Waldorf Astoria Atlanta Buckhead appoints award-winning Chef Todd Richards as Executive Chef 

 USA – Waldorf Astoria Atlanta Buckhead has appointed Chef Todd Richards to elevate its culinary identity with Southern storytelling and refined luxury dining 

Waldorf Astoria Atlanta Buckhead welcomes Todd Richards, a celebrated culinary voice, bringing with him decades of experience, cultural storytelling, and a passion shaped by deep Southern roots.  

The acclaimed chef, author, and restaurateur is the new Executive Chef of the Forbes Four-Star property with the duty of overseeing all its culinary operations. 

Known for his role in shaping Atlanta’s modern dining scene, Richards now oversees the hotel’s signature restaurant Brassica, in-room dining, banquets, and its renowned tea service.  

His arrival signals a renewed focus on storytelling through food connecting guests not only to refined cuisine, but also to the region’s cultural and seasonal identity. 

A Chicago native, Richards first arrived in Atlanta in the early 1990s to train under Executive Chef Darryl Evans at the Four Seasons Hotel Atlanta. He went on to lead kitchen operations at prestigious institutions including The Ritz-Carlton in Atlanta and Palm Beach, as well as Louisville’s historic Seelbach Hotel. 

Richards would go on to break new ground as the opening chef of One Flew South at Hartsfield-Jackson Atlanta International Airport, where his team became the first airport restaurant to contest for a James Beard Award. 

Beyond restaurants, his influence expands through award-winning cookbooks and storytelling that elevate Afro-American cuisine onto the national stage. 

“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.” 

His vision will focus on seasonal menus, partnerships with local farmers, and refined interpretations of soul food classics blending French technique with authentic Southern flavors. 

For the hotel, Richards represents more than a new executive chef. He embodies Atlanta’s culinary evolution. For Richards, the appointment represents a full-circle moment returning to luxury hospitality not just as a chef, but as a storyteller shaping the future of Southern dining. 

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