Southern Chef Brings Grits to Maine, Spotlighting Regional Breakfast Divide

Suzanne Vizethann's Buttermilk Kitchen restaurant serves up Southern classics in coastal Maine, where palates differ from her Georgia roots.

Published on Mar. 2, 2026

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Suzanne Vizethann, a Southern chef who won an episode of 'Chopped' on the Food Network, has brought her Southern-inspired restaurant Buttermilk Kitchen to Camden, Maine after previously operating it in Atlanta, Georgia. Vizethann has noticed distinct differences in regional breakfast preferences, with grits being a surprise hit in Maine despite their rarity on New England menus, while Maine staples like corned beef hash and rye bread don't appeal to her Southern tastes.

Why it matters

Vizethann's experience highlights the regional divides in American cuisine, particularly when it comes to breakfast traditions. As chefs and restaurants cross regional boundaries, they must navigate these differences in palates and preferences, finding ways to bridge the gap between Southern and New England cuisines.

The details

Vizethann, who won a 'Chopped' episode in 2011, decided to take over an 81-year-old diner in Camden, Maine after originally planning to open a bed and breakfast. She has noticed that while Mainers don't prefer foods as sweet as in the South, her grits have been well-received, in contrast to her dislike of corned beef hash. Vizethann has also found that Mainers use less syrup and jam, and prefer less heavily seasoned food compared to her Southern tastes.

  • In 2011, Vizethann won an episode of the Food Network's 'Chopped'.
  • In the mid-2020s, Vizethann decided to take over an 81-year-old diner in Camden, Maine.

The players

Suzanne Vizethann

A Southern chef who won an episode of the Food Network's 'Chopped' in 2011 and now operates the Buttermilk Kitchen restaurant brand in both Atlanta, Georgia and Camden, Maine.

Buttermilk Kitchen

A Southern restaurant brand founded by Suzanne Vizethann, with locations in Atlanta, Georgia and Camden, Maine.

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What they’re saying

“One of the main things I've noticed with true Mainers [is]… they don't like things as sweet as in the South.”

— Suzanne Vizethann, Chef (Fox News Digital)

“I've noticed they use less syrup and less jam.… But to my surprise, the grits have been really well received.”

— Suzanne Vizethann, Chef (Fox News Digital)

“I like spicy food a lot. I like heavily seasoned food. That's something that you don't find as much up here.”

— Suzanne Vizethann, Chef (Fox News Digital)

The takeaway

Vizethann's experience highlights the regional differences in American cuisine, particularly when it comes to breakfast traditions. As chefs and restaurants expand across regional boundaries, they must navigate these palate preferences and find ways to bridge the gap between Southern and New England cuisines.