Rolling Bones serves up authentic Texas Pit Barbecue that has made its way to Atlanta via the Virgin Islands. The out of the ordinary story began in 1983 when central Texas native Bill Collins got off a boat in St. Thomas and unintentionally became an overnight catering success when his first job was a party for 600. Local residents and friends Dana Armour and Paul Feuerzeig were fans of Collins' cooking and literally grew up eating barbecue at his restaurant Bills Texas Pit BBQ. The triumph of Collins' barbecue led him to open additional locations in St. Croix and St. Martin while also catering events across the globe.

Dateline June 2009. Rolling Bones BBQ was sold to three chefs and a mixologist known as the LUSH LIFE GROUP LLC. www.lushlifegroup.com Since the purchase, the collective added additional foodstuff as smoked turkey wings, salmon and duck. They also toured the grounds of Georgia searching for the perfect wood. They decided on Georgia Hickory and Pecan wood for smoking. Lush Life Group has also implemented some green standards to their restaurant. They are proud supporters of local farmers and other artisans alike.

BIOS

Todd Richards - Before joining forces to create Lush Life Group LLC, a versatile hospitality management company based in Atlanta, Georgia, Chef Todd Richards mastered his culinary skills studying under many of the industry’s top chefs and working in many well-respected restaurants. 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.

Richards brings experience to Rolling Bones after working for the Four Seasons Hotel, Spice Restaurant, Villa Christina, Blue Ribbon Grill and One Flew South 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.

Richards’ next move was to the Seelbach Hilton’s highly-praised AAA Five-Diamond Oakroom Restaurant in Louisville, Kentucky as the 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. He was quickly promoted to Executive Chef and stayed with the restaurant for a total of five years. His pan-crisped lamb sweetbreads with smoked banana and his deconstructed taco gained immense popularity and admiration among critics and restaurant guests.

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. 

Recently, Richards along with his two business partners and long-time friends Chef Duane Nutter and Mixologist Jerry Slater united forces to develop 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.

Lush Life Group LLC recently opened 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 was an integral part of the project. Focusing on southern cuisine inspired by world travels, One Flew South offers international travelers exceptional dishes, clever cocktails, and an outstanding to-go menu.  The restaurant operates under Potlikker Creations LLC, a joint venture of food service firm Jackmont Hospitality, Inc. and food industry operator Global Concessions, Inc. Richards, along with Nutter and Slater serve as the food and beverage experts.

More recently in 2009, Lush Life Group acquired ownership of the popular Atlanta barbeque restaurant, Rolling Bones. Richards leads the staff as Executive Chef and has no problem taking off his chef coat and stepping into the pit! The new ownership, which includes Richards, Nutter and Slater, has transferred the Texas-themed barbeque pit into an old fashioned, southern style barbeque restaurant. With the new southern flare and tasty barbeque sauces, Richards helps to bring Rolling Bones back in business.

Many have taken notice of Lush Life Group, and teaming with pal 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.

Reginald D. Washington - Lured at an early age into the culinary world when his passion for the industry and for food was recognized, Washington has shaped his style and depth of knowledge for over 15 years. With a wealth of culinary experience, executive chef Reginald Washington has introduced his enticing mix of tastes, aromas and sensations to the kitchens’ of One Flew South, Gladys Knight and Ron Winans’ Chicken & Waffles, Marriott Marquis, Colony Square Hotel, Hilton Hotel, Atlanta Hyatt Regency and as head chef to the first family of Alabama. Washington also had the honor of combining his rich passion for southern inspired cuisine and southern hospitality, to guests at the Masters in Augusta as head chef at Club Magnolia.

Duane Nutter - Duane Nutter, known for his simple, yet intricate dishes has returned to Atlanta after a five-year absence and reaches for a new market, delivering chef-driven, southern-style bbq. 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 was Nutter’s first 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.

In 2008, with a new vision and challenge in mind, Nutter used 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.  Diners can enjoy spirited global fare featuring premium ingredients from regional farmers and purveyors.  One Flew South serves clever cocktails and an exceptional to-go menu. 

After working in a number of fine dining restaurants across the nation, the partners of Lush Life Group LLC set off on a new venture and acquired ownership of Rolling Bones BBQ in early 2009. Nutter and Richards developed the Texas-themed restaurant into an old fashioned, southern style barbeque pit.

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.”