Todd Richards

Chef Todd Richards is an award-winning chef known for his contemporary cooking style rooted in Soul & Southern cuisines. A native of Chicago, and based in Atlanta since the early 1990s, Richards is a self-taught chef and two-time semifinalist for James Beard Foundation Awards - Best Chef: Southeast. Richards is the co-owner of The Soulful Company Restaurant Group, overseeing Lake & Oak Neighborhood BBQ in the East Lake neighborhood of Atlanta and Soul: Food & Culture inside of Atlanta's famed Krog Street Market. His debut cookbook, Soul: A Chef's Culinary Evolution in 150 Recipes (Time Inc., Meredith Corporation), was released to rave reviews in May 2018. Chef Todd is an active Board Member of Wholesome Wave Georgia, a member and supporter of the Southern Foodways Alliance, and is a founding council member of the Atlanta Food & Wine Festival. Richards also hosts the podcast Soul with Todd Richards on the Heritage Radio Network.

Collard Greens with Smoked Ham Hocks and Pickled Collard Green Stems

New!

"Is there a more harmonious marriage of deliciousness than ham hock broth and collard greens?" asks chef Todd Richards. In this recipe from his cookbook Soul: A Chef's Culinary Evolution in 150 Recipes, even the collard stems are used as a pickled topping for even more flavor. Cook the greens low and slow to keep them tender but not mushy," says Richards. "Just reheat them with a touch of water or reserved cooking liquid."