A self-taught chef, Todd Richards’ history in Atlanta, GA includes roles as Executive Chef at The Ritz-Carlton Buckhead, Partner/Chef at The Shed (where he was recognized as a James Beard Best Chef semi-finalist), as well as Concept Developer for One Flew South, the nation’s top rated airport restaurant. Todd honors regional culinary tradition while passionately pushing the boundaries of modern technique and creativity. With an artistic appreciation for ingredients and flavors, Todd presents dishes that both challenge the diner and provide an approachable, satisfying experience. Now at the helm of the kitchen at White Oak Kitchen & Cocktails, Todd works to leverage the classical nature of his experience at The Ritz-Carlton with the unpretentious nature of neighborhood restaurants.
Accolades & Publications
- James Beard Foundation – Best Chef: Southeast Semi-finalist (2006-2008, 2013)
- AAA – Five Diamond Restaurant Award Winner (2004-2008)
- Esquire – Best New Chef (2011)
- Southern Foodways Alliance – Glory Foods Scholarship Award (2007)