Our core philosophy and guiding principle is: PEOPLE MATTER MOST.
We believe if you’re going to build a company for long-term success, you have to know what’s important to you and your business, then deliberately focus on it. We know that we are in the human connection business and our culture is dependent on people who genuinely care. Without guests who leave happy and talented staff who care about our guests, we won’t exist as a business. So, we do business in a way that illustrates our respect for
Michael Costello grew up in the hospitality industry. He got his first job at 15 years old at a small family-owned Italian restaurant called La Strada in Marietta. After a few years working in the local restaurant scene, Costello decided to move to Sarasota, FL to pursue a bachelor’s degree in hospitality management, along with a year of culinary school, at University of South Florida.
After graduation, Costello remained in Florida for nearly a decade, working in management at Stonewood Grill & Tavern. He was approached by BrickTops with an offer to manage their Naples, FL location. Upon joining the BrickTops team, another management position opened up at their Buckhead location and Costello jumped at the opportunity to get back to the Atlanta area.
While he was thrilled to be back in the Atlanta area, he found himself still in search of a company with a less stuffy corporate environment and a more family-centric culture. Costello, a long-time Muss & Turner’s fan, heard about the open GM position and knew he had to throw his resume in the ring. After interviews with the M&T team, the rest is history!
Chris aka “Word” is well traveled in the world of Unsukay. He started working with us at M&T as a server and quickly established himself as a very dependable, hardworking teammate. He was quick to help out whomever and however needed and soon became a trusted member of our family. He was promoted to become an opening manager when we converted Common Quarter into M&T East Cobb. Chris grew a lot in his professional development and gained invaluable experience in not just opening a new restaurant but riding that wave, and that has served us well at MTH Pizza. When we closed M&T East Cobb, Chris was asked to stay onboard with us and take on a server role again at Local Three. Chris’s loyalty and commitment to Unsukay was once again demonstrated as he took the step away from management in stride and endeared himself to the Local Three team as he became an integral part of our group dining events team. Chris has done an amazing job as manager over the last year at MTH Pizza and we are very fortunate to have him on our team. You’ll be challenged to find anyone in our company who cares more deeply about doing a great job, never letting anyone down and being the best we can be.
Todd Mussman, or “Muss,” as he’s known, is a CIA-trained chef who worked with Fifth Group at the Food Studio, South City Kitchen, and Sala before opening Muss & Turner’s.
You might meet someone as knowledgeable about food, but we seriously doubt you’ll ever meet anyone as passionate. From crawling on his belly in the forest foraging morel mushrooms to breaking down whole hogs and turning them into delectable delights, Todd can do it ALL in the kitchen. With his deep knowledge and passion for food plus his good looks, he is usually the one you’ll see on TV or executing cooking classes at our restaurants.
Muss spends his time assisting wherever needed in daily operations while managing Muss & Turner’s East Cobb. You’ll know he is originally from Boston as soon as he opens his mouth. Sorry ladies, Muss is married and lives in Smyrna with his wife, two kids and dog. In his spare time, he loves to spend time on his hunting lease and cooking: his passion for food is not left at work. Muss is a founding board member of The Giving Kitchen and takes an active role every year and executing TEAM HIDI, their primary fundraising event
Turner was the food & beverage manager at East Lake Golf Club prior to opening Muss & Turner’s in February of 2005.
He is partner in charge of M&T and MTH PIzza as well as running point on real estate, legal and financing for Unsukay Concepts.
Turner is a founder and has served on the board the Giving Kitchen since 2013. He was the 2015 Board Chair of the Georgia Restaurant Association. He and his partners were recognized by the GRA as Restaurateurs of the Year in 2011.
In 2014 Turner was named the Business Person of the Yearby The Metro Atlanta Chamber and the Atlanta Business Chronicle.
In 2015 the Unsukay partners were awarded the National Restaurant Association’s Cornerstone Humanitarian Awardfor their role in founding the Giving Kitchen..
Originally from Maine, he graduated from the University of Vermont in 1994 and did a term of service with Americorps in Arizona along the border of Mexico. He carpetbagged his way to Atlanta in 1995, looking for a Georgia Peach, a job, and year round golfing weather (in that order). He ultimately found all three and now lives in Smyrna with his wife, Shelley, and two children.
Chris Hall is clearly the most rakishly handsome and debonair of the three Unsukay Partners.
His story begins right around the corner from Local Three at the Pizza Hut on Collier Road, where he worked as a teenager. Somehow, the magic smell of pepperoni and yeast lured him in and 25+ years later he is still at it. Either that, or he is just too dense to figure anything else out…. So he threw some pizzas and moved up the proverbial ladder, eventually landing, while in college, at Philadelphia’s famed Lec Bec Fin where he was begrudgingly taught to cook by an angry Frenchman & his minions. It was a kitchen ripe with talent (and he was too dumb to be scared), so he set off to learning and taught himself how to cook. Some folks, including a few dining critics, claim he never learned to cook, but undaunted, he still kept trying.
Hall eventually headed home to Atlanta in search of bourbon and a Southern Belle. He found both and is still in love with both to this day. He landed at Canoe on his return and and cut his teeth with Gary Mennie, George McKerrow, Ron San Martin and the gang by the river. It was an amazing time at an incredible restaurant and the most formative of his cooking years; but he always knew he wanted his own place, and if nothing else, to cook what he wanted, however he wanted, whenever he wanted. So after meeting Turner and Muss, a fast friendship formed and they began talking about a partnership. It was a long winding road to eventually get there, but the seed for Local Three was born. Years later, they opened Local Three to a swell of critical and guest acclaim and the rest, as they say, is history.
Now Hall still cooks, mainly for charity events, but is the partner in charge of the day-to-day operations of Local Three. What’s on the menu, who is cooking and serving it, how we’re buying it, along with a multitude of other things. In all honesty, he is just trying to figure it all out. His true passion these days is to help people in much the same way people helped him in his career. He loves to coach and mentor and is still entranced by the machinations of the restaurant business.
Hall participates actively in a number of charities and is Vice Chairman of The Giving Kitchen. In 2015, Chris, Ryan, and Todd were named Cornerstone Humanitarians by the National Restaurant Association’s Educational Foundation for their role in kickstarting The Giving Kitchen.
He out-kicked his coverage by a long way and has been married to his wife Julie since 2000 (as well as her alter ego Polly Atomic since 2010). In other words, he is a roller derby husband. They live in Smyrna, and when he is not in the restaurants, he is golfing, crashing around the woods, shooting at things, and generally acting the fool. Hall loves both kinds of football, round & oblong and is obsessed with Georgia Tech winning a national championship & Arsenal winning the Premier League. He likes Dusty Rhodes, the Dude, a great bottle of wine, a fine cigar, brown whiskey, piña coladas and getting caught in the rain…… But most of all, he is incredibly grateful for the staff, guests, and friends, old & new, who keep the company going.