Ryan Hidinger - Chef de Cuisine
Ryan was born and raised in Zionsville, Indiana.  He attended The Art Institute of Atlanta and after graduation moved back to Indianapolis to pursue his culinary art.  There he worked under Chef Greg Hadesty at his sushi bar H2O Sushi for 2 ½ years.  Ryan ran the sushi bar for a year before leaving to work at Elements, another of Chef Greg's restaurants.  Elements served contemporary American cuisine, drawing from French, Asian, and Mediterranean influence.  Ryan and his wife decided to explore the country a little and ended up in Atlanta.  He spent a year on the line at Bacchanalia and was promoted to sous chef at their sister restaurant Float Away Café.   Ryan wants to own a restaurant and decided it was time to work someplace that resembled one he hoped to own.  A friend tipped him off to Muss and Turner's, and he's been here ever since.

Gregg Baker – Sous Chef
Gregg was born in Marietta. He has worked his way up through the ranks, starting as a dishwasher and working his way up to sous chef. He comes to Muss & Turner’s from an Athens bistro where he worked for 6 ½ years. There he did an apprenticeship under Chef Lamar Thomas and for four years developed his culinary talents. As sous chef at Muss & Turner’s, Gregg delights us with his gastric delights, lending imagination and love of food to his creations.

Ben Barth – Saucier
After attending Georgia Southern College, Ben worked in a neighborhood restaurant in Statesboro, where he rose from dishwasher to ultimately become its General Manager. His need and desire for further development and to be a chef brought him to the steps of M&T in 2007 where he now serves as Saucier. You will be hard pressed to find some more eager to help or learn.

Chris Talley- General Manager
Chris grew up in the South Eastern Georgia “Low Country”. Raised in Glynn County, he grew up working and eating in the fresh seafood restaurants of St. Simons Island and the Golden Isles. During his college years, Chris worked his way up through restaurant management in Athens GA. Chris currently resides in Smyrna with his wife Beth and their Irish Setter.  Chris is a Service Freak and a Food Junkie. He loves learning about the culinary arts and is constantly seeking new ways to engage and encourage the customer experience.  Chris is also a musician. If you are interested in hearing his music, check out www.christalleymusic.com

Michele Tompkins- Asst. General Manager
Born in Elizabeth, New Jersey, Michele K. Tompkins’s affection for food came from hanging around the kitchen with her grandfathers--both the official cooks for their respective households. It is most likely her genuine passion is also partly derived from life experiences living in cities like New York, Hartford, Orlando, Asheville, Chicago and of course Atlanta. After being in the world of media, Michele started a fresh new path into the world of Culinary Arts on a professional level at Cooking Hospitality Institute of Chicago, Le Cordon Bleu. While attending school there, she completely submerged in the industry from FOH to BOH and she transformed into the urban foodie she is today. Her love for food is rivaled by her neurosis about delivering superior service and making people happy. Her goal is to operate her own restaurant concepts in the future.

Eleanor Seale - Office Manager
Eleanor is a native New Yorker who has lived in Atlanta for fifteen years.  Her background in business administration serves her well at Muss & Turner's where she is office manager.  She has experience in both the healthcare and food and beverage industries, having managed a franchise in Newark Airport and owned a wine and liquor shop in New York.  After retirement, Eleanor decided to pursue her passion for food and attended LeCordon Bleu Culinary Arts Institute for six months, where she heard about a restaurant opening in Smyrna named Muss & Turner's.  She applied for a position and the rest is history.