Jason Zygmont is a well-traveled chef, a fact that’s reflected in his food. Jason began a period of cooking and globetrotting in 2007 after studying philosophy at The University of Georgia in Atlanta. With suitcase in hand, Jason gained opportunities at Alkimia in Barcelona, Empire State South in Atlanta, Noma in Copenhagen, Thomas Keller’s Per Se in New York City and Hugh Acheson’s Five and Ten in Athens, Georgia.
When the food scene started sizzling in Nashville, it was time to pack the suitcase yet again. Trendy East Nashville’s Treehouse Restaurant named him Executive Chef and in that first year Eater.com named Jason Zygmont the “Nashville’s 2016 Chef of the Year”
Jason has taken a winding path to becoming a recognized headliner. Utilizing his master-level technique, expansive palate and respect for locality, no matter where he’s cooking.