2010 as a “Chef Extraordinaire.” He has been featured on Food Network’s wildly popular Diners, Drive-Ins and Dives and TLC’s Best Food Ever. His fiercely loyal fan base has recognized him with many local awards, including “Best Tapas” and “Best Speakeasy,” and he has also garnered attention from national publications such as Food & Wine, Condé Nast Traveler, Sunset Magazine and USA Today. A quick mind and a low threshold for boredom, which goes a long way toward explaining the restaurant empire he’s building. Given his passion for food and irrepressible creativity, is why he is considered one of the top caterers in America.

Thiago Silva

Born in Brazil and raised in Queens, New York, Thiago Silva IS CONSIDERED “THE MAN” when it comes to pastries. Thiago epitomizes the self-made, obsessive pastry chef. During high school, he interned at Fauchon, the iconic French epicerie where he learned classic pastry technique. He then worked for three years under Chef Alfred Stephen at Olives restaurant in New York before moving on to Abe & Arthur, an EMM Group restaurant under which he’d eventually move into the Executive Pastry Chef position. For years, Thiago designed and implemented dessert menus with the daily responsibility of creating unique desserts for for celebrity clients including Derek Jeter, John Legend, Sophia Vergara, Lady Antebellum, Brook Shields, and the 2011 New York Giants Champion Team.

He’s been honored with accolades including Zagat’s “30 Under 30” of 2013, Dessert Professional Magazine’s “Top Ten Pastry Chefs in North America” of 2015, and People Magazine’s “14 Sexiest Chefs in America” in 2015.

Ken Oringer

As one of Boston’s most notable chefs and restaurateurs, Chef Ken Oringer began his carret in San Francisco @ acclaimed dining destination Silks in the Mandarin Oriental Hotel. At Silks, he began to attract attention for his distinctive, Asian-accented style nd his flair for making the most out of cutting-edge ingredients. Traveler magazine named Silks “one of the top twenty restaurants in America,” and raves followed in the Zagat Survey and Gourmet. Ken opened Clio in Boston, an elegant restaurant within The Eliot Hotel serving a contemporary French-American menu that marries schooled technique with an artful, Asian-inspired approach. Within the first year, Clio was named “Best Newcomer of the Year” by Gourmet magazine and made John Mariani’s respected list of “America’s Best New Restaurants” in Esquire. The early success of Clio earned Ken a James Beard Award nomination for Best Chef Northeast four years in a row, ultimately being honored with Best Chef in the Northeast & Clio was named one of Gourmet magazine’s “Top 50 Restaurants in America”

Jamie Bissonette

Jamie Bissonnette is the James Beard Award—winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Little Donkey and Toro in New York City. Toro received rave reviews from outlets like The New York Times and New York Magazine. Jamie has taken the Toro concept and expanded it to Bangkok, Thailand.

Bissonnette is a winner of the Cochon 555 nose-to-tail competition, was awarded the inaugural People’s Choice: Best New Chef award by Food & Wine magazine. In May 2014, he was honored with the James Beard Foundation award for Best Chef: Northeast.

Michael Voltaggio

Voltaggio was the winner of the sixth season of Top Chef, Bravo’s show.

Michael has worked under modernist master José Andrés as chef de cuisine at Andrés’s Beverly Hills restaurant The Bazaar but his career began @ The Greenbrier’s prestigious culinary apprenticeship program During his tenure as Chef de Cuisine at The Bazaar by Jose Andres, the restaurant was nominated for the James Beard Foundation Award for Best New Restaurant.

Voltaggio was the Chef de Cuisine at The Dining Room, Langham Huntington Hotel & Spa in Pasadena, which received several culinary awards, including the AAA Five Diamond Award, the Mobil Five-Star Award, and a Michelin Star, one of the few held by restaurants in the US.

Voltaggio his own Highly successful ink restaurant in West Hollywood, California Voltaggio’s goal with the restaurant was to create what he called “modern Los Angeles cuisine It was named America’s best new restaurant by GQ Magazine in March 2012.

David Rose

Chef David Rose finds inspiration in his surroundings and identifies as a southern chef, creatively reinterpreting classic southern fare by incorporating the refinement of his french culinary training, with his signature bold flavors, and the occasional flair from his family’s Jamaican recipes. Chef Rose is a Food Network/TV personality & serves as a national brand ambassador for Nissan USA and Big Green Egg. Rose is also the founder and creator of the TLC Experience (Tastings • Libations • Cigars), where he partners with spirits and cigar companies to create extraordinary dining experiences. Recently, he has been named as a brand ambassador for Davidoff/Camacho Cigars.

Rose has appeared as a finalist on Food Network Star (Season 13), cooking head to head with Bobby Flay and fielding praise from Giada de Laurentiis. Chef David Rose is a regularly appearing guest chef on The Steve Harvey Show, Hallmark Home & Family, Pickler & Ben, HLN, Sisters Circle Live, Fox & Friends, local morning shows across the country, and as a celebrity chef judge for the CBS Chef’s Classic.

Fox Bros BBQ

Fox Bros. BBQ is THE staple in Atlanta and throughout the Southeast. Massive media recognition include ABC News, Food Network, Forbes Travel Guide & Maxim to name a few. You say you have had the best BBQ ever, then you try Fox Bros and that is when you know you have had the best BBQ ever.

Big Green Egg

In the beginning there was wood, dry leaves, lightning and eventually, fire. Early man soon learned about the flavor benefits of cooking meat over this exciting discovery .Later cultures discovered that the results were even better when the fire and food were contained inside a dome-shaped, vessel. Today the Big Green Egg is a modern-day evolution of these ancient cookers. Its design is modeled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japanese beginning in the 3rd century.

Big Green Egg is now the world’s largest producer and international distributor of the highest-quality ceramic cooking system. The Players Tailgate is partnered with the Big Green Egg to give our chefs the most optimal grills in preparing our food.


SBLII in Minneapolis – Chef Akira Back
SBLII in Minneapolis – Chef Brian Malarkey
SBLI in Houston – Chef Eddie Jackson
SBLI in Houston – Chef Douglas Rodriguez
SB50 in San Francisco – Chef G Garvin
SB50 in San Francisco/SBXLIX in Phoenix – Chef Beau MacMillan
SBXLVIII in New York – Chef Marcus Samuelsson
SBXLVII in New Orleans – Chef John Besh

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2019 Players Tailgate Emcee:

Sage Steele

We take great pride in selecting the Tailgate Emcee for each Super Bowl. When you have had Michael Strahan, Erin Andrews, Lindsey Czarniak, Jaymee Sire and Charissa Thompson as your previous Emcee’s, you have big shoes to fill. Historically we take our time to find an emcee who is on top of their game and one we feel our Players Tailgate guests enjoy. After several years of trying we are finally able to announce we have Sage Steele this year as our 2019 Emcee for the Players Tailgate.

Sage Steele is one of ESPN’s most popular and respected commentators, currently serving as the anchor for the 6 p.m. ET SportsCenter with her co-anchor Kevin Negandhi. Steele also serves as the lead host for SportsCenter on the Road.Steele’s lead role for SportsCenter on the Road includes on-site, day-long and pre-event coverage for the biggest sports events of the year, including the NBA Finals, the Super Bowl, World Series, the Masters, the College Football National Championship and many more. Steele was named SportsCenter on the Road host in September of 2016. Steele showed her great range in sports by formerly hosting NBA Countdown on ESPN and ABC for four seasons/ For five years prior to the NBA assignment, Steele was a full-time host of SportsCenter ESPN’s flagship show, and had previously contributed to ESPN First Take, Mike & Mike in the Morning, and SportsNation. Steele hosted SportsCenter’s daytime coverage of the NBA Finals in 2012 and 2013, and has covered every NBA Finals since 2012.

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2019 Players Tailgate DJ:

Official DJ of the Players Tailgate

As the first professional sports franchise DJ in the United States, DJ Irie is the official DJ of some of the most iconic brands in the world, such as Carnival Cruise Lines, the Miami Heat, Target, Mountain Dew Kickstart, Evian, Jamie Foxx and more, making himself one of the most established DJ’s in the industry. At the 2017 Players Tailgate at Super Bowl LI, DJ Irie provided his world-class entertainment to help set the stage for the biggest and best pre-game tailgate in Houston before Super Bowl LI. In 2018 DJ Irie was donned “The Official DJ” of the Players Tailgate, 2019 will be his 3rd year for DJ Irie setting the vibe for this iconic event.

2019 Players Tailgate Menu

Raw Bar Station

Lobster Rolls and Black Truffle Sliders
Oysters with Cocktail Sauce, Mignonette, Lemons and Green Tabasco
Jonah Crab Claws with Classic Louis Dressing
Caviar on Mini-Waffles with Creme Fraiche, Chives and Dill
Classic (but not too-classic) Shrimp Cocktail
Octopus and Shrimp Campachana with Saltines
Tune and Foie Gras Tataki with Aji Amarillo

Aaron May’s Malibu Burger Co. Cheeseburgers

Stadium Classics

Artisan Sausages, Mustards, Soft Pretzels

Michael Voltaggio’s Pastrami Short Rib

Served with Arroz con Mushrooms

Bird & Bone

Fried Chicken with Hot Sauces and Pickles

Fox Bros. BBQ

Whole Hog BBQ with ALL the Fixin’s

Operation BBQ Relief

Prime Rib Sliders

Big Green Egg

Smoked Lamb Belly from chef David Rose

Guy Fieri’s Taco Joint

Carne Asada Tacos
Achiote Chicken Tacos

Bullseye Baby Back Ribs & Chicken Wings Bar

Chef Thiago Silva’s Championship Chocolate Adventure

Premium Bar:

Players Tailgate guests will be able to choose from the premium beer, wine and spirits options.

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