Chef Todd Richards is the culinary director of Jackmont Hospitality where he has overseen the development of chef-driven restaurant concepts such as One Flew South and Chicken+Beer in airports from LAX to Hartsfield-Atlanta. His 2019 book Soul was an IACP Cookbook Award winner. He gained the attention of critics and foodies alike when he helmed the kitchens at The Shed at Glenwood, the Pig and the Pearl, Rolling Bones Barbecue, White Oak Kitchen and Cocktails, the Four Seasons Hotel, the Ritz-Carlton, and the Oakroom at the Seelbach Hotel, which garnered the prestigious AAA 5 Diamond Award for restaurant excellence during his tenure. A native of Chicago, he has called Atlanta home since the early 1990s.
