Chef of the Week: Chef Ron Hsu of Lazy Betty, Atlanta
Atlanta’s dining scene has evolved into one of America’s most dynamic, and few chefs embody that transformation better than Ron Hsu, the creative force behind Lazy Betty. Since earning a coveted MICHELIN star, Hsu has continued to push boundaries without losing sight of what matters most — genuine hospitality, precision, and flavor above all else. A veteran of Le Bernardin and The Final Table on Netflix, Hsu brings both technical mastery and humility to his kitchen, leading a team that balances polish with warmth in every detail of the dining experience.
With Lazy Betty’s recent move to a larger Midtown Atlanta location, Hsu and his team have embraced new creative possibilities — from multiple seasonal tasting menus to an expanded beverage program and private dining experiences. Yet despite the restaurant’s growing acclaim, Hsu remains grounded in his philosophy: progress through consistency, connection, and care for both his guests and his staff. His story is one of quiet excellence — proof that Atlanta’s fine-dining spirit is as much about heart as it is about innovation.
Check out this exclusive Chef’s Pencil interview with Chef Ron Hsu below.
Lazy Betty earned a MICHELIN star in Atlanta. What changed for you—creatively and operationally—after that recognition?
Nothing operationally has changed for us since earning a MICHELIN star. Our ethos has alway been more focused on the process than the result, and we try to be at least one percent better than we were yesterday. If recognitions come our way, it’s a bonus for us.
We try to be at least one percent better than we were yesterday.
You moved Lazy Betty to a larger Midtown space with a proper bar and lounge. What did the new layout unlock that you couldn’t do before?
With moving Lazy Betty to a new space in Midtown last year, we’re now able to serve two distinct tasting menus in our dining room, plus two more in our Bar Lounge. Previously, we had just two tasting menus and did not have a separate bar area. The larger space has allowed our team’s creativity to grow as we come up with a larger number of dishes each season.
Our beverage team has been able to get more creative and evolve too as they have more space to mix cocktails and NA cocktails behind an official bar. We’re also now able to accommodate private and semi-private events in our new space, whereas before we didn’t have separate rooms for events.
How do you define Lazy Betty’s culinary voice today—technique-driven, playful, or something else entirely?
It’s a little bit of everything, but at the end of the day we prioritize flavor first and foremost.
What’s a dish you retired that you’re tempted to revisit—and what would you change this time?
We have actually recently revisited our “truffle hunt” dish from our early days. We made slight modifications to the base recipe, but the concept is still the same.
Your menus balance polish with warmth. What are the small hospitality touches you obsess over that guests rarely notice?
We prioritize eye contact and connecting with our guests beyond the food, beverage and service. We try to greet our guests with their names and a “show me you know me” mentality. We try to incorporate customized and personal service whenever possible.
We prioritize eye contact and connecting with our guests beyond the food, beverage and service.
The team has long used a service-charge/gratuity-included model. What outcomes have you seen for staff retention, training, and guest experience?
We have a very high retention rate for the restaurant industry, which I think has to do with our included service fee model (versus standard tipping) and the camaraderie it creates to have a “one house” environment. We have a few employees that have been with us since day one. Guests have told us that they love the service fee as it takes the work out of deciding gratuity.
You trained at Le Cordon Bleu. In an era when many chefs learn on the line, how essential do you think formal culinary training is—and for whom does it make the most sense?
It is not essential. In fact, I’d hire someone with one year of experience over someone with one year of culinary school. I always tell someone interested in going to culinary school to do it if they have the resources to do it. It gives aspiring young chefs exposure to food that otherwise may take years to get in the industry.
How do you decide when guest feedback should reshape a dish vs. when to stand firm on your original vision?
Guest feedback is one of our core principles on menu development. At the end of the day, we are in the service industry to serve others not ourselves.
After appearing on Netflix’s The Final Table, did TV exposure alter your approach to leadership or recruiting?
Being on TV, at least for me, did not have any significant impact in regards to leadership or recruiting. If anything, becoming a business owner changed me more than being on TV. As an owner, it’s more than providing great food and service for your guests. Your primary function is to take care of your team and curate the right team.
You’ve led multiple concepts in Atlanta. What lessons from opening, evolving, and closing restaurants most inform your decisions today? (Humble Pie’s recent closure included.)
Having the right partner is paramount, which means having the same goals and values to say the least. COVID also impacted the success of our restaurant tremendously. Our budget tripled and quadrupled in some cases due to lapses in the supply chain.
What’s something about running a tasting-menu restaurant that most diners would be surprised to learn?
We have a very curated and intentional service. We can time the cooking of certain recipes down to the minute since we know that the menu has to follow a certain sequence. For example, we start cooking your steak or duck when you get our salad course so that it is as freshly cooked as possible and has had the right amount of time to rest when you arrive at that part of the menu.
What does success look like for a dish beyond sales—guest reactions, team pride, critical response?
Yes to all.
What’s your ultimate comfort food—the dish you crave after a long service—and why that one?
Fried rice. It’s a dish my parents made for me and my siblings as kids. They owned a Chinese restaurant, Hunan Village, for over two decades when I was growing up. I also like it because it’s so versatile. All you need is cooked rice, then you can add any vegetable and meat you’d like.
Quick hits:
A cookbook you gift often?
I like to gift Letters to a Young Chef by Daniel Boulud to young cooks. I read it many moons ago and it still resonates with me to this day.
An underused ingredient you love?
Chinese fermented black beans. It’s an umami bomb and goes great with a wide variety of ingredients.
A recent bite in Atlanta that surprised you?
White kimchi from PN Rice Cakes. It’s not spicy and is great as a condiment as well.
A non-kitchen habit that keeps you sharp?
Travelling. It opens you up to new flavors and techniques.
Chef Ron Hsu | Instagram
Lazy Betty | Instagram
999 Peachtree St NE Suite #140, Atlanta, GA 30309
