Bradley Cottage In Conversation with Local Atlanta Chef Jenny Levison, April 2024
The seasonal pollen drop is over and buds have bloomed! We settle into the season with our first al fresco meal. To celebrate our migration back outdoors, we’ve reached out to a chef whose restaurants are considered a staple of Atlanta, Jenny Levison. One of the first to make farm-to-table healthy meals approachable, Jenny launched Souper Jenny’s 25 years ago and ever since has been changing how Atlantans approach fresh food. In the 25 years Souper Jenny’s doors have been opened, Jenny has expanded the brand to four locations as well as having their Souper Farm in West Midtown Atlanta. The Farm serves as a teaching tool for individuals to learn about regenerative farming and how to grow food in small or urban spaces. Jenny was kind enough to share a bit about her story and even lend us a recipe that is perfect to celebrate this return to warmer weather, Gazpacho! Read on...
Q: When did you know you wanted to be a chef and restaurateur?
I grew up always wanting to throw celebrations, even as a little girl. I would decorate and put on small parties for my parents on special holidays before I even knew how to cook. I went to Carnegie Mellon Drama school, but a couple of years into the business of acting, I realized I loved my side hustle (the restaurant business) more than I loved standing in line for auditions every day!
Q: Your food is approachable and always feels warm and generous, which we love so much - you also lean into fresh, whole ingredients - how did this differ from what was out there when you began (25 years ago - incredible!!!) and how did you stay true to your instincts?
I grew up in southern California and was always inspired by the availability of fresh, delicious produce. When I first opened, I was definitely one of the only healthy food eateries (except R. Thomas who was a great mentor!) around. Now we have so many healthy food options which is fantastic!
Q: The Souper Farm is such a special place and idea. Tell us about your love of teaching creativity with food and nature…
The farm is mainly used for education. Farmer Jeff is very passionate about teaching anyone interested the benefits of regenerative farming as well as how important and easy it is to grow your own food even in the smallest of spaces!
Q: What is your favorite season to cook in?
Wow. That's a tough one. Of course I love winter because that is the height of soup season, but Spring and summer bring such a bounty of produce...I can't choose!
Q: Are you happy with where Souper Jenny's has landed, or do you feel there's more to do?
I think we are in a good spot right now. Our growth has been organic, so I am waiting until I'm inspired! I'm always up for a new adventure or challenge!
