#192 - Chefs & Guests - Chef Jason Zygmont of Sassetta - a podcast by Ray Chmielecki

On this episode of Spoon Mob's Chefs & Guests podcast series, 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 & Sassetta, visit spoonmob.com/jasonzygmont and follow him on Instagram @Jason.zygmont, @black_cactus_dal & @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.

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