Meet 'Chopped' Champion Suzanne Vizethann, the Brunch Queen Behind Buttermilk Kitchen

Suzanne Vizethann is known as the “Queen of Atlanta Brunch,” according to hungry diners and Food Network chef Guy Fieri. They've followed the scent of warm, buttery biscuits, crispy fried chicken and other delicious, creative farm-to-table dishes to one of her popular Buttermilk Kitchen restaurants. Home cooks can explore over 60 made-from-scratch recipes that use fresh, seasonal veggies and fruits in her second cookbook, Brunch Season: A Year of Delicious Mornings From the Buttermilk Kitchen (Gibbs Smith, May 6, 2025).

Suzanne is known for her tender, moist biscuits, and when Guy set out to find “the bomb biscuit” in Atlanta, Georgia, he discovered it on her menu. But this native Atlantan, who calls herself "Chefie" and has a passion for sharing good food and Southern hospitality, is about more than biscuits and gravy. Suzanne is a popular guest who has appeared numerous times on Food Network: twice on Diners, Drive-Ins and Dives, once on Beat Bobby Flay, once on Diners, Drive-Ins and Dives: Triple D Nation and twice on Guy's Grocery Games. Known for her spin on traditional Southern comfort foods, she won a Season 8 episode of Chopped for whipping up an incredible three-course meal from unusual ingredients like duck kidneys, cabbage and key lime juice.

She's also the author of Welcome to Buttermilk Kitchen (Gibbs Smith, April 21, 2020), a collection of 100 breakfast, brunch and lunch recipes that include directions for her legendary O.G. Buttermilk Biscuits. Cook up a batch of her Blueberry-Basil Jam to serve with them, or substitute fresh blackberries for the blueberries. Basil, she says, gives the jam a nice "zing."

In 2024, Suzanne introduced buttery grits and other Southern comfort foods to New Englanders more familiar with baked beans and cod when she opened the doors to her second Buttermilk Kitchen in Camden, Maine. (And yes, guests can also order local favorites like corned beef hash and seasonal seafoods.)

Suzanne's restaurants only offer breakfast, brunch and lunch. Why not dinner? She told Rough Draft Atlanta that she's a morning person and got burned out on the late hours she had to keep early in her career, when she worked in dinner service. She says she "pretty much grew up in" the neighborhood where she established Atlanta's Buttermilk Kitchen, and she likes its intimate feel, even though it's in a big city.

Suzanne uses high-quality, locally sourced ingredients as much as possible; her buttermilk comes from Banner Butter, a small-batch, artisanal company that gets its cream from pasture-raised Georgia cows. Southern white bread, multigrain bread and Jerusalem bagels are delivered daily to her restaurants from a local bakery; nutmeg and whole black peppercorns are freshly ground; and she uses finely ground yellow cornmeal, stone-cut oats and eggs from pasture-raised hens in her dishes.

We persuaded Suzanne to dust the flour off her hands (King Arthur's Unbleached All-Purpose Flour, milled from American wheat, is the brand she prefers) to answer some questions for us about her cookbooks, her recipes, her cooking philosophy and the brunch trends she's seeing.

Why make seasonal changes to your recipes, as in Brunch Season? What are some shortcuts home cooks can use to adjust the menu to the season?

It's important to use ingredients in their peak (season) for optimal flavor. I also love supporting the local farmers. I give a lot of substitution ideas if seasonal produce isn't available. You can always opt for organic or substitute a different green, etc.

What are some of your best tips for hosting a relaxed, seasonal, lovely brunch?

Making a prep list and shopping in advance. Don’t try out new dishes, stick with things you are familiar with and have a shareable appetizer out when guests get there.

Is there a recipe in each book that really represents your cooking style?

The no-waste Asparagus Grits come to mind. This is an elevated dish, utilizing the entire vegetable using minimal ingredients. I feel the most proud when I know that I have used the whole vegetable to its capacity.

What’s a current brunch trend (or what are a few trends)?

I am seeing a lot of health-conscious breakfast options like smoothie bowls, as well as elevated baked goods and breakfast sandwiches.

What pantry staples should home cooks keep on hand to whip up a quick brunch?

Unsalted high-quality butter, bacon, local farm eggs, vinegar, kosher salt and freshly cracked pepper.

How did you choose buttermilk as an ingredient for many of your dishes? What makes it so versatile?

Outside of it being a Southern staple, I love its flavor. The acid in it makes it great for baking. It also adds moisture to baked goods.

How have you updated some traditional Southern recipes while keeping their comforting, nostalgic feel?

I love playing around with classic dishes. When I first opened my Atlanta restaurant, we had an eggs Benny dish with red-eye hollandaise, which was a riff on red-eye gravy. We also feature pickled fried green tomatoes at both locations. Pickling the tomatoes first adds a spin on the traditional fried green tomatoes.

If someone is new to Southern cooking, what’s a good recipe to try?

Collard greens or cornbread.

Are there a few personal stories, foods or memories that inspired your recipes?

It depends on what I am making. I tend to think of something I loved as a child. My father was a great cook and loved cooking big meals. That appreciation has always stuck with me.

You’re known for your 'no-waste' cooking philosophy. How can home cooks reduce food waste and support sustainable food initiatives?

Shopping at farmers markets and sourcing food from reputable sources. Learn how to make a good stock, which is an easy way to use vegetable scraps.

Tell us briefly what led to your appearance on Food Network’s Chopped and how you won. What did you learn from the experience?

I was invited to try out. I won by utilizing the whole basket in my dishes. It was an incredible experience and taught me to push myself!

You have restaurants in Atlanta and in Camden. How do the menus differ?

They are similar, but in Maine, we feature more seafood options.

Are there any new restaurants on the horizon? If you’re planning another cookbook, what would it feature?

I would like to do another book on baking and pastries. We may have another location or (two) up our sleeves, stay tuned …

Is there anything else you want us to share?

Please come visit!