Listen Now

Host Jennifer Zyman is joined by chefs Parnass Savang and Rod Lassiter who own the Summer Hill Thai restaurant Talat Market. They discuss going from popular pop-up to restaurant, opening a restaurant during the pandemic, how their partnership developed and evolved over the years, and what is next for the duo at their restaurant and beyond. Please don't forget to rate and review the podcast wherever you listen so others can find it. More of Jennifer's work at www.jenniferzyman.com.

Jennifer Zyman is joined by Bryan Rackley, Kizzy Patel, Matt Christison, and Miles Macquarrie of the award winning restaurant and cocktail bar Kimball House in Decatur, Georgia and Shiny Dimes Oyster Farm.

Host Jennifer Zyman is joined by chef Zeb Stevenson of Redbird restaurant in Atlanta.

Jennifer Zyman is joined by producer Nicole Taylor to discuss her backstory in food, writing career, and new cookbook Watermelons and Red birds. For more of Jennifer's work, visit jenniferzyman.com.

Jennifer Zyman is joined by chef Steven Satterfield, owner of the James Beard Award winning restaurant Miller Union in Atlanta. For more of Jennifer's work, check out www.jenniferzyman.com.

Jennifer is joined by chef Brian So of Spring restaurant in Marietta, Georgia. For more of Jennifer's work, visit: www.jenniferzyman.com.

Jennifer Zyman is joined by chef Justin Dixon of the popular sandwich shop Humble Mumble. Follow him on Instagram as @HumbleMumble or @Issablackchef. www.jenniferzyman.com.

Jennifer Zyman is joined by Mercedes O'Brien, cocktail expert with experience at restaurants like Gunshow. She now has a company called SippN at Home, which does custom cocktails for events and also offers educational events. For more of Jennifer's work visit: jenniferzyman.com.

Jennifer is joined by Giovanni DI Palma, owner of Atlanta restaurants Antico Pizza Napoletana, Gio's Chicken, Pane Antico, and Pala, which he recently opened with his son Johnny.

Jennifer Zyman is joined by Sarah O'Brien, the owner of Little Tart Bakeshop and Big Softie ice cream parlor in Atlanta. For of Jennifer's work visit: jenniferzyman.com.

Jennifer is joined by Sarah Pierre of 3 Parks wine in Atlanta.

Jennifer Zyman is joined by chef Todd Ginsberg to discuss his life, career, restaurants, and new concept Dirty Rascal. For more of Jennifer's work, visit www.jenniferzyman.com.

Jennifer Zyman is joined by Katie Barringer and Jordan Smelt of Lucian Books and Wine to discuss their respective paths towards the restaurant world and their relationship with each other. For more of Jennifer's work, visit www.jenniferzyman.com.

Jennifer Zyman talks with Mike Jordan about his backstory, career, and love for Atlanta's food and music scene.

Jennifer Zyman is joined by James Beard nominated chef Maricela Vega to discuss her past, present, and future with food in Atlanta and beyond.

Jennifer is joined by Claudia Martinez, the pastry chef at Miller Union in Atlanta to discuss her career, mental health in the industry, and what is next for her.

In the 2nd of a two part interview, Jennifer speaks with Cody Taylor and Jiyeon Lee about how they came up with the idea of their Korean fusion barbecue joint 'Heirloom Market BBQ' as well as what the biggest challenges have been running their restaurant during the pandemic.

Jennifer is joined by Cody Taylor and Jiyeon Lee, the husband and wife team of Heirloom Market BBQ in Atlanta, for the first of a two part interview. In part 1, Jennifer finds out how Jiyeon went from K-Pop star to highly acclaimed chef, how the two first met and then how they find a way to successfully work together.

Jennifer is joined by chef Meherwan Irani to talk about his early cooking influences including his mother's fusion, how he fell in love with the city of Asheville as well as how he juggles family life along with owning several restaurants.

Jennifer is joined by chef and owner of Oliva Restaurant Group Tal Baum to talk about her food journey which includes growing up in Tel Aviv and working in Florence plus how she balances being a mother of 3 and owning multiple restaurants.