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CHEF TODD GINSBERG

Todd  Ginsberg is a 2014 and 2015 James Beard Foundation Semifinalist for Best Chef, Southeast and a graduate of the Culinary Institute of America at Hyde Park, New York. He started his career at The Dining Room at The Ritz Carlton in Atlanta under Joel Antunes and Bruno Menard. He also led the kitchens at Asher in Roswell, Georgia as well as Madison's in Highlands, North Carolina. Later he spent time at Lucas Carton in Paris and at Alain Ducasse in New York. Upon his return to Atlanta, he worked  for the Concentrics Restaurants Group, serving as chef at both TAP and Trois. Ginsberg was the chef at Bocado from its opening in 2009 until partnering with Jennifer and Ben Johnson and Shelley Sweet to open The General Muir in 2013. Ginsberg, Johnsons, and Sweet “Rye Restaurants” next opened Fred’s Meat & Bread and Yalla, both in Krog Street Market (2014), TGM Bread (2016), Wood’s Chapel BBQ (2019), and a second location of The General Muir in Sandy Springs (2021). Most recently, Ginsberg and Rye Restaurants collaborated with Thompson Hotels to open Dirty Rascal at the Thompson Buckhead, featuring classic Italian American “red sauce” cuisine (January 2022).