Down South + East with Ron Hsu

Ron Hsu is the executive chef and founder of Lazy Betty in Atlanta, a restaurant inspired by Hsu's mother, who welcomed friends and family to her restaurant as if it were her home. In Down South + East: A Chinese American Cookbook, Hsu shares recipes inspired by his childhood in the American South. Hsu will discuss his story and how we define what’s considered Southern food.

Purchase your book from Charis Books & More. When you check-out from that link, please mention that you will need to pick your book up at the event. Books will also be for sale on-site by Charis, and a portion of your purchase will benefit the Decatur Book Festival.

This event is free and open to the public. No tickets are required, and seating is first come, first served. Signing information: Signing time: 11:00 AM

Signing location: Marriott Conference Center

About the Author

Ron Hsu is the culinary director of and a partner in his Michelin-starred restaurant, Lazy Betty. His upbringing in a restaurant family led him to become a leader in New York’s culinary industry as the executive chef of Le Colonial and the creative director of Eric Ripert’s three-Michelin-starred Le Bernardin. Beyond the restaurants, Hsu was featured on the Netflix cooking series The Final Table and is a strong voice for those in the restaurant profession, advocating for racial and gender justice as well as equitable pay across the industry. He joins us with his book Down South + East: A Chinese American Cookbook.

About the Moderator

Taylor Mead  is a culinary educator, home cook, and local food advocate dedicated to connecting people with the joys of good food and sustainable agriculture. She currently serves as Public Programs Coordinator at the Atlanta Botanical Garden, where she develops and facilitates educational culinary experiences for guests. Taylor began her career as a farm-to-school coordinator at Grant Park Cooperative Preschool where she spent four years developing her culinary skills and ultimately founding Better Off Fed, a meal prep and boutique catering company. She holds a BA in English from Georgia State University with a concentration in Creative Writing, and was recently named to the 2026 class of Georgia Grown Executive Chefs.

Deeply committed to food sovereignty and sustainable food systems, Taylor maintains a small flock of backyard chickens, a seasonal vegetable garden, and several fruiting perennials. Her work is grounded in the belief that food has the power to nourish individuals, strengthen communities, and foster a healthier planet. Through culinary education, local food advocacy, and hands-on engagement with growing and preparing food, she strives to make sustainable, thoughtful cooking both accessible and joyful.