When it comes to Southern food, fresh ingredients make all the difference. It’s why the farm-to-table movement was born down here and why this elite group of Alabama chefs demand fresh, local ingredients in their restaurants. And Alabama Gulf Seafood is the perfect example. These familiar faces have earned enough respect throughout the culinary world to open a restaurant just about anywhere, but fortunately for all of us, they’re right in our backyards.
Jim Smith is the Executive Chef of the State of Alabama and Chairman of the Alabama Seafood Marketing Commission.
Martie Duncan is an entrepreneur and the Chief Party Thrower at MartieDuncan.com, her website dedicated to stress-free entertaining and easy recipes.
If you were to count all of Stafford Decambra’s awards, honors and accolades—well, you’d probably need to use a calculator.
Hailing from the small town of Haleyville, Chef Rob McDaniel is Alabama through and through.
How does one become a “Southern lifestyle expert” like Rebecca Gordon? Start with Southern cookin’.
Leave it to a Mobile native to reinvent his home state’s outlook on culinary possibilities.
Like many of his Alabama contemporaries, James Boyce is a well-traveled chef. He broke into the cooking world with a lengthy run in New York City as a student at the Culinary Institute of America and an assistant to Daniel Boulud at the famed Le Cirque.
Hastings grew up in the Carolinas where he would spend family vacations rounding up wild seafood and game for his family to cook. It’s no surprise that Southernness and seafood define his kitchen today.
A native of Cullman, Alabama, Frank Stitt is often regarded as the father of Southern Gourmet and an early champion of the farm-to-table movement.