Our People

Our core philosophy and guiding principle is: PEOPLE MATTER MOST.

We believe if you’re going to build a company for long-term success, you have to know what’s important to you and your business, then deliberately focus on it. We know that we are in the human connection business and our culture is dependent on people who genuinely care. Without guests who leave happy and talented staff who care about our guests, we won’t exist as a business. So, we do business in a way that illustrates our respect for people.

Todd Mussman

Todd Mussman, or “Muss,” as he’s known, is a CIA-trained chef who worked with Fifth Group at the Food Studio, South City Kitchen, and Sala before opening Muss & Turner’s.

You might meet someone as knowledgeable about food, but we seriously doubt you’ll ever meet anyone as passionate. From crawling on his belly in the forest foraging morel mushrooms to breaking down whole hogs and turning them into delectable delights, Todd can do it ALL in the kitchen. With his deep knowledge and passion for food plus his good looks, he is usually the one you’ll see on TV or executing cooking classes at our restaurants.

Muss spends his time assisting wherever needed in daily operations while managing Muss & Turner’s East Cobb. You’ll know he is originally from Boston as soon as he opens his mouth. Sorry ladies, Muss is married and lives in Smyrna with his wife, two kids and dog. In his spare time, he loves to spend time on his hunting lease and cooking: his passion for food is not left at work. Muss is a founding board member of The Giving Kitchen and takes an active role every year and executing TEAM HIDI, their primary fundraising event.

Ryan Turner

Ryan Turner is usually referred to as the Business Dude.

Since college he has worked in every role in a restaurant from dishwasher to bartender. Turner was the food & beverage manager at East Lake Golf Club prior to cutting his “business teeth” by opening Muss & Turner’s in February of 2005. Since signing his first lease he has been drinking from a fire hose, adjusting and adapting on the fly. Turner has stared down financial disaster multiple times and is eternally grateful to have experienced the not-so-gentle cupping of the Great Recession so early in his business career..

Turner spends his time managing Muss & Turner’s, our Back Office Support team, Marketing / PR and Group Dining sales as well as running point on real estate, legal and financing.

Turner serves as Board Chairman of The Giving Kitchen and was the 2015 Board Chairman of the Georgia Restaurant Association. Turner was named the 2014 Business Person of the Year by The Metro Atlanta Chamber and the Atlanta Business Chronicle in the Experienced Entrepreneur category. He was named a Who’s Who in the Atlanta Business Chronicle’s 2016 Hospitality Quarterly.

He and his partners were recognized as the Georgia Restaurant Association Restaurateurs of the Year in 2011. In 2013 they received the GRA’s Restaurant Neighbor Award for their involvement in founding and launching the The Giving Kitchen. In 2015 the Unsukay partners were awarded the National Restaurant Association’s Cornerstone Humanitarian Award.

Originally from Maine, he attended the University of Vermont, did a term of service with Americorps along the border of Mexico, carpetbagged his way to the Atlanta in 1995, looking for a Georgia Peach, a job, and some warm weather (in that order). He ultimately found all three and now lives in Smyrna with his wife, Shelley, and two children.

Chris Hall

Chris Hall is clearly the most rakishly handsome and debonair of the three Unsukay Partners.

His story begins right around the corner from Local Three at the Pizza Hut on Collier Road, where he worked as a teenager.  Somehow, the magic smell of pepperoni and yeast lured him in and 25+ years later he is  still at it.  Either that, or he is just too dense to figure anything else out…. So he threw some pizzas and moved up the proverbial ladder, eventually landing, while in college, at Philadelphia’s famed Lec Bec Fin where he was begrudgingly taught to cook by an angry Frenchman & his minions. It was a kitchen ripe with talent (and he was too dumb to be scared), so he set off to learning and taught himself how to cook. Some folks, including a few dining critics, claim he never learned to cook, but undaunted, he still kept trying.

Hall eventually headed home to Atlanta in search of bourbon and a Southern Belle. He found both and is still in love with both to this day. He landed at Canoe on his return and and cut his  teeth with Gary Mennie, George McKerrow, Ron San Martin and the gang by the river. It was an amazing time at an incredible restaurant and the most formative of his cooking years; but he always knew he wanted his own place, and if nothing else, to cook what he wanted, however he wanted, whenever he wanted. So after meeting Turnerand Muss, a fast friendship formed and they began talking about a partnership. It was a long winding road to eventually get there, but the seed for Local Three was born. Years later, they opened Local Three to a swell of critical and guest acclaim and the rest, as they say, is history.

Now Hall still cooks, mainly for charity events, but is the partner in charge of the day-to-day operations of Local Three. What’s on the menu, who is cooking and serving it, how we’re buying it, along with a multitude of other things. In all honesty, he is just trying to figure it all out. His true passion these days is to help people in much the same way people helped him in his career. He loves to coach and mentor and is still entranced by the machinations of the restaurant business.

Hall participates actively in a number of charities and is Vice Chairman of The Giving Kitchen. In 2015, Chris, Ryan, and Todd were named Cornerstone Humanitarians by the National Restaurant Association’s Educational Foundation for their role in kickstarting The Giving Kitchen.

He out-kicked his coverage by a long way and has been married to his wife Julie since 2000 (as well as her alter ego Polly Atomic since 2010).  In other words, he is a roller derby husband. They live in Smyrna, and when he is not in the restaurants, he is golfing, crashing around the woods, shooting at things, and generally acting the fool. Hall loves both kinds of football, round & oblong and is obsessed with Georgia Tech winning a national championship & Arsenal winning the Premier League. He likes Dusty Rhodes, the Dude, a great bottle of wine, a fine cigar, brown whiskey, piña coladas and getting caught in the rain…… But most of all, he is incredibly grateful for the staff, guests, and friends, old & new, who keep the company going.


  • Benjamin Lombardi
    Benjamin Lombardi General Manager

    Ben is local boy who grew up right down the road and has been part of the M&T family for four years, starting as an server assistant and through hard work, commitment and earning everyone’s trust climbed his way to being a manager at M&T Smyrna the last couple of years. He is an authentic leader and you will be hard pressed to find anyone who doesn’t like to just be around or work with Ben. Ben was an integral part of the opening East Cobb team and has been instrumental in our adaptation and connection with the EC community. Ben is also a huge sports fan, so next time you see him, be sure to strike up a conversation about the Falcons or UGA. Be careful to not make him laugh. It is infectious.

  • Izabella Jones
    Izabella Jones Hospitality Manager

    “Bella” was born in Wichita, Kansas. She’s the oldest of four and the short stack with a lot of mouth. Food has always been a family affair, and her mom, the cook in the house, always encouraged Bella to watch and help with dinner preparations. After moving to Atlanta, Bella worked as a flight attendant for eight years but after the 9/11 tragedy things in the travel industry were bad, so she decided to pursue her love for cooking and entertaining. She attended Chattahoochee Tech’s Culinary program which included class time in Italy. After returning, she needed a job in the culinary field and attended a job fair where she met Muss. Despite having no experience serving in a restaurant, Bella quickly became a lead attraction for our regular guests. The rest, as they say, is history. Bella says M&T “is truly the best thing that has happened to me. Everyday I see people that appreciate what we do to their soul through their stomach and it’s a glorious feeling. I love what I do and look forward to more.”

  • Matt Walker
    Matt Walker Chef de Cuisine

    Matt was born in Gretna, Louisiana, Jefferson Parish – a city just outside of New Orleans. When he was just six years old, his family moved to Jacksonville, Florida. Matt grew up on the beach and was always doing something on the water. Fishing is a lifetime hobby of his.

    He got his first kitchen job when he was 16. A few years later, he moved to Ft. Lauderdale for culinary school at the Art Institute and worked for Riverside Hotel where he learned about the kitchen on a grander scale.

    Matt made the move to Georgia in 2007 and was a member of the Common Quarter team beginning in 2013. He quickly worked his way up to Sous Chef. When Muss & Turner’s took over the former CQ space, Matt remained part of the Unsukay family and played an instrumental role in opening our East Cobb location.

    He can be caught singing Merv Griffen “I’ve Got a Lovely Bunch of Coconuts” in the kitchen.

  • Chris Word
    Chris Word Manager

    A Georgia native, Chris was born in Cobb County and has worked in many different fields. Chris started working at 13 with Domino’s, making pizza and answering phones beside his mom. He moved on to work in a grocery store, a freight company, a picture frame shop, a giant hobby store, with his father at GA DOT, an Atlanta-based international computer re-marketer, a string of restaurants and so much more. Chris is a fun guy to work with in his element. A true friend, he never forgets those who help him. He is a people person, although a bit of an introvert. Chris is a dog and a cat person who loves pets and the Manchester City soccer club. His love of food, spirits and good company have landed him at Muss & Turner’s. Chris says “This is the best place I have ever worked! I still am astounded to find myself here with these amazing people.”

  • Carrie Minchew
    Carrie Minchew BOH Shift Lead

    Carrie is a born and raised Georgia girl (just don’t call her a “Georgia peach”, ’cause that’ll anger her). She is the fourth of five children, so feeding the masses awesome food was ingrained into her from birth.

    Her parents always encouraged Carrie and her siblings to do what they loved, which is why it was such an easy decision for her to get into the kitchen after nursing school. She has worked in the restaurant industry since to tender age of 16, both front and back of house, but the kitchen is where she found her passion. The adrenaline, she says, was too good to pass up. But let’s be honest, she just likes playing with knives.

    When she isn’t keeping the guys at the restaurant in line, she can usually be found at her family’s headquarters feeding that army of loved ones.

  • Alice Price

    It all started in the second grade. That’s when New Yorker Alice Price planned her first party. It was Power Rangers theme featuring dark chocolate cupcakes. From there, she was hooked, planning events for her twin sister, family and most often, herself.

    Price deviated from her love of event planning in college where she studied Political Science at George Washington University before catching the restaurant bug her senior year. Price hopped a plane out to Portland, OR where she enlisted to perfect the art of drinking Pinot Noir and IPA while working for Bruce Carey Restaurants. Price worked with Bruce Carey Restaurants for 7 years, serving in both General Manager and Event Manager roles before she decided it was time to head back to the East Coast.

    In 2017, Price heard about the Group Dining + Catering management position at Unsukay Concepts in Atlanta, GA. Upon accepting the position, Price says, “I am beyond excited to continue my passion for planning events with a privately-owned restaurant group that ensures outstanding hospitality and local cuisine as the basis of each interaction.”

    Price is now happily settled back on the East Coast with her Pacific Northwest husband, three children and beautiful Doberman, Woodrow Wilson WS Price.

  • John Wilmot
    John Wilmot Sous Chef

    John joined the Unsukay team in 2014 as part of the opening staff of Common Quarter. He moved to Muss and Turner’s Smyrna in October of 2016, but is now back in East Cobb! Previous to joining up with Unsukay, John went to the same culinary school that brought Izabella Jones and Charlie Zaremba into the fold.

    A lifelong Georgia native, John’s cooking influences began at his mother and grandmother’s sides in their kitchens. When not in the kitchen, John brews beer, ferments things, reads books, and tries to raise a well behaved cat.