Waldorf Astoria Atlanta Buckhead is proud to announce the appointment of Chef Todd Richards as Executive Chef, orchestrating all culinary operations at the Forbes 4-star hotel, including the property’s on-site restaurant Brassica, signature tea service, in-room dining, and banquets. Richards, a celebrated Atlanta-based chef, award-winning author, and two-time James Beard Award semifinalist, brings a nationally recognized voice, deep cultural storytelling, and a guest-centered approach to one of the city’s most distinguished destinations. 

 

Richards joins Waldorf Astoria Atlanta Buckhead following an impressive career that has shaped Atlanta's dining scene and left a mark beyond the city. He previously served as the opening chef for One Flew South at Hartsfield-Jackson Atlanta International Airport, where his team made history as the first airport restaurant to contend for a James Beard Award, and he is the chef and part-owner of popular soul food spot Soul: Food & Culture at Krog Street Market. A twice-published author, his debut cookbook, Soul: A Chef’s Culinary Evolution in 150 Recipes, won the 2019 IACP Award for Best American Cookbook and was named one of the Best Cookbooks of the Year by Grub Street and Food52. Roots, Heart, Soul: The Story, Celebration, and Recipes of Afro Cuisine in America, released in 2024, further cemented his role as a leading culinary storyteller and inspired his podcast of the same name.

 

“After years in restaurants, returning to luxury hospitality felt like an unexpected and exciting next chapter,” said Executive Chef Todd Richards. “What drew me to Waldorf Astoria Atlanta Buckhead was the opportunity to cook with real intention and freedom. The entire team encouraged me to shape a dining experience that reflects both this city and my Southern perspective. The food is seasonal, expressive, and technique-driven, while still delivering the sense of refinement guests expect. It’s exceptional hotel dining with a strong sense of place, seen through my lens of Atlanta.”

 

Richards is no stranger to hospitality. A Chicago native, he first touched down in Atlanta in the early 1990s to train under Executive Chef Darryl Evans at the Four Seasons Atlanta. He went on to hold leadership-level roles in the kitchens of The Ritz-Carlton in Atlanta and Palm Beach, as well as the Seelbach Hotel in Louisville, before returning to Atlanta in 2008.

 

At the Waldorf Astoria Atlanta Buckhead, Richards will play a present, hands-on role in shaping the hotel’s next chapter, crafting menus inspired by Georgia’s seasons and partnering closely with local farmers and purveyors. Drawing on classic French technique and thoughtful sourcing, he will reinterpret soul food staples with nuance and care, refining familiar flavors through precise execution to create a destination restaurant that feels both deeply rooted and ever evolving.

 

Richards’ arrival coincides with an exciting time for the property, including Brassica’s upcoming four-year anniversary and a lively programming lineup, from a weekend-long prix-fixe Valentine’s Day dining experience to themed teas such as a Bridgerton-inspired masquerade tea and a Galentine’s tea. Under his leadership, guests can look forward to fresh takes on Brassica’s brasserie-inspired dishes, along with elevated culinary experiences sprinkled throughout the hotel.

 

For more information or to make a reservation, please visit the Brassica OpenTable platform and follow along on Instagram and Facebook for the latest updates.

 

More information can be found at Waldorf Astoria Atlanta Buckhead. Be sure to follow along on Instagram and Facebook for the latest updates.