Jenn Saesue didn’t want to open another Thai restaurant that served the same watered-down menu as everyone else’s—so she didn’t. Nearly a decade later, she’s the cofounder of 55 Hospitality, the group behind Fish Cheeks, the Michelin-listed Bangkok Supper Club, and Bub’s Bakery, New York’s first completely allergen-free bakery. Matt talks with Jenn about refusing pad Thai, managing an impossible reservation list, and how a birthday cake for her husband turned into a two-and-a-half-year research and development project.
Matt Rodbard is the editor in chief of TASTE and the author of Koreaworld: A Cookbook, Koreatown: A Cookbook, a New York Times Bestseller, and Food IQ, a Publishers Weekly Bestseller and winner of a 2023 IACP Cookbook Award (Food Issues & Matters)
