TALENT: Todd Richards
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 selftaught chef, he is a two-time James Beard Foundation Best Chef: Southeast semifinalist.
Now based in Atlanta, Richards is the chef and owner of Richards’ Southern Fried and serves as the Culinary Director of Jackmont Hospitality, overseeing award-winning restaurants One Flew South and Chicken + Beer, located 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, Buckhead 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. Additionally, he served as chef/owner of The Shed at Glenwood, The Pig & The Pearl, Rolling Bones Barbecue, and White Oak Kitchen & Cocktails.
He is an active Board Member of Wholesome Wave Georgia, a member of the Southern Foodways Alliance, and is a founding council member of the Atlanta Food & Wine Festival.
Chef Richards’ debut cookbook, SOUL: A Chef’s Culinary Evolution in 150 Recipes (Oxmoor House), was released to rave reviews on May 22, 2018. The book has been hailed as one of Garden & Gun's Best Books of 2018 (so far) as well as Amazon's Best Cookbook of 2018 (so far). He has been featured in The New York Times, Bon Appétit, Food & Wine, People, Esquire, CBS This Morning and more.
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