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

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 our Vinings Restaurant, 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 as Director of Operations over Muss & Turner’s & Local Three, our Back Office Support team 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 Yearby The Metro Atlanta Chamber and the Atlanta Business Chronicle in the Experienced Entrepreneur category. He has been named a Who’s Who in the Atlanta Business Chronicle’s 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.

Keep in touch with Ryan:


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 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 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.


  • Michael Costello
    Michael Costello General Manager

    Michael Costello grew up in the hospitality industry. He got his first job at 15 years old at a small family-owned Italian restaurant called La Strada in Marietta. After a few years working in the local restaurant scene, Costello decided to move to Sarasota, FL to pursue a bachelor’s degree in hospitality management, along with a year of culinary school, at University of South Florida.

    After graduation, Costello remained in Florida for nearly a decade, working in management at Stonewood Grill & Tavern. He was approached by BrickTops with an offer to manage their Naples, FL location. Upon joining the BrickTops team, another management position opened up at their Buckhead location and Costello jumped at the opportunity to get back to the Atlanta area.

    While he was thrilled to be back in the Atlanta area, he found himself still in search of a company with a less stuffy corporate environment and a more family-centric culture. Costello, a long-time Muss & Turner’s fan, heard about the open GM position and knew he had to throw his resume in the ring. After interviews with the M&T team, the rest is history!

  • 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.”

  • Dameren Parenteau
    Dameren Parenteau Chef de Cuisine

    Father. Husband. Dad. Chef.

    Benevolent Dictator.

    Pentacorn Wrangler.

    …. not necessarily in that order.

  • Lindsay Ferdinand
    Lindsay Ferdinand FOH & Beverage Manager

    Lindsay grew up in a family that has always been involved in hospitality in some sort of way, which led to her deep rooted love for the restaurant industry. She’s worked almost every position and says that she still loves it. “Coming from a big Italian family, where all my favorite memories involve family, friends, food, and drinks, how could I not want a career where I get to surround myself with the same things?”  Lindsay began working at Common Quarter as a bartender and quickly moved up to Assistant General Manager and Beverage Manager. We are thrilled that Lindsay is now at Muss & Turner’s Smyrna managing our beverage program!

  • Brandon Bullock
    Brandon Bullock Sous Chef

    Brandon’s love for food and people comes from his grandmother. He grew up in Jesup, GA watching her cook and seeing the joy it brought to others and he’s been hooked ever since.

    Brandon has a degree in Civil Engineering – which tells you how much he loves food and the restaurant business. He’s been cooking professionally for 17 years, and spent time in Sea Island before joining the Muss & Turner’s team.

    When he’s not in the kitchen, Brandon can be found enjoying family, friends, and music. He thinks the Gregory David Roberts quote sums it up best: “Food is music to the body, music is food to the heart.”

  • 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. 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.

  • Charlie Zaremba
    Charlie Zaremba Pastry Chef

    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.

  • 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.

  • Suzanne Cosseboom

    Loyal, passionate and guest-driven are three words best used to describe Suzanne. Raised in St. Louis, MO, Suzanne eventually made her way to Hilton Head Island where her love for all things Southern began including sunsets, flip flops and sundresses! Suzanne has spent more than 30 years working in the hospitality industry including 19 years with LongHorn Steakhouse and another nine years with Jim ‘N Nicks as the Client Relations Manager before joining the team at Unsukay Concepts. Suzanne recalls working with our teams over the years on many Giving Kitchen projects across the community. She joined our team in April of 2018 and is most excited to share the stories behind our restaurants and turn folks on to the tasty fare. When she’s not working, Suzanne can most likely be found on the golf course with her husband and friends, playing a good game of cards or Scrabble, or relaxing on the porch with her pooches – Bella and Lucky. She is happiest with her toes in the sand and soaking up the sun!

  • Holly Otto

    Holly grew up in Fayetteville Georgia, and is the youngest of three. She went on to attend Ventura College in California, and has spent time living in Florida and Puerto Rico as well. Impressed with the growing food scene in Atlanta, she decided to make her way back to the Peach State to pursue a career in the hospitality industry. She always knew that she wanted to work with people, and to make an impact. Working with food, celebrating others, and the ins and outs of restaurant life just came naturally to her.

    Prior to coming on board at Local Three, Holly was the event Coordinator with the Norsan Group for 8 years. She opened Rathbuns KR Steakbar in Atlanta. She’s been on our team now for the past 5 years, and worked her way up from lead server to her current role.

    Holly works closely with our clients to create unique group dining experiences from start to finish. Her goal is to make sure our guests events are truly memorable, positive and one of a kind.

    When she’s not exercising her expertise in the art of Southern Hospitality, she spends her time as a baseball mom of three fabulous boys. This includes many weekends spent on the ballfield cheering on her sons.