Lazy Betty, the forthcoming restaurant from Executive Chef/Partner Ron Hsu and Chef de Cuisine/Partner Aaron Phillips, announces new key members joining their culinary team. Expected to open in late January or early February in Atlanta’s Candler Park neighborhood, the restaurant is also managed by restaurant partners (and Chef Ron’s siblings) Howard and Anita Hsu.
James Brim has been hired as Assistant General Manager and Beverage Director. Born and raised in Detroit, he served in the Army and found his way to Atlanta in 1991. James’ experience includes working as a sommelier at James Beard Award-winning Chef Linton Hopkins’ Restaurant Eugene and serving as Manager at Maggiano’s Little Italy, where he led teams for newly opened locations around the country. James has also spent time at Atlanta establishments including Asante, City Winery, Vino Venue, BoccaLupo, Sotto Sotto, and Bones—all the while mastering the art and science of wine. As Beverage Manager at Asante, he was responsible for managing the extensive cocktail and wine lists. James is a Certified Sommelier and graduate of the Urban Growers Boot Camp from the Truly Living Well Center for Natural Urban Agriculture, where he works with urban growers in Atlanta to advance the philosophies of “farm to table” and “grape to glass” hospitality.
Austin Goetzman will serve as Sous Chef. Born in Alabama, he fell in love with cooking and hospitality at a young age and was inspired by his grandmother while learning alongside her in the kitchen. One of his first jobs as a teenager was as a dishwasher at Birmingham’s Highlands Bar and Grill, where he worked under renowned chef Frank Stitt. Looking to build upon the professional experience he gained, Austin opted to study at The Art Institute of Atlanta and earned a degree in Culinary Arts.
After graduation, Austin worked in fine dining establishments around Atlanta such as Aria. He has also spent time in Michelin-starred spots including Chef Thomas Keller’s The French Laundry in Napa Valley and EL Ideas and Acadia in Chicago.
Lindsey Davis is set to fill the role of Pastry Sous Chef. Originally from New Orleans, she found inspiration in the culinary traditions of her hometown. That passion encouraged her to pursue degrees in Baking and Pastry Arts and Foodservice Entrepreneurship at Johnson & Wales University. Upon graduation, Lindsey joined the team at Alon’s Bakery & Market in Atlanta as a pastry cook, assisting in daily production and creation of chocolate confections and other desserts. She also worked as a pastry chef at Fuzziwig’s Candy Factory in Newnan and as a team leader at Cacao Atlanta, where she developed procedures for tempering bean-to-bar chocolate. At the Biltmore Estate in Asheville, Lindsey gained leadership experience in planning dessert menus for large banquets and events, as well as training interns on pastry production. Most recently, Lindsey could be found creating sweets and pastries at The Whitley Hotel in Atlanta.
These team additions accompany the recent announcement of Peter Hill stepping into the role of General Manager. Helming the kitchen are Executive Chef/Partner Ron Hsu, bringing culinary chops from Michelin-starred Le Bernardin and Le Colonial, and Chef de Cuisine/Partner Aaron Phillips, whose past experience includes time at Le Bernardin, Jean-Georges’ The Mark Restaurant, and The Four Seasons Hotel.
About Lazy Betty
Lazy Betty is a modern and innovative restaurant inspired by its community, guided by exquisite ingredients and a thoughtful approach where every part contributes to the whole. The bright and well-executed menu features seasonal fare using modern culinary techniques. Executive Chef Ron Hsu helms the kitchen, creating refined dishes with intentionality and finesse with each ingredient contributing to taste and presentation. Lazy Betty’s menu showcases a variety of cuisines using the highest quality ingredients available and seeks to invite the community to come together, eat well, and live unhurried.