First comes food, then comes marriage. Congratulations are in order after the CEO and founder of Slutty Vegan Pinky Cole and founder of Big Dave’s Cheesesteaks Derrick Hayes wed in a luxurious Atlanta affair.
The pair said their “I dos” at an intimate gathering at St. Regis in Atlanta’s upscale Buckhead neighborhood where close to 300 family and friends celebrated their union in love.
“It’s a fairytale, a Cinderella wedding,” Cole told People in an interview. “Just the other day, my mother saw me in my dress for the first time, and I never thought I would see myself in a wedding dress. It’s a dream come true because I’m doing something that no one in my family has ever done. To be the first to have a wedding is a big deal. I’m breaking generational patterns and creating a new one.”
Cole, 35, met Hayes, 36, in 2020 at a business meeting at Sunflower Café. “We talked about politics and connected as friends from there on,” recalls Cole. They fell in love and became engaged two years later.
“Becoming husband and wife means everything to me because I can finally share myself with someone and become a union,” Hayes said. “I’m looking forward to it because it allows me to raise my kids in an environment I want to see them in. I believe everyone wants to be happy, and I’m seeing that true happiness come into my life.”
Tasha Cobbs Leonard sang at the ceremony as the bride walked down the aisle in a beautiful Milano di Rouge dress. The strapless gown featured a plunging deep-V neckline with beaded lace and mesh silk. A detachable Cathedral train and Cathedral-style veil completed the look.
The pair share two children D Ella, 1, and Derrick, 11 months. Hayes is also the father to Denver, 7, and Dallas, 9.
The wedding’s décor was nothing short of extraordinary. Majestic chandeliers, lush mauve, blush and ivory floral, and gold and ivory China accentuated the already-lavish venue.
Now, the good part: food!
Guests had the option to choose from a wide variety of starter options, including a strawberry carpaccio with baby watercress and frisée, crumbled peppercorn feta, caramelized pecans, balsamic caviar, basil vinaigrette. For the entrees, sundried tomato and goat cheese stuffed chicken and salmon, herb roasted shrimp, olive and herb whipped potatoes and baby vegetables in a basil butter sauce was served. The vegan option included a pan-roasted maitake mushrooms with truffle, vegan roman gnocchi, peas, curled radish, mushroom and sherry reduction and chef’s garden greens.
“This wedding is a dream come true,” Hayes concluded. “It will be a day of love for so many. It will connect people who may have had hardship in their own relationships, friendships, and family and will bring everyone together.”
