DUANE NUTTER
Duane Nutter, known for his simple, yet intricate dishes returns to Atlanta after a five-year absence and reaches for a new market, delivering pleasing surprises to the travelers of Hartsfield-Jackson Atlanta International Airport. With a new vision and challenge in mind, Nutter uses his imaginative execution to blend southern ingredients with world travel influences into the dishes for One Flew South™, the first upscale travel-dining restaurant in the world’s busiest airport.
Nutter began his culinary career in 1994 studying under well-respected Chef Daryl Evans at the Four Seasons Hotel in Atlanta. It was in this kitchen that Nutter and Todd Richards first joined forces and began their long-lasting friendship. Richards notes, “Duane will always tell you that we work as a team. He is right handed and I am left handed. You can visualize it in the approach of plating where Duane is more direct and I am more abstract. He is a great chef in his own right.”
As well as his innovative culinary talent, Nutter has a knack for his hobby as a standup comedian. He was a semi-finalist in Comedy Central’s Laugh Riots and was known around Atlanta as the hilarious “Mad Chef.” These days, Nutter will occasionally perform in a comedy club, but spends most of his time mastering his ability in the kitchen. After a short time apart, Nutter and Richards again worked together at the Ritz Carlton in Palm Beach, Florida before making his next big move to Kentucky’s Seelbach Hilton.
Nutter joined the team at Seelbach Hilton’s Oakroom in Louisville, Kentucky in 2004, where the long-time friends again collaborated. The Oakroom is one of only 48 AAA Five Diamond restaurants in the world. Nutter became Chef de Cuisine and received incredible reviews, especially on his “complex interpretations of seemingly simple dishes.” He enjoys surprising guests with new twists on old favorites.
In 2006, Nutter and Richards were invited to compete on the Food Network’s Iron Chef America and in 2007 the duo cooked at the prestigious James Beard House in New York City.
Lush Life Group LLC is Nutter’s current culinary consulting project with Richards and Jerry Slater. The three combined skills and created a “multifaceted hospitality company that offers refined asset management, research & development, structure, opening experience, restaurant consulting and other aspects of fine to upscale dining to our clients that delivers profits and maintains the company’s image and portfolio.” As the Chief Financial Officer, Executive Chef, Director of Kitchen Management, and Corporate Purchasing Agent, Nutter wears many hats and takes his professional career to an even greater level.
TODD RICHARDS
Out to conquer a new domain, Chef Todd Richards, along with his two business partners and long-time friends, opens the first fine dining restaurant in the world’s busiest airport. As the Corporate Chef for One Flew South™, located in the International Terminal of Hartsfield-Jackson Atlanta International Airport, Richards is an integral part of the project.
Focusing on southern cuisine inspired by world travels, One Flew South™ will offer international travelers exceptional dishes, clever cocktails, and an outstanding to-go menu. The restaurant will operate under Pot Likker Creations, a joint venture of food service firm Jackmont Hospitality, Inc. and food industry operator Global Concessions, Inc. Richards, along with Duane Nutter and Jerry Slater will serve as the food and beverage experts, working under their united company Lush Life Group LLC.
Before joining forces to create Lush Life Group LLC, a versatile hospitality management company based in Atlanta, Georgia, Richards mastered his culinary skills studying under many of the industry’s top chefs and working in many well-respected restaurants. He brings experience to One Flew South™ after working for the Four Seasons Hotel, Spice Restaurant, Villa Christina and Blue Ribbon Grill in Atlanta, as well as teaching for Atlanta Area Technical College. He trained under Chef Darryl E. Evans for seven years, mastering his techniques and skills. He then served as Sous Chef for The Ritz Carlton in Atlanta before heading to the company’s Palm Beach, Florida location to work as Chef de Cuisine in 2003.
He most recently worked as Executive Chef for the Seelbach Hilton’s highly-praised AAA Five-Diamond Oakroom Restaurant in Louisville, Kentucky. Known as one of Kentucky’s top dining choices, Richards first began his five year term with the restaurant as Chef de Cuisine. At the Seelbach Hotel, Richards proved to culinary critics his confidence in the kitchen and his ability to prepare top-notch dishes that looked like pieces of artwork and featured perfectly blended flavors. His pan-crisped lamb sweetbreads with smoked banana and his deconstructed taco gained immense popularity and admiration among critics and restaurant guests.
Richards traces his interest in the industry to a childhood experience in a Chicago steakhouse. His prime rib was served in “a polished silver, carving cart” and made such a lasting memory that it left Richards feeling the urge to pursue a career in the culinary industry. His dedicated interest to using naturally-raised or grown ingredients ties in to his devotion and continual growth as an expert in the field. One Flew South™ is a prime example of his continual personal and professional growth.
Using cutting-edge concepts and techniques, Richards creates imaginative dishes that inspire foodies and patrons alike. He notes that with each plate four flavors must be taken into account: sweet, salty, sour, and bitter. In addition, color and texture have just as vital a role. Richards states, “I look at each plate as a canvas to express myself to the guest. It is very important to me that each guest knows that there is time and thought put in to every plate.” With his emphasis on the perfect blend of flavors, Richards produces inspiring dishes time and time again.
Many have taken notice, and teaming with pal Duane Nutter, the two filmed an episode of the Food Network’s Iron Chef America. Richards holds a membership with the Southern Foodways Alliance and has been invited to cook for the James Beard House, where he is a member as well. Additionally, he was recognized in the Who’s Who in Black Louisville Awards.
Recently, Richards, Nutter, and Slater united forces and developed Lush Life Group LLC. The company is a hospitality organization that offers “refined asset management, research and development, structure, opening experience, restaurant consulting and other aspects of fine to upscale dining to our clients that delivers profits and maintains the company’s image and portfolio.” Richards resides as the Corporate Executive Officer of Lush Life Group LLC, as well as taking on the position of Director of Food and Beverage Management.
JERRY SLATER
Jerry Slater, known for his inventive and talented expertise as a Mixologist, first developed an interest in the culinary world as a server for Chicago’s Five-Star Cottage Café. He attended Purdue University in West Lafayette, Indiana where he studied English Literature and Philosophy. With a culinary interest at heart, Slater took an apprenticeship with Giovanni’s, a fine-dining Italian restaurant in Munster, Indiana, while still completing his undergraduate studies. Working as Giovanni’s Pastry Chef and Prep Cook allowed Slater to gain significant back-of-the-house skills and knowledge. Slater continued to focus on his undergraduate degrees while still moving forward in his culinary career. He took a position at the Four-Star, Four-Diamond Miller Bakery Café in Gary, Indiana, and later accepted a position as the General Manager.
Once graduated, Slater decided to continue a career in the food and beverage industry and joined the famous Charlie Trotter’s. With its Five-Star, Five-Diamond rating and numerous Relais and Chateaux Awards, Charlie Trotter’s was the perfect restaurant for Slater to develop his culinary and management skills.
The Oakroom at the Seelbach Hilton Hotel was Slater’s next venture, where he took a position as the restaurant’s maitre d’. It was at The Oakroom where Slater was introduced to Duane Nutter and Todd Richards. For a brief stint, Slater left The Oakroom to pursue a new restaurant concept with nationally-known Chef Anoosh Shariat. However, he quickly returned and was promoted to the position of Director of Restaurants. He worked hand-in-hand with Richards to increase his knowledge of food and spirits and to evolve the restaurant’s culinary capability.
His passion for spirits and wine led him to complete the First Level test for the Court of Master Sommeliers. He has been invited to the James Beard House three times and participated on the most recent trip alongside Nutter and Richards as a mixologist, creating cocktails to accompany the dishes.
The Louisville Eccentric Observer (LEO), the area’s most urbane and challenging newsweekly, notes, “Every cocktail had a twist, and we don’t mean lemon. Slater’s “Grape Cool-Aide” was made with grape-distilled Ciroc vodka, fresh grape juice and frozen grapes. (For Friday’s dinner, freshly pressed Gewürztraminer juice was to be flown in from California for this purpose.) One could hardly call this elegant cocktail reminiscent of the purple fuel of our childhood, but it was a tongue-in-cheek reminder of how much fun beverages can be.”
Additionally, Slater wrote for Louisville’s Food and Dining Magazine, has served as a board member of the Louisville chapter of The American Institute of Wine and Food, and is a member of the Southern Foodways Alliance.