Our People

Without people, restaurants are simply four walls. It’s the people that make Local Three special: guests, those we work with, and our vendors. There are many places where you can trade money for food. That’s not what we do. We’re in the business of providing people with a unique experience when they dine at Local Three. It’s our people that make Local Three what it is.

The Local Three

Chris Hall

Hall is clearly the most rakishly handsome and debonair of the three Unsukay Partners.  His story begins right around the corner from Local Three at the Pizza Hut on Collier Road, where he worked as a teenager.  Somehow, the magic smell of pepperoni and yeast lured him in and 25+ years later he is  still at it.  Either that, or he is just too dense to figure anything else out…. So he threw some pizzas and moved up the proverbial ladder, eventually landing, while in college, at Philadelphia’s famed Lec Bec Fin where he was begrudgingly taught to cook by an angry Frenchman & his minions. It was a kitchen ripe with talent (and he was too dumb to be scared), so he set off to learning and taught himself how to cook. Some folks, including a few dining critics, claim he never learned to cook, but undaunted, he still kept trying.

Hall eventually headed home to Atlanta in search of bourbon and a Southern Belle. He found both and is still in love with both to this day. He landed at Canoe on his return and and cut his  teeth with Gary Mennie, George McKerrow, Ron San Martin and the gang by the river. It was an amazing time at an incredible restaurant and the most formative of his cooking years; but he always knew he wanted his own place, and if nothing else, to cook what he wanted, however he wanted, whenever he wanted. So after meeting Turner and Muss, a fast friendship formed and they began talking about a partnership. It was a long winding road to eventually get there, but the seed for Local Three was born. Years later, they opened Local Three to a swell of critical and guest acclaim and the rest, as they say, is history.

Now Hall still cooks, mainly for charity events, but is the partner in charge of the day-to-day operations of Local Three & Common Quarter. What’s on the menu, who is cooking and serving it, how we’re buying it, along with a multitude of other things. In all honesty, he is just trying to figure it all out. His true passion these days is to help people in much the same way people helped him in his career. He loves to coach and mentor and is still entranced by the machinations of the restaurant business.

Hall participates actively in a number of charities and is Vice Chairman of The Giving Kitchen. In 2015, Chris, Ryan, and Todd were named Cornerstone Humanitarians by the National Restaurant Association’s Educational Foundation for their role in kickstarting The Giving Kitchen.

He out-kicked his coverage by a long way and has been married to his wife Julie since 2000 (as well as her alter ego Polly Atomic since 2010).  In other words, he is a roller derby husband. They live in Smyrna, and when he is not in the restaurants, he is golfing, crashing around the woods, shooting at things, and generally acting the fool. Hall loves both kinds of football, round & oblong and is obsessed with Georgia Tech winning a national championship & Arsenal winning the Premier League. He likes Dusty Rhodes, the Dude, a great bottle of wine, a fine cigar, brown whiskey, piña coladas and getting caught in the rain…… But most of all, he is incredibly grateful for the staff, guests, and friends, old & new, who keep the company going.

Ryan Turner

Ryan Turner is usually referred to as the Business Dude.

Since college he has worked in every role in a restaurant from dishwasher to bartender. Turner was the food & beverage manager at East Lake Golf Club prior to cutting his “business teeth” by opening Muss & Turner’s in February of 2005. Since signing his first lease he has been drinking from a fire hose, adjusting and adapting on the fly. Turner has stared down financial disaster multiple times and is eternally grateful to have experienced the not-so-gentle cupping of the Great Recession so early in his business career.

Turner spends his time working on the business with the back office support team as well as with Muss & Turner’s and is also the partner liaison assisting Chris Talley, Managing Partner at Common Quarter.

Turner serves as Board Chairman of The Giving Kitchen in addition to serving as the 2015 Board Chairman of the Georgia Restaurant Association. Turner was named the 2014 Business Person of the Year by The Metro Atlanta Chamber and the Atlanta Business Chronicle in the Experienced Entrepreneur category.

Originally from Maine, he attended the University of Vermont, did a term of service with Americorps along the border of Mexico, carpetbagged his way to the Atlanta in 1995, looking for a Georgia Peach, a job, and some warm weather (in that order). He ultimately found all three and now lives in Smyrna nearly right above Muss & Turner’s with his wife, Shelley and two young children.

Todd Mussman

“Muss,” as he’s known, is a CIA-trained chef who worked with Fifth Group at the Food Studio, South City Kitchen, and Sala before opening Muss & Turner’s. You might meet someone as knowledgeable about food, but we seriously doubt you’ll ever meet anyone as passionate. From crawling on his belly in the forest foraging morel mushrooms to breaking down whole hogs and turning them into delectable delights, Todd can do it ALL in the kitchen. With his deep knowledge and passion for food plus his good looks, he is usually the one you’ll see on TV or executing cooking classes at our restaurants.

Muss spends his time assisting wherever needed in daily operations while guarding the “mothership” Muss & Turner’s. You’ll know he is originally from Boston as soon as he opens his mouth. Sorry ladies, Muss is married and lives in Smyrna with his wife, two kids and dog. In his spare time, he loves to spend time on his hunting lease and cooking: his passion for food is not left at work. Muss is a founding board member of The Giving Kitchen and takes an active role every year and executing TEAM HIDI, their primary fundraising event.

Managers

  • Eric Broshears
    Eric Broshears General Manager

    It’s about damn time! A four-year veteran of Muss & Turner’s, we’ve been trying to get Eric to manage for us for several years now and we finally lured him over to the dark side with promises of weekends off and Radiohead tickets. Let us know how that works out, Eric…..Before succumbing to Turner’s constant badgering about a career running restaurants, Eric studied video game design at AIU Dunwoody. Eric is truly not only the model of hospitality we’ve always envisioned for our team, but he’s also mastered the difficult task of celibacy, so he’s got that going for him. If we could only get him to grow facial hair…..

  • Ben Barth
    Ben Barth Chef de Cuisine

    Ben runs the daily kitchen operations at Local Three including menu development, sourcing, training and cooking tasty goodness. Here since before day one, Ben came to Local Three straight from the kitchen of Muss & Turner’s after a two year stint there as saucier and sous chef. A Philly native raised in Florida, Ben has worked in every facet of restaurants, from GM to dishwasher to chef. In his down time Ben does underground dinners and searches for velour sweat suits.

  • Carly Monroe
    Carly Monroe Event Sales Manager

    Born in Pascagoula, MS and after college moved to Gulf Shores, Carly started a part-time catering business while attending Faulkner State Gulf Coast Culinary Institute. After some time catering in Orange Beach, AL, Carly landed in Atlanta, working as the Catering Coordinator for a local bank which used Muss & Turner’s to cater many lunches and executive meetings. She impressed the M&T team with her attitude and work ethic. After the bank was shuttered, Carly moved to Tampa, worked as a project director, planning pharmaceutical meetings throughout the country. We contacted her shortly after we opened Local Three as we thought she’d be the perfect fit to be our Party Girl. She flew up and met everyone, took it all in, went back, packed up and moved a few weeks later. Carly is thrilled to be at Local Three to express her passion for helping people plan events and to celebrate their lives.

  • Gary Scarborough
    Gary Scarborough Pastry

    Originally from New Jersey (we don’t hold it against him), Gary is a self-taught chef who has worked in kitchens from Fifth Group to Aquaknox over the last 20 years. Gary started on the savory side but transitioned over to pastry in 1994 while with Fifth Group. Gary is married with a big family and lives in a mansion somewhere in North Atlanta.

  • Sean Newton
    Sean Newton Sous Chef

    A Memphis native and dedicated wrasslin’ fan, Sean and Chef Chris worked together at 4th & Swift and joined forces again for the opening of Local Three. Sean was lured away from Craft with promises of wine, women and song, all of which are delivered on a daily basis, albeit it poorly and not to him. A true Renaissance man, Sean is equally adept at quoting Ric Flair and Dusty Rhodes while butchering or cooking, the mark of a true culinary savant. In his spare time, Sean enjoys loud music, Pina Coladas and getting caught in the rain………

  • Ryan Owens
    Ryan Owens Sous Chef

    After spending 8 months setting off explosives in Kuwait, Ryan traded his hot desert stint in the Army for the hot kitchens of Chili’s, where he found his love for cooking between Triple Dippers and Baby Back Ribs. Ryan honed in on his culinary passion by working as a sous chef for higher-end resturants in Florida, before ultimately making Atlanta his home. With credits as a sous at Empire State South and Seven Lamps, Ryan has made tasty dishes all around town, and we are happy to have at least one happy chef aboard

  • Brian Martin
    Brian Martin Manager

    Brian started as a server at Local Three after giving up a career a a Chris Martin/Coldplay stalker. Just look around & rest assured, the gent in the plaid shirt is Brian. But Brian’s angst filled crooning must have worked as he landed a beautiful wife and recently welcomed an equally beautiful baby girl into the world. When not singing wistfully about the human condition, Brian works the floor at Local Three making sure everyone is having a good time…..

  • Danny Cavnah
    Danny Cavnah Manager

    Danny is our resident hipster at Local Three. Fedoras, suspenders, & writing haiku on his vintage typewriter are mainstays of his daily routine. Originally from Portland, the birthplace of the modern hipster, Danny was so hip he was forced to leave after a running dispute with the producers of Portlandia ended up in a battle over character licensing. Feeling his independence was being stifled in the great Northwest, Danny grabbed some green tea, 40# of Stumptown Roaster’s Coffee, and a Camelback full of thai-mocha-soy latte and rode his vintage unicycle to Atlanta.  Danny loves thrift store shopping, your grandma’s vintage sweaters, and silent brooding over coffee. Look for the guy wearing flannel & skinny jeans & make sure to complement him on his beard.

  • Sarah Buckley
    Sarah Buckley Event Enthusiast

    Sarah started in the restaurant business at 18 at the local Pizza Hut and hasn’t figured out a way to escape yet.  After a long distance obsession with the band Tool left her unfulfilled, Sarah left the booming metropolis of Saranac, New York (population 4,007 – give or take) in search of better weather & a handsome chef and found both at Local Three. She is now an integral part of our group dining & catering team, and when not booking events for us, she can be found hanging out with her two dogs, Zeus & Zoey and shrieking around the kitchen after one of the sous chefs has scared her. A devotee of It’s Always Sunny in Philadelphia & The Usual Suspects, Sarah would love to assist you in planning your next event with us.