Chris Hall got his start in the kitchen at a Pizza Hut on Collier Road as a teenager. He worked in college at Le Bec Fin in Philadelphia. Then he headed to Atlanta, in search of a southern belle, and landed a job at Canoe. Hall started his business partnerships with Ryan Turner and Todd Musman while in Georgia and opened Local Three and Muss & Turner as part of the Unsukay restaurant group. He finds purpose in mentoring other rising chefs, and is, quite candidly, just another guy trying to figure it all out.