Get to know the talented chefs behind some of Southern USA's top restaurants to learn how they're reimagining traditional dishes, supporting local producers and tantalising our tastebuds...
The USA is world famous for its mouthwatering culinary offerings. Delicious, diverse and packed full of flavour, its southern states – including Alabama, Arkansas, Missouri, Louisiana, North Carolina and South Carolina – are home to some of the most-loved dishes in the entire country. Here, we meet the award-winning chefs behind some of the state's favoured restaurants to learn the stories behind their talent, how they are reimagining traditional dishes and supporting local producers. Let's tuck in, shall we?
Chef: Chris Williams
Restaurant: Roy’s Grille in Lexington
Dish: South Carolina Peach Cobbler
Story: Chef Chris Williams grew up on a farm in Olar, South Carolina, where he learned about the value of locally sourced food and the hard work that goes into producing it. Chris learnt to cook from watching his grandmother prepare family meals. After years of restaurant work and catering, he started Roy’s Grille inside of a Lexington gas station in 2014 which now has its own location in Irmo. Named in honour of his grandfather and inspired by his grandmother’s cooking, the restaurant marries family tradition with a dedication to locally sourced ingredients and food made from scratch. Roy’s Grille has elevated “gas station cuisine” to an art form. As a South Carolina Chef Ambassador, he shines a spotlight on the spirit of Black entrepreneurship and is the first in his family to start a business.
Chef: Jim Smith
Restaurant: The Hummingbird Way Oyster Bar in Mobile
Dish: Seared Alabama Shrimp & Grits with Sauce Creole & Fried Sweet Potatoes
Story: Chef Jim Smith is the Executive Chef and Owner of The Hummingbird Way Oyster Bar in Mobile, Alabama. The restaurant opened in 2020 and is committed to serving the best local and sustainably sourced foods available. Jim has served as Executive Chef of the State of Alabama for eight years, in this role he has placed an emphasis on Alabama ingredients and made strides to support Alabama farmers and fishers. He used his position to be an ambassador for Alabama foods, to promote farmer’s markets and events that support Alabama food products. Back in 2011, he was crowned the King of American Seafood by winning The Great American Seafood-Cook-Off and became the national spokesperson for Alabama Seafood, American Sustainable Seafood, Gulf Seafood and the NOAA.
Chef: Scott McGehee
Restaurant: Boulevard Bread Company in Little Rock
Dish: Pone Bread with Arkansas Caviar and Green Tomato Pickle
Story: Chef Scott Thomas McGehee was born in Fayetteville, Arkansas, and raised in Little Rock. After attending the University of Arkansas, Scott was an honours graduate of the California Culinary Academy, followed by a position as line chef, at Alice Waters’s famed Chez Panisse restaurant in Berkeley, California. In 1999, Scott returned to Little Rock and opened Boulevard Bread Company in 2000 – a gourmet bakery, delicatessen, and café that quickly became a beloved Little Rock institution. Over the last 20 years, Scott and his team opened six concepts with 13 locations and have won over 400 “Best of” Arkansas Times awards including Scott being a multi-year winner of the prestigious “Best Chef” award.
Chef: Rob Connoley
Restaurant: Bulrush in St Louis
Dish: Pastors Pie
Story: Hailing from St. Louis, Missouri Chef Rob Connoley specialises in Ozark cuisine that is rooted in Missouri history. From the foraged ingredients common to the Osage Indigenous people to the hunted game of the early settlers, Chef Connoley offers contemporary interpretations of foods from the past. His work has garnered three James Beard Foundation semi-finalist awards, and two consecutive honours as one of the best restaurants in America by Wine Enthusiast magazine, as well as features on BBC.
Chefs: Sam and Cody Carroll
Restaurant: Hot Tails in New Roads
Dish: Louisiana BBQ Shrimp
Story: Chefs Cody and Samantha Carroll met when they both attended the Louisiana Culinary Institute studying for a degree in Culinary Arts. They graduated in January 2010, and three months later, transformed a former drive-thru convenience store in New Roads into Hot Tails; a rustic, South Louisiana style restaurant. Hot Tails was intended to be an outlet for the crawfish being raised in their farm but evolved to include a full menu of their versions of Louisiana classic dishes and elevated comfort food. Since opening the restaurant, they’ve travelled around the world to showcase Louisiana cooking and cuisine, and won the title of “King and Queen of Louisiana Seafood” in 2013.
Chef: Ricky Moore
Restaurant: Saltbox Seafood Joint in Durham
Dish: Oysters Pamlico
Story: Chef Ricky Moore served as a cook in the US Army before attending and graduating from the esteemed Culinary Institute of America. He has done stints in some of the world’s most prestigious kitchens from DC to Chicago. Now a James Beard Foundation winner for 'Best Chef Southeast' and self-professed North Carolina seafood evangelist, Ricky opened the popular Saltbox Seafood Joint in 2012 in Durham, North Carolina, taking inspiration from his native Eastern Carolina coast and its traditional roadside fish shacks. In 2019 he debuted the Saltbox Seafood Joint Cookbook, with 60 recipes celebrating his coastal culinary heritage. Today Ricky continues to fulfil his lifelong dream as an entrepreneur, professional, and preserver of North Carolina fisherman and foodways, and is a member of the NC Oyster Trail and on the Advisory Board for the NC Sea Grant.
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