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Southern Soigné

Cover Image for Southern Soigné
By Sophie Brochu
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Southern Soigné operates in a residential duplex on a quiet, tree-lined street in the historic Belhaven neighborhood of Jackson, Mississippi. Here, chef Zacchaeus Golden serves elaborate multi-course meals to an intimate crowd. Think of it like a dinner party thrown by a chef that has trained in some of the country’s top restaurants. We briefly caught up with chef Golden to see how things are going on Belmont Street.

Tock: You call Southern Soigné Mississippi’s first “guestaurant.” Can you talk about what this means?

Golden: A guestaurant is just another name for a micro restaurant, which is just a small, intimate setting in which the chef delivers a more personalized experience with things like insight on how a dish is prepared or ingredient origins. It’s such a small number of people—it feels more like a dinner party than a restaurant.

Tock: When cooking for such intimate groups, you’re not only playing the role of chef, but also that of host and entertainer. How do you find the balance?

Golden: It’s actually pretty easy, I just tell guests the stories about all the amazing ingredients that we use and how I learned about them. Throw in some tales about technique, while preparing a menu that is time friendly with the first six courses consisting of two or three bites usually not involving silverware.

 

“I’m just always trying to deliver the best food experience possible no matter the venue.”

Tock: You trained at some of the country’s top restaurants including The French Laundry and Coi. What are the most important lessons that have stayed with you?

Golden: Cleanliness, have a sense of urgency, and to always take pride in your work.

Tock: What’s next for Southern Soigné?

Golden: If things go well here in Jackson, Mississippi, we would love to move forward with plans of a small 12-seat fine dining restaurant.

The ultimate dinner party kicks off with champagne.

You can now book the March tasting menu, which features ember-roasted lobster, smoked clams with Old Bay crackers, fresh pasta macaroni and cheese, and wood-roasted Louisiana Wagyu.

Book Southern Soigné

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