Waldorf Astoria Atlanta Buckhead has announced the appointment of Chef Todd Richards as Executive Chef. Richards will oversee all culinary operations at the Forbes 4-star hotel, including the property’s on-site restaurant Brassica, signature tea service, in-room dining and banquets. Richards, a celebrated Atlanta-based chef, award-winning author and two-time James Beard Award semifinalist, brings a nationally recognized voice along with deep cultural storytelling to one of the city’s most distinguished destinations.
Richards joins Waldorf Astoria from previous posts around Atlanta, including serving as the opening chef for One Flew South at Hartsfield-Jackson Atlanta International Airport, where his team made history as the first airport restaurant to contend for a James Beard Award. Richards is also the chef and part-owner of the popular Soul: Food & Culture at Krog Street Market. A twice-published author, his debut cookbook, Soul: A Chef’s Culinary Evolution in 150 Recipes, won the 2019 IACP Award for Best American Cookbook and was named one of the Best Cookbooks of the Year by Grub Street and Food52. Roots, Heart, Soul: The Story, Celebration, and Recipes of Afro Cuisine in America, released in 2024, further cemented his role as a leading culinary storyteller and inspired his podcast of the same name.
“After years in restaurants, returning to luxury hospitality felt like an unexpected and exciting next chapter,” said Richards. “What drew me to Waldorf Astoria Atlanta Buckhead was the opportunity to cook with real intention and freedom. The entire team encouraged me to shape a dining experience that reflects both this city and my Southern perspective. The food is seasonal, expressive and technique-driven, while still delivering the sense of refinement guests expect. It’s exceptional hotel dining with a strong sense of place, seen through my lens of Atlanta.”
A Chicago native, Richards first touched down in Atlanta in the early 1990s to train under Executive Chef Darryl Evans at the Four Seasons Atlanta. He went on to hold leadership-level roles in the kitchens of The Ritz-Carlton in Atlanta and Palm Beach, as well as the Seelbach Hotel in Louisville, before returning to Atlanta in 2008.
Richards’ arrival at Waldorf Astoria Atlanta Buckhead coincides with an exciting time for the property, including Brassica’s upcoming four-year anniversary and a lively programming lineup. Under his leadership, guests can look forward to fresh takes on Brassica’s brasserie-inspired dishes, along with elevated culinary experiences sprinkled throughout the hotel.
