#23 - Chef Ryder Zetts of The Optimist Nashville

<p>On this episode of the Spoon Mob Podcast, chef Ryder Zetts of The Optimist in Nashville, Tennessee joins the podcast to talk about getting his start washing dishes, what he learned from working in the kitchen at a retirement community, meeting his wife at the CIA, why they decided to work at The Inn At Little Washington, moving to Napa, meeting Thomas Keller, working at Bouchon, working with chef Brandon Sharp at Solbar, adjusting his management style over the years, being apart of a kitchen awarded a Michelin star, becoming part owner of Cook &amp; Cook Tavern, why he moved to Nashville, how the opportunity at The Optimist came about, the future of the Germantown neighborhood, sourcing fish, constructing the menu, warm water vs cold water oysters, what Le Loup will look like when it opens, staffing shortages, launching his pop up "furloaved" with his wife during the pandemic, and more before answering the "burning grill" questions! For more on chef Ryder Zetts, visit spoonmob.com/ryderzetts and follow him on Instagram @ezryde04, @sourdoughofsomerset &amp; @theoptimistnashvile. Visit theoptimistrestaurant.com for menu details, reservations, and online ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.</p>