Chef Todd Richards is an award-winning chef known for his contemporary cooking style rooted in Soul and Southern cuisine. A native of Chicago and based in Atlanta since the early 1990s, Richards is a self-taught chef and two-time semifinalist for James Beard Foundation Best Chef: Southeast.
Richards is the Culinary Director of Jackmont Hospitality, overseeing One Flew South and Chicken+Beer, both located in the world’s busiest airport, Hartsfield-Jackson Atlanta International Airport. One Flew South is a two-time James Beard-nominated fine dining restaurant on Concourse E specializing in Southern-inspired global cuisine. Chicken+Beer, owned by hip-hop icon Chris “Ludacris” Bridges, is located on Concourse D and specializes in Southern food. Chef Todd is the chef/owner of Richards’ Southern Fried and has previously helmed the kitchens of prestigious hotels and restaurants including The Shed at Glenwood, The Pig & The Pearl, Rolling Bones Barbecue, White Oak Kitchen & Cocktails, 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.
Chef Richards’ debut cookbook, SOUL: A Chef’s Culinary Evolution in 150 Recipes (TIME Inc., Meredith Corporation), was released to rave reviews in May 2018. The book has been hailed as one of Garden & Gun's Best Books of 2018 as well as Amazon's Best Cookbook of 2018. He has been featured in The New York Times, Bon Appétit, Food & Wine, People, Esquire, CBS This Morning and more.
Todd is an active Board Member of Wholesome Wave Georgia, a member and supporter of the Southern Foodways Alliance, and is a founding council member of the Atlanta Food & Wine Festival.
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