An honor graduate from the Culinary Institute of America, Chef Todd Ginsberg began in the winter of 2001 at the award-winning The Dining Room at The Ritz-Carlton in Atlanta, Ga. Under the tutelage of acclaimed chefs Joel Antunes and Bruno Menard, he experienced fine dining first-hand. Following his invaluable stint at The Dining Room at The Ritz-Carlton, Ginsberg embarked on his first solo opportunity as chef at Asher in Roswell, Ga. While at Asher, he soared creatively as he developed daily tasting menus, and his hard work was rewarded with the AAA Four-Diamond award in both 2002 and 2003.

In 2003, Ginsberg followed his palate to Paris, where he cooked at the acclaimed Lucas Carton. There he worked for Frédéric Robert and introduced his personal flair to the fine dining menu. Upon his return to the United States in 2004, Chef Ginsberg lent his talents to launch “Madison’s” in Highlands, N.C. During the $50 million renovation, Ginsberg oversaw the completion of Madison’s kitchen and designed and executed the restaurant’s menus. Following Madison’s, Ginsberg moved to New York City and made his mark on the culinary world at the world-renowned Alain Ducasse. A member of two different teams, he was privileged to work under Christian Delouvrier and Tony Esnault. While at Alain Ducasse, the restaurant earned two Mobil Five-Star Awards, two AAA Five-Diamond Awards and a Michelin Three-Star rating in 2006.

Prior to BOCADO, Ginsberg moved to Atlanta in 2007 to join the Concentrics Restaurants culinary team as executive chef, and opened Atlanta’s first authentic gastropub TAP. Continuing under the Concentrics umbrella, he went on to serve as executive chef at TROIS in 2008.