Interview with Rob Bowen & Jason Teabout from Social Roost – St. Petersburg Foodies Podcast Episode 126

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Interview with Rob Bowen & Jason Teabout from Social Roost – St. Petersburg Foodies Podcast Episode 126

Kevin Godbee · Jan 26, 2021 · 1 min read

Interview with Rob Bowen & Jason Teabout from Social Roost

Welcome to the St. Petersburg Foodies Podcast Episode 126! On today's episode, we interview Rob Bowen & Jason Teabout. They are the owners of the latest restaurant to open in downtown St. Pete, Social Roost. They specialize in serving up amazing renditions of all types of chicken dishes from around the world from many different cultures. At the top of the show we talk about Mexican oregano, the reality TV chef competition show "Hell's Kitchen", why Kevin says to NOT call him "Chef", and the over abundance of lobster in Australia.

Listen right here with our player above, or use your favorite podcast listening app below.
Jason Teabout & Rob Bowen

Jason Teabout & Rob Bowen

The St. Petersburg Foodies Podcast features interviews with chefs, restaurateurs, sommeliers, bartenders, and more, and covers the burgeoning food scene in St. Petersburg, Florida. Episodes air every Tuesday.

This episode of the St. Petersburg Foodies Podcast is brought to you by Greenstock, Rollin' Oats, The Zest Podcast, Noble Crust, Buya Ramen, and Engine No. 9. Please keep them in mind the next time you are hungry for some fantastic food.

Our announcer is Candice Aviles from Food for Thought  and Channel 10 News. Our theme music is provided by The Chris Walker Band.

Social Roost Website

Rob Bowen & Jason Teabout Interview

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Written by

Kevin Godbee

World Food Championships Certified Food Judge #1541

I've always loved cooking. When I was 6-years old I wanted to cook. When my mom said that she was just running to the neighbor's and would be right back, I climbed onto the kitchen counter and found Lipton Instant French Onion Soup Mix. By the time my mom returned, I was stirring the pot on the stove, and proclaimed; "Look Mom! I'm cooking!"

In High School, I took three different cooking classes and got an A in each. After getting my first apartment, I used to cook 5-nights a week, and go out two nights. An old girlfriend from decades ago had a brother-in-law that was a CEO of a trucking company, and he used to entertain in Manhattan quite a bit ... and he started taking us along.

This was when I learned about gourmet food and fine wine. For a couple of years, Lori and I went out about 4-5 nights a week, but now we have a better balance of 50/50 between cooking at home, and going out to the amazing restaurants we are so lucky to have in our beloved Downtown St. Petersburg.

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