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Chef Todd Richards is an award-wining chef known for his contemporary cooking style fashioned in many cooking traditions; most noted Soul Cuisine and Southern Cuisine. He has garnered the prestigious AAA 5 Diamond Award for restaurant excellence from 2003 to 2008, Best Chef to Watch by Esquire Magazine 2011, 3 James Beard Nominations 2007, 2008, 2012, Best BBQ Restaurant by Bon Appetite 2008, Best New Restaurant by Conde Nast 2014, Eater Chef of the Year Nomination 2016 & Best Restaurant Dishes from Atlanta Magazine, Zagat Magazine 2016. In addition Chef Richards was named Best Chef 2016 by Thrillist an Online Magazine, appointed to the board of Wholesome Wave Charity and continues to be founder council member of Atlanta Food & Wine. Chef Richards’ book, Soul from Collard Greens to Escargot, is being published by Time Inc including Oxmoor House, Time Magazine, Southern Living Magazine, Food & Wine Magazine.
Chef Richards has worked for some of the most prestigious hotels and restaurants including The Fours Season Hotel Company (Atlanta), The Ritz-Carlton Hotel (Atlanta, Buckhead & West Palm Beach), The Oakroom @ The Seelbach Hotel (Louisville), Villa Christina (Atlanta), White Oak Kitchen and Cocktails (Atlanta). In addition Chef Richards has partnered and consulted in many successful ventures including One Flew South (Atlanta Airport), The Pig and The Pearl (Atlantic Station Atlanta), and Chicken & Beer (Atlanta Airport).
Chef Richards latest restaurant, with his partners Brewed to Serve Restaurants, opened Richards’ Southern Fried which has been named Best New Restaurant 2017 by the Atlanta Journal Constitution. Atlanta Magazine named 2 of the dishes chicken & waffles and the chicken sandwich as best dishes of 2016. Creative Loafing Magazine named a side dish of “Collard Green Pho” as best dish of 2017.