About Todd Richards

Executive Chef of White Oak Kitchen & Cocktails.


  • Nominee for Best Chef: Southeast
    James Beard Foundation
  • Contestant
    Iron Chef America
  • Four New Chefs to Watch
    Esquire magazine

My Restaurants

Where I Eat

Behind the Scenes

"Lemon Tart...lime macaroon, chocolate, crepe, orange paired with Lanson Black Label champagne"
"Foie Gras Mousse...radish, butter, muscadine gelee, pickled muscadine"
"Sweetbreads...pickled crawfish, butternut squash ravioli, creamed mustard greens"
"Rabbit Loin...persimmon chutney, parsley purée; paired with Lanson White Label champagn"
"1st Course tasting menu from Staplehouse in Old 4th Ward District ATL. Raw Snapper... oyster cream, kale, aji dulce. The perfect starter for a tasting menu."
"Lemon Cake...buttermilk sorbet. This showcase how sophisticated southern dining is and will always be."