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As the Chef of TAP...A Gastropub, Todd Ginsberg has had his share of accolades.   Chef Todd graduated with honors from the Culinary Institute of America and his first appointment landed him at The Dining Room in The Ritz-Carlton in Atlanta, GA.  He experienced fine dining, first hand under the tutelage of acclaimed chefs Joel Antunes and Bruno Menard.

Chef Todd honed his skills with his first solo opportunity as chef de cuisine at Asher in Roswell, GA.  There he developed daily tasting menus and his creative hard work earned him the AAA Four-Diamond award in 2002 and 2003. 

Traveling abroad, Ginsberg further honed his culinary skills at Lucas Carton in Paris.  In early 2004, Chef Todd was the chef de cuisine at Madison’s in Highlands, NC.  He lent his talents to help launch a $50 million dollar renovation and redesign of this famed restaurant. 

In 2004 to 2006, Ginsberg worked at the world-renowned Alain Ducasse in New York City.  While working there, the restaurant earned two Mobil Five-Star Awards, two AAA Five-Diamond Awards and a Michelin Three-Star rating.

Last year, Ginsberg spent time at Chote Chitr in Bangkok, Thailand as a stagiaire.  Here he learned the fine art of Asian food.  Perfecting his craft as Chef is a life long goal. 

Chef Todd’s cooking philosophy relies on sourcing only the best ingredients.  Royal Foodservice is a resource that brings consistent quality and value to the table.  To paraphrase one of his mentors, “you can’t take a good ingredient and make it great.” 

Chef Todd follows the changing seasons and continually updates his produce list to keep things interesting.  With that notion, Todd uses his position at TAP as a stage to push the increasing popularity of the gastro-pub into new creative territory.  Chef Todd also points toward more educated consumers influencing chefs to “do something common in an uncommon way.”   Through his travels and living abroad, Todd has been enlightened by other cultures approach to dining and strives to bring those experiences to diners at TAP.