Jason Zygmont's guest appearances

Jason Zygmont

Nashville Restaurant Radio

Spoon Mob

Josh Habiger

Brian Baxter

Ivan Ramen

Sean Brock

Kala Ellis

David Kinch

Jim Lahey

Joshua Skenes

Austin Smith

Hugh Acheson

Chris Chamberlain

Jeni Britton Bauer

Kelly Sutton

Emma Bengtsson

Christopher Bates

OwlTail

On this episode of the Spoon Mob Podcast, Ray chats with the former chef/owner of Setsun in Nashville, Tennessee and the newly announced executive chef of Sassetta in Dallas, Texas chef Jason Zygmont about becoming obsessed with food as a kid, why he passed on a law career, getting his first job in a restaurant kitchen in Chapel Hill, staging in New York City, what working at a Michelin star restaurant as a young cook was like, staging in Barcelona, his experiences cooking in Atlanta, what it’s like to stage at Noma, tells the dill story, moving back to NYC to stage at Per Se, the differences between Noma and Per Se, quitting Per Se and leaving NYC to move back to Atlanta, how the opportunity to run The Treehouse came to be, being named Eater Nashville Chef of the Year, why he started Setsun as a pop up, when he knew it was time to shut down the restaurant, announces where he’ll be cooking next, the current state of the food scene in Dallas, his thoughts on culinary school, answers the questions left behind from chef Stephan Madias of Wario’s Beef And Pork, and more before taking on the “burning grill” questions! For more on chef Jason Zygmont, Black Cactus &amp; Sassetta, visit spoonmob.com/jasonzygmont and follow him on Instagram @Jason.zygmont, @black_cactus_dal &amp; @sassetta_dallas. Visit blackcactusfood.com for online ordering and whole sale pricing. Visit sassetta-dallas.com for additional restaurant details. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. See acast.com/privacy for privacy and opt-out information.

On this episode of the Spoon Mob Podcast, Ray chats with the former chef/owner of Setsun in Nashville, Tennessee and the newly announced executive chef of Sassetta in Dallas, Texas chef Jason Zygmont about becoming obsessed with food as a kid, why he passed on a law career, getting his first job in a restaurant kitchen in Chapel Hill, staging in New York City, what working at a Michelin star restaurant as a young cook was like, staging in Barcelona, his experiences cooking in Atlanta, what it’s like to stage at Noma, tells the dill story, moving back to NYC to stage at Per Se, the differences between Noma and Per Se, quitting Per Se and leaving NYC to move back to Atlanta, how the opportunity to run The Treehouse came to be, being named Eater Nashville Chef of the Year, why he started Setsun as a pop up, when he knew it was time to shut down the restaurant, announces where he’ll be cooking next, the current state of the food scene in Dallas, his thoughts on culinary school, answers the questions left behind from chef Stephan Madias of Wario’s Beef And Pork, and more before taking on the “burning grill” questions! For more on chef Jason Zygmont, Black Cactus &amp; Sassetta, visit <a href="http://spoonmob.com/jasonzygmont" rel="nofollow" target="_blank">spoonmob.com/jasonzygmont</a> and follow him on Instagram @Jason.zygmont, @black_cactus_dal &amp; @sassetta_dallas. Visit <a href="http://blackcactusfood.com" rel="nofollow" target="_blank">blackcactusfood.com</a> for online ordering and whole sale pricing. Visit <a href="http://sassetta-dallas.com" rel="nofollow" target="_blank">sassetta-dallas.com</a> for additional restaurant details. For all things Spoon Mob, visit <a href="http://spoonmob.com" rel="nofollow" target="_blank">spoonmob.com</a> and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for privacy and opt-out information.

#40 - Chef Jason Zygmont of Sassetta

In this interview we talk about Jason's amazing restaurant Setsun. We talk about his team, leadership style, and how he hires. That leads us to his story of how he got to the place of ownership. His story is very interesting and the way he tells it is perfect. From working at the number one restaurant in the world, (almost) getting punched by the Chef who runs that place (Nomo), and transitioning to his dream job at Thomas Keller's Per Se. Which did not turn out like his dreams. Coming back home and lots of introspection brought him to a place where he currently resides. I hope you enjoy this journey as much as I did. Cheers!--- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message

In this interview we talk about Jason's amazing restaurant Setsun. We talk about his team, leadership style, and how he hires. That leads us to his story of how he got to the place of ownership. His story is very interesting and the way he tells it is perfect. From working at the number one restaurant in the world, (almost) getting punched by the Chef who runs that place (Nomo), and transitioning to his dream job at Thomas Keller's Per Se. Which did not turn out like his dreams. Coming back home and lots of introspection brought him to a place where he currently resides. I hope you enjoy this journey as much as I did. Cheers!--- Send in a voice message: <a href="https://podcasters.spotify.com/pod/show/brandon-styll/message" rel="nofollow" target="_blank">https://podcasters.spotify.com/pod/show/brandon-styll/message</a>

Jason Zygmont- Chef/Owner- Setsun