Chef Todd Richards is a busy man. He’s the culinary director of Jackmont Hospitality (overseeing One Flew South and Chicken+Beer at Hartsfield-Jackson Atlanta International Airport), he’s the owner of Richards’ Southern Fried, and an author that’s been on tour with one of the hottest cookbooks in the country, SOUL. But I’m not interviewing him just because of that. It’s more personal. I love his cooking, his decision to consciously think about food and what it means, and his cookbook has a special place on my home cookbook shelf, which is more important to me than the fact that it also won Amazon’s 2018 Cookbook of the Year. This two-time James Beard Best Chef: Southeast semifinalist is one of the chefs pushing culinary boundaries, while at the same time honoring his own heritage and cooking delicious food that brings us together.