Rye

Rye Restaurants is a partnership between Todd Ginsberg, Jennifer and Ben Johnson, and Shelley Sweet. Todd Ginsberg is a 2014 and 2015 James Beard Foundation Semifinalist for Best Chef, Southeast and a graduate of the Culinary Institute of America at Hyde Park, NewYork. He started his career at The Dining Room at The Ritz-Carlton in Atlanta under Joel Antunes and Bruno Menard. He also led the kitchens at Asher in Roswell, Georgia as well as Madisons in Highlands, North Carolina. Later he spent time at Lucas Carton in Paris and at Alain Ducasse in New York. Upon his return to Atlanta, he worked for the Concentrics Restaurants Group, serving as chef at both TAP and Trois. Ginsberg was the chef at Bocado from its opening in 2009 until partnering with the Johnsons and Sweet to open The General Muir in January 2013. The Johnsons, husband and wife, opened West Egg Café on Atlantas Westside in 2004. Both Jennifer and Ben are former attorneys who practiced law in Atlanta for nearly 7 and 11 years, respectively, before embarking on a second career in hospitality. Shelley Sweet found her passion for the restaurant industry after graduating college and working in graphic design, beginning her restaurant career at West Egg when it opened in 2004. She joined the Concentrics Restaurant Group in 2006, serving as a manager at Two Urban Licks, Assistant General Manager at Murphys, and ultimately as General Manager of TAP until 2010. She was the opening General Manager at Hugh Achesons Empire State South and rejoined West Egg in 2011. She is a member of Les Dames dEscoffier International Atlanta Chapter and the Georgia Restaurant Association Board of Directors. In 2014 the Georgia Restaurant Association honored Todd, Jennifer, Ben, and Shelley as Restaurateurs of the Year and, in 2018, StarChefs recognized them as Rising Star Restaurateurs. Please read the latest news about Rye Restaurants, including the announcement of The General Muir at City Springs, expected to open late 2020