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.
“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. 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.
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. After meeting Turner and Muss, a fast friendship formed and the seed for Local Three was born. Years later, they opened to a swell of critical and guest acclaim.
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. 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……