Born in Chicago, chef Todd Richards loved the traditional dishes his parents and grandmother cooked

Born in Chicago, chef Todd Richards loved the traditional dishes his parents and grandmother cooked

Born in Chicago, chef Todd Richards loved the traditional dishes his parents and grandmother cooked. After a move to Atlanta, he worked at top venues around the South including the Four Seasons and Ritz-Carlton hotels before opening Richards’ Southern Fried.

Now, he’s out with a brand new cookbook, “Soul: A Chef’s Culinary Evolution in 150 Recipes.” The prestigious Michelin guide says it “expands the definition of soul food” and “gives a glimpse of what it will be in the future.”