Well-Seasoned Chef Dinner: Ron Hsu

From the venue:

Join Chef Ron Hsu from Lazy Betty for an intimate and relaxing culinary experience in the Outdoor Kitchen.
Schedule: Select Tuesdays, April – October, 6:30 – 8:30 p.m.
Fee: $150 per person ($840 any six dinners)
Registration: Call 404-876-5859 ext. 2559
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About Chef Ron Hsu

An Atlanta native, Ron Hsu is Chef-Partner and Culinary Director of one-MICHELIN-star Lazy Betty in Atlanta. 
Lazy Betty, Hsu’s first restaurant with Chef-Partner Aaron Phillips, is a renowned modern and inventive restaurant that’s become known for its creative tasting menus. The duo creates bright and well-executed dishes representing a variety of cuisines and featuring modern culinary techniques, intentionality and finesse. Each course can be presented with wine or cocktail pairings, or guests can order from the restaurant’s beverage menu featuring creative cocktails, craft beer, wines by the glass and bottle, wine and spirits flights, dessert wines, zero-proof options and more.
Since opening in 2019 the restaurant has received great acclaim. Lazy Betty became one of a few Atlanta restaurants to receive a MICHELIN star in October 2023 and maintained its star in 2024 and 2025, and has received two James Beard Award nominations – one for Best Chef Southeast – Chefs Ron Hsu and Aaron Phillips in 2022 and a semi-finalist nomination for Best New Restaurant in 2020. The restaurant was named “Best New Restaurant” by Atlanta Magazine (here) and “Restaurant of the Year” by Eater Atlanta (here) during its inaugural year, and nationally, it has been covered by Travel Channel, Eater National, bon appétit, New York Times, HuffPost and more.
Prior to Lazy Betty, Hsu worked at New York City’s MICHELIN-starred Le Bernardin, where he served as Executive Sous Chef and then Creative Director. Beyond the restaurants, Ron was featured on Netflix’s cooking series “The Final Table” in 2018, released his debut cookbook, Down South + East, in 2026 – sharing original recipes exploring innovative Asian-influenced dishes via the rich larder of the American South – and is an advocate for equitable pay in the restaurant industry. He’s been featured in numerous publications about the topic, including OpenTable, Salon.com, Resy, Good Food Jobs and more, and is also an active supporter and board member of RAISE – a national network of restaurant owners committed to racial and gender justice, plus providing a fair wage. He has spoken on their behalf in front of congress and serves on its steering committee. He’s also been a voice for the industry during trying times due to COVID. An op-ed he wrote for The New York Times is available here.