people_header_image

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.

mussman_hires

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 MTH Pizza. 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 in executing TEAM HIDI, their primary fundraising event.

Keep in touch with Todd:

people_turner

Ryan Turner

Turner was the food and beverage manager at East Lake Golf Club prior to opening Muss & Turner’s in February of 2005.

He was the 2015 Board Chair of the Georgia Restaurant Association. He and his partners were recognized by the GRA as Restaurateurs of the Year in 2011.

In 2014, Turner was named the Business Person of the Year by the Metro Atlanta Chamber and the Atlanta Business Chronicle.

Turner is a founder and has served on the board of the Giving Kitchen since 2013.

In 2015, the Unsukay partners were awarded the National Restaurant Association’s Cornerstone Humanitarian Award for their role in founding the Giving Kitchen.

The Giving Kitchen was named the James Beard Foundation Humanitarian of The Year in 2019. 

Originally from Maine, he graduated from the University of Vermont in 1994 and did a term of service with Americorps in Arizona along the border of Mexico. He carpetbagged his way to Atlanta in 1995, looking for a Georgia Peach, a job and year-round golfing weather (in that order). He ultimately found all three and now lives in Smyrna with his wife, Shelley, and two children.

ch

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 30+ 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 and 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 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.

Hall still cooks (not enough for his liking…) but his main role is the partner in charge of the day-to-day operations of Unsukay. 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 a founder and former 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 kick starting the Giving Kitchen. In 2019, the Giving Kitchen became the second organization to receive the prestigious James Beard Humanitarian of the Year Award. 

He out-kicked his coverage by a long way and has been married to his wife Julie since 2000 (as well as her roller derby alter ego, Polly Atomic, since 2010). 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. CH loves all kinds of football, round and oblong, and is an avid fan of Rugby ATL as well as being a fractional owner of the team. He never misses an Atlanta United or Arsenal match and will gladly regale you with the delights of gegenpressing and juego de posicion. He likes Dusty Rhodes and Ric Flair, The Dude, Val Kilmer as Doc Holiday, Omar Little, 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 and new, who keep the company going.

Managers

  • 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.”

  • Lindsay Ferdinand
    Lindsay Ferdinand General Manager

    Lindsay grew up in a family that has always been involved in hospitality in some kind 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. Her profound understanding of all facets of M&T allows her to command deep respect from everyone who works with her. Lindsay’s ability to lead and inspire those around her makes her the ideal General Manager for M&T.

  • John Wilmot
    John Wilmot Chef de Cuisine

    John joined the Unsukay team in 2014 as part of the opening staff of Common Quarter. He moved to Muss & Turner’s Smyrna in October of 2016. Prior 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.

  • Alice Price
    Alice Price CATERING AND PRIVATE DINING SALES

    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.

  • Susie Oddo
    Susie Oddo President of Unsukay

    Susie has been an integral part of what we do for the past several years. She has led Basecamp, while being an important advisor and sounding board for the partners. Previously, Susie was the President of Taco Mac, responsible for an organization of 25 restaurants and she brings a wealth of experience and knowledge to this role. As President of Unsukay, Susie reports to the partners and is responsible for the long and short term goals and success of Unsukay. She focuses on restaurant operations, back office support, finance, legal and strategic planning.

  • Jimmy Chio
    Jimmy Chio Director of Restaurant Operations

    After two years in Florida at the Fort Lauderdale Ritz-Carlton and directing the Miami launch of Antico Foods, long-time Atlanta resident Jimmy Chio returned to our fair city to take the reins as General Manager of Local Three. For more than a decade, Jimmy cut his teeth at some of Atlanta’s most popular dining destinations such as Twist, Shout, Strip, and Noche. Jimmy’s time running Local Three has been marked with quiet and steady leadership, growth of his managers and team, financial success, and a level of professionalism that sets the standard for the company. Jimmy’s role as Director of Restaurant Operations benefits the progress of all Unsukay restaurants.

  • Lauren Burling
    Lauren Burling Manager

    The hospitality industry has been a natural fit for Lauren over the last 15 years. As the oldest of four children and growing up around the restaurant industry, taking care of people is in her blood. Lauren impressed everyone through a lengthy interview process (we are picky), as she naturally understands our secret sauce of human connection and taking care of the experience of our team and our guests as the most important part of running a successful business.

    Over the years, she has explored many different facets of the restaurant industry, from country clubs, to restaurants and bars, all while being the best wife to Matt and mom to Scarlett. As Scarlett got older, Lauren was ready to find her work home and joined the Unsukay family in February 2021. When not at Muss & Turner’s, she loves listening to Foo Fighters, going to karaoke bars and doing hair, all while avoiding her biggest fear, clowns, at all costs. Lauren hopes to meet her biggest idol, Dolly Parton, someday.

  • Michael Booker
    Michael Booker Sous Chef

    Growing up in the home of Delta blues music, Clarksdale, Mississippi, Michael learned the fine points of southern cuisine from his mother and grandmother. After earning an associate degree and a bachelor’s degree in culinary arts, he left the Magnolia State and joined the team at Muss & Turner’s. Michael’s passion for food, incredible work ethic and positive attitude have served him well as he mastered every back of house position. As sous chef, he continues to grow as a culinary leader and a valued member of the Muss & Turner’s team. Outside the restaurant, Michael is a father, an avid gamer, a lover of martial arts and an orange juice connoisseur.

  • Remy Sainte
    Remy Sainte Sous Chef

    A Haitian-American from New York, Remy Sainte’s culinary journey began in his late grandmother’s kitchen. He studied at Le Cordon Bleu and moved to Atlanta in 2014 to pursue his goal of becoming a culinary leader and business owner. Remy’s fond memories of watching WWF matches with his late grandfather ensured he would fit right in with us at Unsukay. His devotion as a father is mirrored in his dedication to leading the crew at Muss & Turner’s. In his free time, Remy loves the outdoors and dreams of owning a farm filled with goodies from Williams-Sonoma someday.

  • Abbe Stas
    Abbe Stas Catering and Private Dining Sales

    Born and raised in Columbus, Ohio, Abbe Stas is a lifelong Buckeyes fan (but we don’t hold it against her). She graduated from Ohio University with a degree in hospitality and tourism and a minor in business management. Her passion for adrenaline-fueled adventures has taken her all over Europe and to work in ecotourism near the Lamanai Archaeological Reserve in Belize. Abbe’s bucket list includes skydiving, cliff jumping and volcano boarding. Her love for all things Frank Sinatra inspired her to have his signature tattooed on her arm. Abbe and her husband moved to Atlanta in 2017 and she joined Local Three’s catering and private dining sales team in July 2021.