Jason Zygmont is a well-traveled chef, a fact that’s reflected in his food. Five and Ten’s executive chef began a period of cooking and globe-trotting in 2007 after studying philosophy at UGA. After stints in Chapel Hill and New York, Jason took a six-month sabbatical in Barcelona, reaching out to restaurants such as Drolma and Alkimia for the opportunity to come and learn in their kitchens.
Feeling the call of the South, Jason then returned to Atlanta, where he spent time at Woodfire Grill, Restaurant Eugene and Empire State South. At ESS, he caught Hugh’s eye with his skill set, breadth of experience and leadership. Keeping an eye on his progress as he moved on to a half-year in the kitchens of Noma in Copenhagen, followed by a 10-month stretch at Thomas Keller’s Per Se in New York, Hugh fixed on Jason for the executive chef position at his flagship restaurant.
From UGA to the kitchens of 5&10, Jason has taken a winding path back to where he started, bringing with him high-level technique, an expansive palate and a respect for locality, no matter where he’s cooking.