Our core philosophy and guiding principle is: PEOPLE MATTER MOST. (new paragraph) 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.
“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 guarding the “mothership” Muss & Turner’s. 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 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 working on the business with the back office support team as well as with Muss & Turner’s and is also the partner liaison assisting Chris Talley, Managing Partner at Common Quarter.
Turner serves as Board Chairman of The Giving Kitchen in addition to serving as 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.
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 nearly right above Muss & Turner’s with his wife, Shelley and two young children.
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 & 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 Turner and 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 on the board of the Atlanta Ronald McDonald House and is a founding Board Member and Vice Chairman of The Giving Kitchen.
He outkicked 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. He likes Dusty Rhodes, the Dude, a great bottle of wine, a fine cigar, brown whiskey, pina 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.
…. not necessarily in that order.
Lover of all Atlanta Sports teams.
Sometime music goer.
Graduate of the The University of Georgia BS in Psychology.
Worked at Muss & Turner’s for over 2 years.
“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.”
Born in Pascagoula, MS and after college moved to Gulf Shores, Carly started a part-time catering business while attending Faulkner State Gulf Coast Culinary Institute. After some time catering in Orange Beach, AL, Carly landed in Atlanta, working as the Catering Coordinator for a local bank which used Muss & Turner’s to cater many lunches and executive meetings. She impressed the M&T team with her attitude and work ethic. After the bank was shuttered, Carly moved to Tampa, worked as a project director, planning pharmaceutical meetings throughout the country. We contacted her shortly after we opened Local Three as we thought she’d be the perfect fit to be our Party Girl. She flew up and met everyone, took it all in, went back, packed up and moved a few weeks later. Carly is thrilled to be at Local Three to express her passion for helping people plan events and to celebrate their lives.
Born in Atlanta and raised in the East Cobb jungle, Eulaliah attended Chattahoochee Technical College’s Culinary Program. She worked for a handful of catering companies before realizing that she wanted to be in a restaurant as much as possible. Whether she was busing tables, hosting, running food, prepping or cooking she wanted to feel the energy from her work. Being able to make more of an impression on someone and truly engage in a table or experience was more important than simple hors doeurves. She has been with the company since 2012, starting out as an intern. If she’s not at M&T she is volunteering with children, planning her trip around the world, or spending time with her two fabulous sisters. Making people feel good everyday is the greatest feeling in the entire world.
Ever dainty & delicate, Angus worked his way from line cook to sous chef. Angus is a Cajun, which if you know what that means says volumes about him. Originally from Baton Rouge, Angus has been cooking for over 22 years. When he’s not listening to Air Supply, Angus wanders about aimlessly muttering “who dat” and growling like a Tiger.
Born and raised in Marietta Georgia, Charlie grew up cooking with his mom and grandma, and ended up finding his way into the culinary field around the age of 20. Compared to previous work, cooking was a blast to Charlie, and he decided to make it a career. He’s grateful to have met so many interesting and inspiring people that have helped him along and taught him most of what he knows about cooking today.