FRIDAY, OCTOBER 14, 2011

Chef Chris Hall

Chris is both chef and managing partner at Local Three, which is why he has the least hair of the three partners. A self-taught cook, Chris worked in kitchens from Philadelphia's Le Bec Fin to Atlanta's Canoe and 4th & Swift. He grew up around the corner on Peachtree Battle Avenue and thus really is a local. Chris now lives in Smyrna with his wife Julie, who you'll see in the restaurant frequently. An avid Georgia Tech fan, Hall considers home game Saturdays religious ceremonies. You have been warned …

How Local Three Came To Be …

In the winter of 2005, Todd Mussman and Ryan Turner, friends who worked together at the now-closed Food Studio, ventured out into the barren wilderness that was Smyrna to open Muss & Turner's, a gourmet deli, food shop, and wine store. Almost six years later, M&T's, as it's affectionately known across town, is a staple on the Atlanta food scene with a well- deserved reputation for terrific food, warm hospitality and killer beer and wine lists. That fall, Mussman and Turner sat next to Chris Hall, then chef at the downtown Sundial Restaurant, during a meeting at the Atlanta Food Bank. The three began chatting and formed a quick friendship, particularly as Hall lived just five minutes from Muss & Turner's. Soon a regular at M&T's, Hall, looking to start his own restaurant, began asking the two for advice on how to get started. To make a long story short, a few beers and cooked hogs later, a partnership formed and the idea for what is now Local Three was born. Several years later, we're finally here and what was once just an idea is now a restaurant.