Hi, I\u2019m Chris, the most rakishly handsome & debonair of the three Unsukay Partners.<\/p>\n
My story begins right around the corner from Local Three at the Pizza Hut on Collier Road, where I worked as a teenager. Somehow, the magic smell of pepperoni & yeast lured me in and 25+ years later I\u2019m still at it. Either that or I\u2019m just too dense to figure anything else out\u2026\u2026So I threw some pizzas and moved up the proverbial ladder, eventually landing while in college at Philadelphia\u2019s famed Lec Bec Fin where I was begrudgingly taught to cook by an angry Frenchman & his minions. It was a kitchen ripe with talent & I was too dumb to be scared so I set off to learning and taught myself how to cook. Some folks, including a few dining critics, claim I never learned to cook, but oh well, I still keep trying. I eventually headed home to Atlanta in search of bourbon and a Southern belle, both of whom I\u2019m still in love with to this day. I landed at Canoe on my return to Atlanta & cut my teeth with Gary Mennie, George McKerrow, Ron San Martin & the gang by the river. It was an amazing time at an incredible restaurant and the most formative of my cooking years. But I always knew I wanted my own place. So after meeting Ryan & Todd a fast friendship formed & we began talking about a partnership; the seed for Local Three was born. Years later, we opened Local Three to a swell of critical & guest acclaim & the rest, as they say, is history.<\/p>\n
Now I still occasionally cook but I\u2019m in charge of the day-to-day operations of our restaurants. What\u2019s on the menu, who is cooking & serving it, how we\u2019re buying it, along with a multitude of other things. In all honesty, I\u2019m just trying to figure it all out. Really, I\u2019m here to help people much the same as people in my career helped me. I love to coach & mentor and am still entranced by the machinations of the restaurant business.<\/p>\n
I\u2019m incredibly honored to participate actively at the Atlanta Ronald McDonald House, the High Museum Wine Auction, and as a founding board member of Giving Kitchen.<\/p>\n
I outkicked my coverage by a long way and have been married to my wife Julie since 2000 and her alter ego Polly Atomic since 2010. I\u2019m a roller derby husband\u2026\u2026We live in Smyrna and when I\u2019m not at the restaurants, I\u2019m golfing, crashing around the woods, shooting at things, and generally acting the fool. I like Dusty Rhodes, the Dude, a great bottle of wine, a fine cigar, brown whiskey, pina coladas and getting caught in the rain\u2026\u2026But most of all, I\u2019m incredibly grateful for the staff, guest, and friends, old & new, who keep our company going.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chris Hall is a chef, a founding partner of Unsukay Cocnepts and one of the founding members of the Giving Kitchen board of directors. He was on the organizing committee for the first Team Hidi and has been with the organization ever since.<\/p>\n","protected":false},"featured_media":1895,"template":"","member-category":[79],"class_list":["post-1894","board-member","type-board-member","status-publish","has-post-thumbnail","hentry","member-category-board-members"],"acf":[],"yoast_head":"\n