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, Richards was named a 2008 and 2013 Semifinalist for the James Beard Foundation Best Chef: Southeast. Richards has helmed the kitchens of 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 AAA 5 Diamond Award for 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 Richards’ Southern Fried. He is the Director of Culinary for One Flew South and Chicken & Beer in Hartsfield-Jackson Atlanta International Airport. Chef Richards’ cookbook, “SOUL: A Culinary Evolution in 150 Recipes,” published by Time Inc. Oxmoor House Books will be released on May 22, 2018.