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Chef Todd Richards is an award-winning chef known for his contemporary cooking style rooted in Soul and Southern cuisine. A native of Chicago and self-taught chef, he was named a 2008 and 2013 Semifinalist for James Beard Foundation Best Chef: Southeast. Richards is the chef and owner of Richards’ Southern Fried and the Culinary Director of Jackmont Hospitality, overseeing award-winning restaurants One Flew South and Chicken + Beer in Hartsfield-Jackson Atlanta International Airport. He has previously helmed the kitchens of prestigious hotels and restaurants including The Four Seasons Hotel Atlanta, The Ritz-Carlton (Atlanta, Bulkhead and West Palm Beach), Villa Christina and the Oakroom at the Seelbach Hotel, which garnered the prestigious AAA 5 Diamond Award for restaurant excellence under his tenure. Richards has served as chef/owner of The Shed at Glenwood, The Pig & The Pearl, Rolling Bones Barbecue, White Oak Kitchen & Cocktails and (currently) Richards’ Southern Fried. He is an active Board Member of Wholesome Wave Georgia, the Southern Foodways Alliance and is a founding council member of the Atlanta Food & Wine Festival. Esquire Magazine named him Best Chef to Watch in 2011, Thrillist named him among Best Chefs in Atlanta in 2016 and the Atlanta Journal-Constitution named chef Richards’ most recent restaurant, Richards’ Southern Fried, among the Best New Restaurants of 2017. Chef Richards’ cookbook, “SOUL: A Chef’s Culinary Evolution in 150 Recipes,” published by Time Inc., Oxmoor House Books, was released on May 22, 2018.