Our People

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 too much, she found a home at Local Three as a server, and over the last 10 years has steadily taken on more responsibility. She has a wealth of institutional knowledge that is invaluable in leading the Local Three team. You’ll usually find Dre 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, Dre can be found taking care of her adorable son, 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.

As a man of many talents, Nick has worked in various jobs, including a stint making concrete baby heads at a warehouse in Lakewood and as an extra in the film “A Bad Mom’s Christmas.” Since joining Local Three in 2012, Nick has served, catered and done just about any task needed, making him the perfect fit to be a manager. When not working as Local Three’s go-to guy, Nick listens to a Spotify playlist that sounds like it was created by 1,000 different people while collecting and selling baseball cards or playing Ingress Prime.

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. 

Reid Harris grew up in Social Circle, GA, where his parents juggled the sports schedules of four children, but still managed to take them on frequent trips to Athens to cheer on the Georgia Bulldogs. Reid attended Gardner Webb University in North Carolina on a wrestling scholarship, but eventually joined his siblings at Georgia College & State University. During his time at Georgia College, Reid worked as a food runner at Reynolds Lake Oconee and quickly worked his way up to manager for a number of restaurants at the club. Next, he became the Food and Beverage Manager at the Golf Club of Georgia in Alpharetta. Reid and his girlfriend wanted to move back to the city, so he brought his love of wine and cocktails to the team at Local Three. When he isn’t continuing the legacy of Local Three’s incredible beverage program, Reid loves watching reruns of Ghost Adventures and Dexter (the original…not the spinoff) and making his way through Metallica’s discography over and over again. 

Ryan LaFrance grew up in Massachusetts and worked at Vox Populi and Stephanie’s on Newbury in Boston after attending the International Institute of Culinary Arts. He moved to Atlanta in 2014 and joined the Atlanta Braves as the private club chef, then as the catering and suites chef at Turner Field and Truist Park. As an avid Boston sports fan, one of Ryan’s greatest memories was attending Super Bowl LIII to see the Patriots beat the Rams. He has traveled all over America and hopes to someday make it to Japan, Israel and Morocco. Ryan’s curiosity and passion for learning about science, technology, history, philosophy, travel and art make him a great team leader as sous chef at Local Three.

Brandon Peterson started his culinary journey at a young age by cooking dinners with his family. He continued his path over the next 20 years in Atlanta restaurants such as The Federal and Bones and at Tangible Taste in St. Augustine, Florida. As a leader at Local Three, Brandon enjoys teaching others about butchery, baking and European cuisine while singing Kelly Clarkson’s greatest hits. His positivity, infectious smile and love of the kitchen have made him an incredible asset to the Local Three team since September 2022. 

Brett Burke grew up in the swamps of Baton Rouge, Louisiana and cut his teeth working in some of New Orleans’ finest seafood establishments. He strongly believes in laissez les bon temps rouler and loves attending concerts. While checking out new music, Brett finds inspiration for his own musical talent, which includes singing bass, playing piano and playing synthesizers. He’s even been known to jam on auxiliary percussion and drum machines too! After moving to Atlanta in 2016, he gained more experience working as an Event Captain and Restaurant Manager for Rocket Farm Restaurants. His love for events and great food led him to the Catering & Group Dining Manager position with Unsukay in 2022. When hosting friends at home, Brett loves stuffing bacon-wrapped dates with manchego cheese and roasted almonds and plating them over romesco. He dazzles his guests all the way to the end by serving up delicious hazelnut mocha cheesecake for dessert!

Susie has been an integral part of what we do for the past several years. She has led Basecamp, while being an important advisor and sounding board for the partners. Previously, Susie was the President of Taco Mac, responsible for an organization of 25 restaurants and she brings a wealth of experience and knowledge to this role. As President of Unsukay, Susie reports to the partners and is responsible for the long and short term goals and success of Unsukay. She focuses on restaurant operations, back office support, finance, legal and strategic planning.

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. 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. Jimmy’s time running Local Three has been marked with quiet and steady leadership, growth of his managers and team, financial success, and a level of professionalism that sets the standard for the company. Jimmy’s role as Director of Restaurant Operations benefits the progress of all Unsukay restaurants.

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).