Anthony Casiello brings a wealth of experience and passion to his role as General Manager here at Local Three. Born in Las Vegas and raised in South Florida, Anthony’s journey in the culinary world began at the age of fifteen, working in kitchens and pizzerias across the region.
With a decade of experience under his belt, Anthony returned to Las Vegas, where he honed his skills at Bertolini’s Italian Trattoria in Caesar’s Palace Hotel and Casino. As Assistant General Manager and Wine Director, he immersed himself in the world of exquisite flavors and unparalleled hospitality.
Venturing to the West Coast, Anthony joined the iconic Mastro’s Steakhouse in Beverly Hills, where he served as Assistant General Manager and Wine Director for seven illustrious years. From catering to high-profile guests to overseeing operations in the picturesque Malibu location, Anthony’s dedication to excellence never wavered.
However, it was the opportunity to shape a culinary vision from inception that truly ignited Anthony’s entrepreneurial spirit. At Butcher’s Table in Seattle, he assumed the role of General Manager and Wine Director, spearheading the creation of a multi-story steakhouse that defied convention. With an unwavering commitment to innovation and a penchant for curating the finest wine lists, Anthony cemented his reputation as a visionary leader in the industry.
After years of remarkable achievements on the West Coast, Anthony felt the pull of home and family, prompting his return to Georgia. Now, as the General Manager of Local Three & Warhorse Investments, Anthony continues to elevate the dining experience with his keen eye for detail and unwavering dedication to hospitality.
Born and raised in Atlanta, GA, Chef Branden Holte’s interest in food started when he was young, trying foods from a variety of cultures in the Caribbean on family vacations and spending time in the kitchen with his mother and grandparents. After receiving his degree in the Culinary Arts at Le Cordon Bleu Atlanta, Chef Holte worked his way up the rank at several prominent restaurants in Atlanta including Kyma, Meehan’s Public House, Sia’s, Mitra and Davio’s. After several years at Meehan’s as Chef de Cuisine, Chef Holte was ready to get back into fine dining and accepted an offer at Lioncrest on the Biltmore Estate, in the mountains of Asheville, NC. His career took him next to the Bull & Beggar, a French restaurant in the eclectic River Arts District, where he worked as Sous Chef under Chef Matthew Dawes. It was here that Branden learned the ins and outs of charcuterie, game meats, whole hog butchery, and discovered the local produce in the mountain region and its growing season. After 5 years in Asheville, Chef Holte was ready to be back in Atlanta and dive back into the restaurant scene in his hometown. He worked as Executive Sous Chef for Davio’s Italian Steakhouse and later the Mill Kitchen & Bar before moving to Under the Cork Tree. We’re thrilled to have Branden leading the kitchen at Local Three where he has the opportunity to utilize the skills he has finely honed and share his knowledge and passion for food. Chef Holte currently resides in Alpharetta with his wife and daughter.
John brings over 20 years of passion and know-how to our team, with a journey that started way back in the early 2000s in Boston, Massachusetts.
John’s obsession with wine really took off in 2010 when he moved to Italy—Rome, to be exact—to study at the Wine Academy of Rome. There, he dove deep into Italian wine culture, developing a palate and perspective rooted in the rich traditions of Italian viticulture. That time in Italy wasn’t just a resume booster; it solidified his drive to make a career out of wine and spirits.
Back stateside, John doubled down on his wine education. He’s got certifications from every acronym in the book—Court of Master Sommeliers (CMS), Society of Wine Educators (SWE), Wine & Spirit Education Trust (WSET), you name it. Let’s just say the man’s got range, with a knowledge base that goes deep on wine’s finer points and complexities.
His experience doesn’t stop with his studies. John has held some serious roles with big names like Constellation and Accolade Wines. But his real passion? Restaurants. He stepped into the role of Beverage Director at one of Florida’s largest steakhouses, where he oversaw beverage programs across three locations, curating selections that are equal parts classic and inventive.
Now, we’re lucky to have him here at Local Three. John’s already working his magic on our beverage program, and he’s as committed to educating our team as he is to elevating your dining experience. With his deep knowledge and relentless pursuit of excellence, John’s a serious asset to the Local Three family. So next time you’re here, raise a glass to John—he’ll be glad to talk all things wine with you.
A native of Greensboro, NC, Josh Doepke started his journey in the restaurant industry as a dishwasher. When he moved to Atlanta, he worked as a line cook at Emeril’s before making the move to the front of the house as a server at Atlanta Fish Market. During his time in management at Sauced, Rathbun’s and Reverence at Epicurean Atlanta, Josh learned how to develop a team and tailor training to each individual. His eye for detail and willingness to dive in made him a perfect fit for Operations Manager at Local Three. As wild as restaurants can be, Josh’s strangest job was when he was paid to hug hammered redneck women at Charlotte Motor Speedway during race days while dressed as the Pink Panther. When he isn’t working, Josh loves gaming on his PS5 and daydreaming about owning a 1964 Lincoln Continental. His bucket list also includes riding a motorcycle all the way through Argentina.
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 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 15 years now. He’s a brother to three sisters, a welder, and a vinegar fermenter. He also enjoys good beer and PC gaming (when he has the time).
Meet Andrea, affectionately known as Dre, whose journey in the hospitality industry has been nothing short of remarkable. Forever a Yankee at heart, Andrea relocated to Atlanta in 2006 and swiftly immersed herself in the vibrant culinary scene.
Her passion for hospitality ignited early on, starting as a bus girl in high school and seamlessly transitioning into various roles throughout her career. After a stint at nightclubs across the city, Andrea found her true calling at Local Three, where she began as a server a decade ago.
Over the years, Andrea’s dedication and knack for leadership have been evident as she steadily climbed the ranks within Local Three. With a wealth of institutional knowledge and an unwavering commitment to excellence, Andrea has become an indispensable asset to the team.
Now, in her role as events & catering manager, Andrea brings her trademark organization and attention to detail to every aspect of her work. Whether she’s orchestrating seamless events or ensuring impeccable service, Andrea’s passion for hospitality shines through.
Beyond her role at Local Three, Andrea is a devoted mother, a connoisseur of old school hip hop and R&B (firmly believing that New York produces the best), and a dedicated friend. When she’s not at work, you can often find her enjoying quality time with her adorable son, soaking up the sun by the pool, or getting lost in a good book.
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 30+ 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 and 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 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.
Hall still cooks (not enough for his liking…) but his main role is the partner in charge of the day-to-day operations of Unsukay. 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 a founder and former 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 kick starting the Giving Kitchen. In 2019, the Giving Kitchen became the second organization to receive the prestigious James Beard Humanitarian of the Year Award.
He out-kicked his coverage by a long way and has been married to his wife Julie since 2000 (as well as her roller derby alter ego, Polly Atomic, since 2010). 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. CH loves all kinds of football, round and oblong, and is an avid fan of Rugby ATL as well as being a fractional owner of the team. He never misses an Atlanta United or Arsenal match and will gladly regale you with the delights of gegenpressing and juego de posicion. He likes Dusty Rhodes and Ric Flair, The Dude, Val Kilmer as Doc Holiday, Omar Little, 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 and new, who keep the company going.
Turner was the food and beverage manager at East Lake Golf Club prior to opening Muss & Turner’s in February of 2005.
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 the Business Person of the Year by the Metro Atlanta Chamber and the Atlanta Business Chronicle.
Turner is a founder and has served on the board of the Giving Kitchen since 2013.
In 2015, the Unsukay partners were awarded the National Restaurant Association’s Cornerstone Humanitarian Award for their role in founding the Giving Kitchen.
The Giving Kitchen was named the James Beard Foundation Humanitarian of The Year in 2019.
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.
Todd Mussman, or “Muss,” as he’s known, is a CIA-trained chef who worked with Fifth Group Restaurants before opening Muss & Turner’s in 2005.
You might meet someone as knowledgeable about food, but we seriously doubt you’ll ever meet anyone as passionate. From foraging wild edibles, to hunting deer, turkey and quail or breaking down whole hogs and turning them into delectable delights, Todd can do it ALL in the kitchen. His deep knowledge and passion for food are one of his strongest assets.
You’ll know he is originally from Boston as soon as he opens his mouth. 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 as well as studying, cooking and refining his craft. Todd’s 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 in executing TEAM HIDI auction lots: whether leading canoe trips in the Okefenokee or executing dinners on Georgia’s barrier islands to raise money for restaurant workers in crises.
Keep in touch with Todd:
Instagram: @toddmussman
