Chef Todd Richards is an award-wining chef known for his contemporary cooking style rooted 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 has helmed the kitchens of prestigious hotels and restaurants including Villa Christina, White Oak Kitchen & Cocktails. The Four Seasons Hotel Atlanta, The Ritz-Carlton (Atlanta, Buckhead and West Palm Beach) and the Oakroom at the Seelbach Hotel, which garnered the prestigious AAA 5 Diamond Award for restaurant excellence under his tenure. Chef Richards has also . Richards has served as chef/owner of The Shed at Glenwood, The Pig & The Pearl, Rolling Bones Barbecue, White Oak Kitchen & Cocktails and Richards’ Southern Fried, he also consults on One Flew South and Chicken & Beer in Hartsfield-Jackson Atlanta International Airport. 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, published by Time Inc. Books; Oxmoor House, will be released on May 22, 2018.