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

“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

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.

Chris Hall

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……

Managers

  • 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!

  • 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.

  • Rosalyn “Roz” Williams-Aparicio
    Rosalyn “Roz” Williams-Aparicio Hospitality Manager

    Roz was born and raised in the land of Elvis, Blues and BBQ – Memphis, TN.  She’s the always vibrant, energetic and animal loving friend to all. Roz thrives on making things comfortable and happy for everyone, and that passion is part of her daily mantra. In November of 2014, Roz joined the Muss & Turner’s team as a hostess; and her undeniable positivity for bringing joy to those around her prompted M&T to promote her to a management role. Roz believes the dining experience should be one of enjoyment for both the customer and the restaurant, similar to sharing a meal at a friend’s home. So if you’re dinning with us at Muss & Turners, you’re likely to get a warm greeting and smile from Roz.

  • Shonda Riley
    Shonda Riley Manager

    Shonda refers to herself as Assistant to the Regional Manager but answers to Juicy and Shindig.

    Growing up in Tacoma, Washington, Shonda had big dreams of being a Fly Girl on In Living Color. But the show was cancelled and she realized she organizes chaos much better than she dances. With a background in hospitality management, she’s done everything from catering sales to event production. Fast forward to Shonda answering an ad for a part time hostess position at M&T in 2011 and the rest is history.

    In her spare time she’s looking for somewhere to sit at a concert or explaining why she doesn’t want any children. (Hi Mom.)

  • 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.

  • Sarah Buckley
    Sarah Buckley Event Enthusiast

    Sarah started in the restaurant business at 18 at the local Pizza Hut and hasn’t figured out a way to escape yet.  After a long distance obsession with the band Tool left her unfulfilled, Sarah left the booming metropolis of Saranac, New York (population 4,007 – give or take) in search of better weather & a handsome chef and found both at Unsukay. She is now an integral part of our group dining & catering team, and when not booking events at Local Three and Muss & Turner’s, she can be found hanging out with her two dogs, Zeus & Zoey and shrieking around the kitchen after one of the sous chefs has scared her. A devotee of It’s Always Sunny in Philadelphia & The Usual Suspects, Sarah would love to assist you in planning your next event with us.