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.

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).

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.

Growing up in Norfolk, VA, Mark Cioccia lacked rhythm and musical talent, but always appreciated a wide range of music, including Less Than Jake, Green Day, Miles Davis, Jay-Z and Young the Giant. Rather than utilizing his juggling and unicycle-riding skills to attend clown college, Mark made his parents proud by graduating from the University of Virginia. He spent five years working for Rocket Farm Restaurants at The Optimist and Superica at The Battery before joining the team at Local Three in March 2021. In his spare time, Mark loves spending time with his fiancée, Dori, and their dog Penny Jane. He enjoys all things sports and is a huge fan of the Braves and UVA basketball.

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.

Born and raised in Stockbridge, GA, Ian Forrest spent his early years in the kitchens of his mom, grandmother and great grandmother, then continued his culinary education at Le Cordon Bleu. He has put these valuable lessons to use in kitchens all over Atlanta, including Kevin Rathbun Steak and Richard Blais’s Flip Burger Boutique. His experience, persistence and love of pork make him the perfect fit for Local Three. In his spare time, Ian enjoys collecting sneakers, reading cookbooks and making BBQ from whole roasted hogs in his homemade BBQ pit.

Before making the move to Georgia and joining the Local Three team in September 2022, Kelley Randall led numerous kitchens in south Florida, including Waterstone Resort & Marina, The Venu Restaurant & Bar and Vic & Angelo’s. His culinary adventures have included farm-to-table concepts, Italian restaurants and even making pizzas at a waterpark. Kelley loves spending time in nature and hopes to someday build the cabin of his dreams where he can keep playing guitar and reading nonfiction. His calm demeanor, incredible experience and leadership skills make him a wonderful part of the Local Three family. 

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. 

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.