Our People

Without people, restaurants are simply four walls. It’s the people that make Local Three one of the best Atlanta restaurants: 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

Chris 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 you can find Hall mentoring cooks and doing what he likes most: working on the creative aspects of Local Three, Warhorse Investments, and Unsukay. 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. In 2019, the Giving Kitchen was named Humanitarians of the Year by the James Beard Foundation.

He out-kicked his coverage by a long way and has been married to his wife Julie since 2000 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 Atlanta United, Arsenal winning the Premier League, and Georgia Tech winning a national championship. He likes breaking 80 on the golf course, 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

Turner was the food & beverage manager at East Lake Golf Club prior to opening Muss & Turner’sin February of 2005.

He is partner in charge of M&T and MTH PIzza as well as running point on real estate, legal and financing for Unsukay Concepts.

Turner is a founder and has served on the board the Giving Kitchen since 2013.  He was the 2015 Board Chair of the Georgia Restaurant Association. He and his partners were recognized by the GRA as Restaurateurs of the Year in 2011.

In 2014 Turner was named theBusiness Person of the Year by The Metro Atlanta Chamber and the Atlanta Business Chronicle.

In 2015 the Unsukay partners were awarded the National Restaurant Association’s Cornerstone Humanitarian Award for their role in founding the Giving Kitchen..

Originally from Maine, he graduated from the University of Vermont in 1994 and did a term of service with Americorps in Arizona along the border of Mexico. He carpetbagged his way to Atlanta in 1995, looking for a Georgia Peach, a job, and year round golfing weather (in that order). He ultimately found all three and now lives in Smyrna with his wife, Shelley, and two children.

Keep in touch with Ryan:


Todd Mussman

Todd Mussman, or “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 managing Muss & Turner’s East Cobb. 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.


  • Jimmy Chio
    Jimmy Chio General Manager

    After two years in Florida at the Fort Lauderdale Ritz-Carlton and directing the Miami launch of Antico Foods, long-time Atlanta resident Jimmy Chio returned to our fair city to take the reins as General Manager of Local Three and Warhorse Investments. For more than a decade, Jimmy cut his teeth at some of Atlanta’s most popular dining destinations such as Twist, Shout, Strip, and Noche. He now brings that passion and experience to Local Three.

  • 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.

  • B.J. Palleson
    B.J. Palleson Sous Chef

    A young American/New Zealander, B.J. (Barry James Palleson JR) has always been a “go with the flow” kind of guy. Working a variety of jobs from retail to auto work, nothing quite clicked with him as well as cooking. B.J. got an early start in a Boy Scout Camp kitchen at age 16 and always seemed to gravitate back to a kitchen. Be it Tex Mex dives or small Chinese restaurants, cooking has always been a passion. In 2014, B.J. took on a role as a dishwasher at Local Three and fell in love with the restaurant’s vibe. B.J. worked his way up throughout the years, tackling any position he was needed in, eventually landing the role as Sous Chef. When he isn’t playing PC games, listening to podcasts, or playing Dark Souls The Board Game with this girlfriend, B.J. thrives in bringing quality, unique, delicious food to the guests of Local Three.

  • Carter Vaughn
    Carter Vaughn Chef de Cuisine

    Originally  from Dallas, Carter started cooking at age 14 and worked his way up to every position possible in the kitchen. He came up in the Atlanta food scene, studying at the Art Institute of Atlanta for Culinary Arts while cooking at the Cobb Energy Center and Joli Kobe Bistro. Carter has cooked all around the country, with stints in California, Arizona, and North Carolina. He’s previously held the position of sous chef at BLT Steak Atlanta and then 4th and Swift. When he’s not in the kitchen at Local Three, Carter is working on his Harley and head-banging to Death Metal.

  • Andrea Dascanio
    Andrea Dascanio Manager

    Andrea (also known as Dre) is forever a Yankee, even though she moved to Atlanta in 2006. She started as a bus girl in high school and has yet to leave the industry. When she first moved to Atlanta, she worked at night clubs throughout the city. Once that became to much, she found a home at Local Three. You’ll usually find Dre waiting on private parties and doubling as the human intercom system. It’s not that she’s loud – people just have “sensitive hearing.” She’s known for being super organized and clean to an extreme. When she’s not at work, she’s probably listening to old school hip hop (she controversially states that New York makes the best) and R&B, hanging out with friends, or reading by the pool.

  • Alice Price
    Alice Price Catering and Private Dining Sales

    It all started in the second grade. That’s when New Yorker Alice Price planned her first party. It was Power Rangers theme featuring dark chocolate cupcakes. From there, she was hooked, planning events for her twin sister, family and most often, herself.

    Price deviated from her love of event planning in college where she studied Political Science at George Washington University before catching the restaurant bug her senior year. Price hopped a plane out to Portland, OR where she enlisted to perfect the art of drinking Pinot Noir and IPA while working for Bruce Carey Restaurants. Price worked with Bruce Carey Restaurants for 7 years, serving in both General Manager and Event Manager roles before she decided it was time to head back to the East Coast.

    In 2017, Price heard about the Group Dining + Catering management position at Unsukay Concepts in Atlanta, GA. Upon accepting the position, Price says, “I am beyond excited to continue my passion for planning events with a privately-owned restaurant group that ensures outstanding hospitality and local cuisine as the basis of each interaction.”

    Price is now happily settled back on the East Coast with her Pacific Northwest husband, three children and beautiful Doberman, Woodrow Wilson WS Price.

  • Jimbo Irvin
    Jimbo Irvin Sous Chef

    Jimbo is a rare “Atlanta native”. He graduated from Westminster, right around the corner from Local Three. From there, he went on to study food science and industrial engineering at Auburn University. He then made his way to The Culinary Institute of America, where he received an associates degree in culinary arts and a bachelors degree in culinary science.

    After working in New York and San Francisco, he made his way back to the A, where he began working with a buddy who was starting Snapfinger Farm in Stockbridge. In the first year at the farm, they raised pigs and rabbits, grew almost two acres of vegetables, and started doing some catering. Catering came naturally to him, because it’s something he’s had a strong hand in since his days at Auburn.

    Jimbo has been cooking professionally for a decade now. He’s been an integral part of our team for the past two years. He has a passion for barbecue, learning new things, perfecting his craft, and for educating others on technique and finesse in the kitchen.

    As far as hobbies go, he enjoys music. He’s been playing guitar for 14 years now. He’s a brother to three sisters, a welder, and a vinegar fermenter. He also enjoys good beer, pc gaming (when he has the time).

  • Kelli Bullock
    Kelli Bullock Manager

    Hailing from Statesboro, GA, Kelli grew up in a big family with seven brothers and sisters. After leaving the nest, Kelli stayed close to home attending Georgia Southern University to obtain a General Studies degree.

    Kelli’s love for the food and beverage industry began early as she worked at Holidays Greek and Italian Restaurant in Statesboro. From there, Kelli made the move to St. Simons Island where she began working at The Cloister at Sea Island. Through her tenure with The Cloister, Kelli gained experience in fine dining and obtained a level one sommelier accreditation. Kelli eventually began managing the Georgian Room Lounge – a luxury dining room and 5-star restaurant within The Cloister.

    Seven years later, Kelli moved to Atlanta where she began working as a server at Local Three, eventually transitioning to our management team. Kelli enjoys connecting with new people and engaging with guests most in her current role.

    Outside of work, you can find Kelli singing, making candles, hiking or enjoying some form of outdoor activity.

  • Paige Lane
    Paige Lane Head Bartender

    Paige Lane was born in Cocoa Beach, Florida and moved up to Georgia when she was very young. She used to spend summers with her grandparents on their farm in south Georgia which has inspired her use for local and seasonal ingredients in cocktails. She went to Art School at GSU and dropped out after getting a job barbacking at Holeman and Finch. She got the bug for everything “craft cocktails” and used to spend her days off reading cocktail books in bookstores when she couldn’t afford to buy them.

    Paige has now been working in the restaurant industry for 15 years. She’s worked at Ladybird, Empire State South and King + Duke. For her, it’s not just about pushing drinks and turning tables. She has a great passion for high-speed, high-volume craft bartending. Her fun drinks are quirky, and she’s received praise for her commitment to incorporating local spirits, bitters and other seasonal ingredients. She has certifications in CRT for tequila, Bar Smarts, and Cicerone level one. Another passion: Empowering women in this industry and helping them to excel.

    Greg Best anointed her with the pirate nickname “Spitfire,” and as anyone who has witnessed her in her element can see, the name fits.


  • Heros Nascimento
    Heros Nascimento Sous Chef

    Heros was born in Rio de Janeiro, Brazil and moved to Miami, FL at the age of 8. Food is the focal point of his family, and he was constantly surrounded by Brazilian cuisine. Heros studied Biology at Santa Fe University and he eventually landed in Atlanta working in the Life Support Systems department at the Georgia Aquarium. After 5 years he couldn’t shake the culinary itch and decided to switch over to the food industry. He is a self-taught chef and got his start running a catering company before switching over to restaurants. Chef Gary gave him a shot in pastry and he worked his way up through the kitchen. Heros now spends his down time working on his reef aquarium, playing with his dogs and hanging out at the lake with his partner in crime/life.