Shrimp, Field Peas & Andouille Sausage in Smoked Tomato Broth
Watermelon Salad/Pickled Rind/Fromage Blanc & Toasted Peanuts
Curried Lamb Ribs with Crawfish Butter & Boiled Potatoes
Pound Cake with Whipped Cream & Brandied Cherries
Chef Todd Richards is an award-wining 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 the award-winning 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, 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.
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 Chicken. 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 Chicken, among the Best New Restaurants of 2017.
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Chef Todd Richards shares his personal culinary exploration of soul food. While his dishes are rooted in family and the American cuisine known as soul food, he doesn’t let his heritage restrain him.