Chef Chaz Lindsay's Perfect Bite | From NYC Fine Dining to Jackson’s Farm-to-Table Osteria

“Honest cuisine”: That’s probably my favorite phrase now for seasonal or farm-to-table cooking. Thanks to Chef Chaz Lindsay, you can have the most honest, delicious Italian-Mississippi cuisine at Pulito Osteria. Chef Chaz Lindsay went from the high-pressure kitchens of Eleven Madison Park and Colicchio & Sons/Craft to building a soulful, seasonal osteria in Jackson, Mississippi. In this episode, Chaz shares how Italian simplicity, Mississippi produce, and a “people-first” culture shaped Pulito Osteria—where 90% of the vegetables come from local farms and pasta is made by hand daily.What you’ll learnHow a Mississippi kid fell in love with food—and why gumbo, jambalaya, and cornbread still guide his palateLessons from CIA (Culinary Institute of America) and NYC fine dining: precision, sourcing, and standardsBringing Italy home: seasonality, transparency, and honest cuisine (North Atlantic scallops, Alabama tuna, Two Dog Farm veg)Opening Pulito Osteria in Bellhaven: educating guests on osteria-style menus & family-style sharingBuilding community: sourcing locally, taking care of staff, and giving backAiming high: the Michelin Guide American South and what star-level focus looks like in JacksonEpisode highlightsTomato season, passata & basil: why less is moreWhy guest experience starts with staff lineup & family mealOwning the neighborhood: Pulito, Rowan’s (Chaz’s bar), and a restored 1928 gas-station event spaceYou can visit Pulito Osteria and Rowan’s (Chaz’s dive bar) in Jackson, Mississippi in the Bellhaven Town Center. To learn more about Pulito Osteria, visit www.pulitojackson.com.You can follow Pulito Osteria on Instagram @pulito_osteria; Chaz Lindsay at @chazzyl; and Rowan’s at @rowansjeffersonst. Want to watch the entire episode? Head here to our YouTube! Make sure to subscribe, rate and review The Perfect Bite anywhere you listen to podcasts. You can follow us on social media @perfectbitepod and subscribe to our newsletter on Substack.