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

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 Turnerand 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. 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 spends his time managing Muss & Turner’s / Eleanor’s, the Back Office Support team, Marketing / PR as well as running point on real estate, legal and financing.

He and his partners were recognized as the Georgia Restaurant Association Restaurateurs of the Year in 2011. In 2015 the Unsukay partners were awarded the National Restaurant Association’s Cornerstone Humanitarian Award for their involvement in founding and launching the Giving Kitchen in 2013.

Turner serves as Board Chairman of The Giving Kitchen and was 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. He’s been named a Who’s Who in the Atlanta Business Chronicle’s 2016 & 2017 Hospitality Quarterly.

Originally from Maine, he attended the University of Vermont, did a term of service with Americorps along the border of Mexico, carpet bagged his way to 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 with his wife, Shelley, and two children.

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.

Managers

  • 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.

  • Ben Barth
    Ben Barth Executive Chef

    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.

  • 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.

  • Sarah Buckley
    Sarah Buckley Events & Catering

    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.

  • Carter Vaughn
    Carter Vaughn Sous Chef

    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 thrash 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.

  • Benjamin Lombardi
    Benjamin Lombardi Service Manager

    Ben is local boy who grew up right down the road and has been part of the M&T family for four years, starting as an server assistant and through hard work, commitment and earning everyone’s trust climbed his way to being a manager at M&T Smyrna the last couple of years. He is an authentic leader and you will be hard pressed to find anyone who doesn’t like to just be around or work with Ben. Ben was an integral part of the opening East Cobb team and has been instrumental in our adaptation and connection with the EC community. Ben is also a huge sports fan, so next time you see him, be sure to strike up a conversation about the Falcons or UGA. Be careful to not make him laugh. It is infectious.

  • Suzanne Cosseboom
    Suzanne Cosseboom Director of Business Development

    Loyal, passionate and guest-driven are three words best used to describe Suzanne. Raised in St. Louis, MO, Suzanne eventually made her way to Hilton Head Island where her love for all things Southern began including sunsets, flip flops and sundresses!

    Suzanne has spent more than 30 years working in the hospitality industry including 19 years with LongHorn Steakhouse and another nine years with Jim ‘N Nicks as the Client Relations Manager before joining the team at Unsukay Concepts.

    Suzanne recalls working with our teams over the years on many Giving Kitchen projects across the community. She joined our team in April of 2018 and is most excited to share the stories behind our restaurants and turn folks on to the tasty fare.

    When she’s not working, Suzanne can most likely be found on the golf course with her husband and friends, playing a good game of cards or Scrabble, or relaxing on the porch with her pooches – Bella and Lucky. She is happiest with her toes in the sand and soaking up the sun!

  • Randy Whisnant
    Randy Whisnant The Whiskey Dude

    Originally from Monroe, GA, Randy’s relationship with food and beverage began in the late 80s while he served as service manager for a restaurant in Jack London Square while living in Alameda, CA. Randy worked in a melting pot of cultures and began trying every ethnic food he could find.

    Randy studied Sociology at Wichita State University. While in school, he began working in homeless programs, primarily with people who had severe mental health issues. Looking to continue supporting a Social Services salary, Randy always kept one foot in the hospitality industry.

    In 2010, Randy moved back to the Peach State and chose to focus on hospitality full time in a position at South City Kitchen in Vinings. He began bartending quickly working his way up to lead bartender before eventually joining the team at Bourbon Bar at The Intercontinental Hotel.

    Randy joined our team at Local Three in 2018 as our Lead Whiskey Dude. Not only can you catch Randy making tasty drinks behind the bar, but you’ll also see him leading our bi-weekly whiskey tastings, rubbing elbows with the whiskey community of Atlanta and representing Local Three at whiskey events around town.

    Randy loves enjoying a bite or a drink with folks from all walks of life and teaching them about spirits. His goal is to complete the Bourbon Trail and work to become a Certified Spirt Specialist in 2019. Randy and his husband live in Smyrna with their daughter and enjoy traveling as much as they can.

  • Jack Wishon
    Jack Wishon Lead Bartender

    A Georgia native through and through, Jack was born in Conyers and raised in Athens. After attending Georgia State (a few times), Jack made his way over to the food and beverage world and never looked back.

    Jack joined the Local Three family in 2012 and has been a familiar face behind our bar ever since. In his role with us as lead bartender, Jack has a major hand in writing our cocktail menus, maintaining our beer and spirits menus, and pretty much managing all things bar. From scheduling and morale boosting, to serving as service bar workhorse… the only thing this guy can’t do is work the printer.

    When asked what he enjoys most about his current gig, Jack says hanging with his buds and learning about booze are top of the list. Jack is known for his impeccable big ice skills, so you’re welcome whiskey fans. Aside from making tasty libations, Jack is skilled at solving Lonestar beer cap riddles. Outside of work, you can most likely find Jack around his place in Kirkland running, skateboarding or reading.