Chef Nick Jennings of Season Marietta

Spotlight: Chef Nick Jennings of Season Marietta

Where heart, hustle, and hospitality meet—right off Lemon Street.

Step into Season Marietta, and you’ll quickly realize this isn’t your typical brunch spot. Tucked just off the Square on Lemon Street, this small-but-mighty space hums with warmth, creativity, and the unmistakable smell of something delicious in the works.

At the center of it all is Chef Nick Jennings, co-owner and executive chef, who—along with partner Theresa Womack and their close-knit team—has crafted a chef-driven menu full of soul, precision, and serious flavor. I had the chance to sit down with Nick for a conversation that left me hungry (literally) and deeply inspired.

A Culinary Journey Rooted in Family

Nick’s passion for food started in the most Southern of kitchens—his grandmother Loreen’s.
“I stopped wanting to eat out. I started calling my Nanny Loreen. She’d tell me what to buy, then walk me through how to make everything over the phone,” he recalls. “I come from a long line of Southern cooks who do it the right way—gravy made with water, not shortcuts.”

Though he once explored other career paths, Nick always found his way back to the kitchen. Cooking wasn’t just something he was good at—it was what he loved most. Eventually, he leaned into that calling, enrolling in culinary school and never looking back. His style today is guided by ingredient-driven, simplified cooking—no gimmicks, just good food done right.

The Vision Behind Season

Season was born out of a desire to bring something original to Marietta—a place where food, community, and culture collide.
“We’re not just selling food. We’re offering community,” Nick says. “We’re the operators and the owners. That means we’re here—shoulder to shoulder, holding the line, making it happen.”

His menu is a balance of technique and crave-ability: think crispy-on-the-outside, fluffy-on-the-inside pancakes, or a duck biscuit with a sweet-savory “yummy factor” that wins over even the most refined palates.

The Coffee Flights That Took Over Instagram

Theresa, co-founder of Season, came up with the idea for tapas-style coffee flights—something playful, shareable, and packed with flavor. Inspired by her love of trying a little bit of everything, she began experimenting with themed garnishes and inventive combinations. The result? Season’s seasonal coffee flights, which have become a must-try for brunch lovers and Instagram foodies alike.

Her personal favorite flight so far? “The Valentine’s Day flight,” she said. “That’s when I realized we could really elevate these with more intricate flavors and thoughtful presentation.”

Nick takes a more minimalist approach: “I’m a chef—I drink black coffee and cold brew,” he grins.

Bonus: A festive Christmas in July flight is on the way this summer—because it’s never too early for a little holiday cheer; Be on the look out for that menu update!

A Restaurant with a Heartbeat

Nick is quick to give credit where it’s due. His sous chef Robert Smith is “one of the most important figures in this kitchen,” helping keep standards sky-high.
“I’d rather lose my arm than lose a good employee,” he says, without a trace of exaggeration.

He takes pride in training, hiring, and attracting like-minded people who want to do things the right way: “You’ve gotta care—and it shows.”

Marietta Roots, Refined Taste

Though Nick grew up in Ellijay, Marietta always felt like the “big city.”
“I’d drive down Roswell Road to visit my grandmother in East Cobb. Now I do it every day. It’s come full circle.”

Some doubted the idea of launching a fine-dining brunch spot OTP, but Nick knew better: “People here are well-traveled, with sophisticated taste. They want quality, and they show up for people who bring value.”

A Few Fun Extras

We wrapped up our interview with a few rapid-fire questions for Chef Nick—here’s what he had to say:

If you could only eat one brunch dish forever?
“Breakfast tacos, no question. Fresh chorizo, house-made tortillas, potatoes, salsa—crush two of those and everything’s fine.”

Go-to kitchen soundtrack?
“Why didn’t anyone tell me how good Kendrick Lamar is?” he laughed. “Also, Daft Punk—always solid.”

Signature scent of the kitchen?
“Bacon, cinnamon, and vanilla.”

Biggest kitchen pet peeve?
“Messed-up plastic wrap rolls that no one fixes. There’s a special place in hell for that.”

What’s Next?

Season will soon roll out dinner service—a natural next step for this culinary powerhouse. “We’re just getting started,” says Nick.

Season Marietta is more than a place to eat—it’s a love letter to Southern roots, elevated technique, and hospitality done right. Visit them at 301 Lemon St NE, Suite A, Marietta, GA. Trust us, one bite of that duck biscuit or coffee flight, and you’ll be back.

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