Recent press

Atlanta Magazine | April 2018

With his new cookbook, Atlanta chef Todd Richards wants to change the way we view soul food.

Richards wants Soul to empower young chefs and make soul food more economically viable—so black chefs can ”be free to cook whatever they want”

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Bon Appetit | May 2018

For Todd Richards, Soul Food Is a Gateway, Not a Stereotype. 

“Quite honestly, I don’t know what people expect from me anymore. Fifteen years a chef, with a passion for black culture. I’m alright with that.”

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Chicago Tribune | May 2018

Todd Richards' 'Soul' details his 'culinary evolution' as a chef.

“Limit the labels. You’ll liberate yourself in the kitchen, grow as a cook, and your taste buds will have better dining experiences.”

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Garden & Gun | May 2018

Todd Richards’ Real Southern Soul.

Save a spot on your shelf for Atlanta chef Todd Richards’ stunning new cookbook.

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Southern Living | June 2018

Atlanta Chef Todd Richards Puts His Original Stamp On Soul Food

Through stories and sophisticated, globally influenced dishes, the book defines what “soul” means to Richards.

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Quick & Dirty Tips | June 2018

How One Brilliant Chef is Redefining Soul Food

Soul explores just how Todd builds new, exciting flavors into the more traditional soul food cuisines we know today.

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Reviews

Publishers Weekly

"Richards’s 'no limits' philosophy pushes the cuisine beyond traditional expectations and celebrates the power of soul food."

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Atlanta Journal-Constitution

"With his first cookbook, Atlanta chef Todd Richards delivers a glorious compendium of thoughtful and refined recipes that are his personal response to the accumulated history of American cooking..."

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Foreword Reviews

"Aside from being a well-illustrated, well-organized, and well-written cookbook, Soul defines Richards’s core philosophies about food, creativity, and society."

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Interviews

CBS This Morning, The Dish | June 30, 2018

Born in Chicago, chef Todd Richards loved the traditional dishes his parents and grandmother cooked. After a move to Atlanta, he worked at top venues around the South including the Four Seasons and Ritz-Carlton hotels before opening Atlanta's Richards' Southern Fried. Now, he's out with a brand new cookbook, "Soul: A Chef's Culinary Evolution in 150 Recipes." The prestigious Michelin guide says it "expands the definition of soul food."

Chef Todd Richards on The Pursuit of Perfection in Cooking

Chef Todd Richards joins Ted Lee and Nicole Taylor to discuss his new cookbook Soul and why ugly tomatoes matter.  

Chef Todd Richards on Food As Religion

Chef Todd Richards joins Ted Lee and Nicole Taylor to discuss the relationship between food, religion and music to create "a soulful experience."

Collard Green Ramen from Soul Cookbook by Todd Richards

Chef Todd Richards pays homage to one of his fondest childhood memories, a family collards recipe, now included in his cookbook Soul.

Grilled Peach Toast with Pimiento Cheese from Soul Cookbook by Todd Richards

Chef Todd Richards explains why this recipe from his cookbook Soul represents the past, present, and future of food.