South's Greatest Chefs of 2016 Winners


With the food revolution starting in the South, it’s no wonder our chefs are so dang popular.

People from all over the country voted in our annual poll and we received the widest variety of winners in DineSouth history. Is this an indication of the growing popularity of Southern food culture? We think so. It’s also proof that the Chefs down South are kicking a** and taking names in the Southern food revolution.

 

Jesse Rice of Backwoods Crossing in Tallahassee, Florida placed first in our Greatest Chef’s Contest.

“Being raised in the true South, most of us are used to our parents having a garden of some size in the back yard. I’m bringing that super fresh taste back to the table with a garden growing at Backwoods Crossing fed by any organic material left over from my restaurants to create a super-rich compost. Momma’s proud!”

 

 

Ryan Goreau of Fifth & Thomas in Tallahassee, Florida;

“Southern food over the years has become much more desirable to the general public because the old classic “stick to your ribs” Southern food has become much more refined and delicate with the influence of fine dining that has taken over the world. I do whatever I can to contribute to this food revolution. I visit local farms and volunteer my time, supporting the local farms by using anything and everything available to me that is sourced locally. I feel as though I do a really good job transforming Southern classics into a more desirable cuisine by lightening up the dish, representing the ingredients from my region of the South, putting my more “high end” perspective or interpretation on the dish, and by letting these awesome Southern ingredients speak for themselves. All of these fresh ingredients are so delicious, so why would we compensate their integrity by over cooking them?”

 

Michael Wright of Natalia’s in Macon, GA;

“I think mainly Southern food has become more refined. When I moved to the South from Michigan in ’98 Southern food was always your typical meat and three. Now we are seeing chefs use typical Southern ingredients with new, more refined techniques or using your typical Southern techniques with new ingredients. After a five year stint in South Florida, which I do not consider part of the South, I moved back to Macon. As a chef you are always somewhat restricted in what you can do by the type of restaurant you work in. Since being back in Macon, I have done Southern fine dining, casual European bistro, Mongolian barbecue, gastropub and currently Italian food. I try to take the knowledge I’ve gained working in Atlanta, Boca Raton and other major markets and bring that to Macon. It’s very nice being in a smaller city that is experiencing great culinary growth right now.  I’ve been able to come in at the beginning and hopefully pave the way for the future chefs of Macon. Also making sure to source as much local quality ingredients as possible. By using local farmers we are able to provide fresher food and give back to the community.”

 

Crystal Hoang of Corner Cafe in Atlanta, GA;

“Growing up in Savannah played a large role in my decision to become a chef. Some of my earliest memories in a kitchen were at my great aunt’s house helping her cook. It was always hearty, filling meals; chicken fried steaks, gravies, mashed potatoes, casseroles, and a lot of cookies. She called it ‘stick to your ribs’ food. It was only when I moved to Atlanta that I noticed a shift in the mentality of cooking in the South. Nowadays people are more health conscious and there are wonderful substitutions for fatty or unhealthy fare at our fingertips. My part in this is to pay homage to inspirational Southern chefs in my life by taking what they taught me and applying it to today’s tech-advanced kitchens. Whether it’s sous vide chicken before it is fried or creating a chickpea foam, we have new toys and gadgets that weren’t around before; how exciting is that? Also, it’s important that we support our local farmers, growers, and markets. Keeping these places alive is key to pushing us forward with quality ingredients to be innovative with.”

 

Matthew Coburn of Cypress Restaurant in Tallahassee, FL;

“Southern food has grown in popularity over the years, with an emphasis on farm to table cooking and preservation. It has come full circle from people only cooking what they could grow on their own land to the more eclectic Southern fine dining scene we see today. Southern food isn’t just fried chicken, grits, greens, and gravy. It is a respect for the food that grows around us and the animals raised around us. Southern farmers show the land and animals respect by growing and raising food sustainably and I attempt to show that same respect by working with the farmers directly and serving their products at Cypress. I think more people across the country are becoming aware of this farm to table movement with well-respected chefs bringing it to light and making it more easily accessible to their restaurants. Most of the food I cook is grown or raised within a 50-mile radius. Knowing my farmers personally contributes to my passion for the food I am cooking and my awareness of the plates I am setting before guests in my restaurant. “

 

Greg Silver of a.Lure in Savannah, GA;

“I feel that the Southern food has recently became one of the most loved American cuisines. Chefs are recreating the flavors and dishes across the United States and guests are eating it up. I have been lucky enough to work with some great people in the Southern food scene such as the Brennan family from New Orleans and Louis Osteen from Charleston. I use my education through them to try keep pushing forward with my food. I was 16 when I picked up my first knife in a professional kitchen. I was actually a fast learner and enjoyed trying new things I had never tried before. I found out I was actually pretty good at it and could hang with the veterans. I loved to come in everyday and learn new things. But the best was how I felt when I would leave after a busy night; to know you did what seemed to be impossible at the time gave me sense of pride and made me feel unstoppable.”

 

Clayton Rollison of Lucky Rooster in Hilton Head, SC; 

“We get our Southern soul from serving the freshest ingredients sourced from local and regional farms, purveyors, and our local waters. Revolutionizing Southern food is about using what is in season and changing it up based on what’s available. I take inspiration from my surroundings, but also my staff. We’ve got a great array of people from every background that bring so much to the table.”

 

Kevin Nape of Savannah Riverboat Cruises in Savannah, GA;

“In the last couple of years Southern food has gone back to the true basics - with a twist. I’m contributing to this Southern food revolution by using true and local ingredients in timeless Southern recipes with flare. It’s comfort food; going back to your roots when you were a child and your family cooking your favorites will always make you feel better. Southern food is about remembering the good times.”

 

Bridgette Frazier of Gullah Fried Sweet in Bluffton, SC;

“Southern food has become more respected and revered. It has gone from the simplistic nature of good ole’ backyard barbecue and all things fried, to now a fusion of multiple cultures with the utilization of locally grown produce, seafood, you name it. I’m contributing to the Southern Food Revolution by expanding the palate of all things Gullah. Gullah cuisine is exotic to some but often omitted by others when they think of Southern food. I make traditional Gullah dishes, but I also spin some of them in a way that introduces them to this ever evolving culture.”

 

Zach Starr of Ordinary Pub in Savannah, GA;

“At Ordinary Pub we take  pride in the meticulously details that go into every dish. We’ve combined classic pub fare with Southern cuisine that will seriously blow people’s minds. That’s what the food revolution is about. Putting your spin on the classics so it is more accessible to everyone.”

Check out the slideshow below of this year's Greatest Chefs! For a complete list, subscribe now or pick up the October/November issue of South Magazine.

GREATEST CHEFS SLIDESHOW

 

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South's Greatest Photographers 2018

We're looking for the greatest, most creative photographers. If that is you, or you know of any, don't hesitate to nominate!

South's Greatest Kids Contest 2017

When it comes to cute, the kids of the South are all way above average! Share the cuteness and nominate your kids today.
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Events Calendar

  • #art912, Avanguardia

    Nov 17, 2017
    10:00 AM - 5:00 PM @ Jepson Center

    Avanguardia, an exhibition by Savannah-based artist Lisa D. Watson (American, b. 1967), explores the encroachment of the constructed environment on...

  • Kirk Varnedoe: In the Middle at the Modern

    Sep 22, 2017
    10:00 AM - 5:00 PM @ Jepson Center

    Can you have an art exhibition without any artworks? Is a curator an artist? Who or what decides an object’s value? Through the lens of an art...

  • Scenic Impressions: Southern Interpretations from the Johnson Collection

    Oct 13, 2017
    10:00 AM - 5:00 PM @ Telfair Academy

    When the world gets urban, the South gets Southern. That’s one way to sum up Scenic Impressions: Southern Paintings from the Johnson Collection,...

  • Jacob Lawrence, Lines of Influence at SCAD Museum of Art

    Sep 07, 2017
    All Day @ SCAD Museum of Art

    Jacob Lawrence Lines of Influence Sept. 7, 2017 - Feb. 4, 2018 The SCAD Museum of Art and the Jacob and Gwendolyn Knight Lawrence...

  • National Reading Day

    Jan 23, 2018
    1:00 PM - 2:00 PM @ Hancock Day School

    The Sandfly Women Business Owner’s Coalition will promote literacy efforts on National Reading Day, Tuesday, Jan. 23, by spending time at Hancock...

  • The Candy Apple Happy Hour

    Jun 13, 2017
    3:00 PM @ The Candy Apple Cafe

    Repeats every day until Sun Jun 18 2017  11 am Cocktail Artist Series The restaurant will serve cocktails inspired by select Broadway...

  • Chocolate Bar Your Way Class

    Jun 14, 2017
    4:00 PM - 5:00 PM @ Sweet Pete's Candy

    4 pm sweetpetescandy.com Learn the art of old fashioned candy making in one of Sweet Pete’s Candy’s most popular classes. Sweet...

  • Daughters of the Dust Film Screening

    Jan 25, 2018
    6:00 PM - 9:00 PM @ Jepson Center

    Julie Dash’s dreamy, visually-striking film, the first wide-release feature by a female African American director, tells the story of the Peazant...

  • American Traditions Vocal Competition Educational Outreach Concert

    Jan 25, 2018
    7:00 PM - 7:00 PM @ Skidaway Island UMC

    Join the American Traditions Vocal Competition (ATC) as they celebrate their first week of educating students in the Savannah-Chatham County Public...

  • Anything Flows Yoga Class

    Jun 15, 2017
    7:00 PM @ Dragon Dance Yoga

    7 pm Anything Flows Yoga Class Walk in rate: $14 Dragon Dance Yoga This class will take you beyond your comfort zone while still...

  • Lean Ensemble Theater presents 'Good People'

    Jan 25, 2018
    7:30 PM - 9:30 PM @ HHP Main Street Theatre

    Lean Ensemble Theater’s Production of Good People by David Lindsay-Abaire.  Welcome to Southie, a Boston neighborhood where a night on the...

  • Paul Stephen Benjamin: Reinterpreting the Sound of Blackness

    Jan 26, 2018
    10:00 AM - 5:00 PM @ Jepson Center

    Paul Stephen Benjamin (American, b. 1966) is a conceptual artist whose work is a meditation on the color black, specifically as an entry point into...

  • Carrie Mae Weems: Sea Islands Series, 1991-1992

    Jan 26, 2018
    10:00 AM - 5:00 PM @ Jepson Center

    Considered one of the most influential contemporary artists, Carrie Mae Weems (American, b. 1953) has continued to explore the African American...

  • Southern Songbirds: An Evening with Jill Knight & Caroline Aiken

    Jan 26, 2018
    8:00 PM - 10:00 PM @ Tybee Post Theater

    This is going to be one special night, folks. Two extraordinarily talented songwriters and performers, one from Los Angeles, one from Athens, but...

  • Whett Your Appetite for Open Fire Cooking!

    Jan 27, 2018
    9:00 AM - 3:00 PM @ Oatland Island Wildlife Center

    Do you love sitting around a fire this time of year?  Why not put those BTU’s to work and cook a meal while you’re at it?  Oatland Island...

  • Collin’s Barefoot Comedy Club w/Mike Malone

    Jan 27, 2018
    11:15 AM - 11:15 AM @ Tybee Post Theater

    National headline comedian Collin Moulton's monthly stand-up comedy show always features his own brand of hilarious and family-friendly comedy, a...

  • Savannah Philharmonic: Royal Baroque

    Jan 27, 2018
    7:30 PM - 9:30 PM @ Lucas Theatre for the Arts

    The Savannah Philharmonic is slated to present "Royal Baroque" where grand masters Bach and Handel will take center stage in this concert...

  • Lean Ensemble Theater presents 'Good People'

    Nov 28, 2017
    2:00 PM - 4:00 PM @ HHP Main Street Theatre

    Lean Ensemble Theater’s Production of Good People by David Lindsay-Abaire.  Welcome to Southie, a Boston neighborhood where a night on the...

  • Building Local ‘Buzz’ for your Business

    Jan 30, 2018
    9:00 AM - 12:00 PM @ University of Georgia Small Business Development

    The University of Georgia will host “Building Local ‘Buzz’ for your Business” at the University of Georgia – Small Business Development...

  • Lecture by Carrie Mae Weems

    Feb 01, 2018
    6:00 PM - 9:00 PM @ Jepson Center

    Telfair presents a lecture by renowned and influential artist Carrie Mae Weems. Over the past 30 years, Weems has developed a complex body of art...


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Scenes of the South

Jazz'd Tapas Bar NYE

Make sure to check out these scenes from the Studio 54 NYE party at Jazz'd Tapas Bar!

Ho Ho Holiday Oyster Roast

Ele & The Chef hosted their 1st annual Ho Ho Holiday Oyster Roast at Current Kitchen & Cocktails on December 17th. All ticket sales benefitted Aiden Cares, an awareness intiitive that encourages giving and serving.

A prevention event by RCC - Step Up and Step In to Stop Bullying

This annual 8k run was held on December 16th at the Savannah International Trade and Convention Center, and all proceeds for the event benefited the Rape Crisis Center.

Oyster Roast for a Reason

Check out these photos from the UGA Marine Extension and Georiga Sea Grant Oyster Roast for a Reason. Presented by Oyster South, a regional non-profit organization, the Oyster Roast for a Reason is a fundraising event that celebrates Georgia's first oyster hatchery and helps continue the University of Georgia's efforts to bring the oyster farming industry back to the Georgia coast.

Lip Syncing with Ghost Coast

One epic battle took place on Halloween night, and it all went down at Ghost Coast Distillery in Savannah. Visitors wore their funniest (and scariest!) costumes for the 2017 Halloween event. Many donned costumes that portrayed the singer they would be on stage during the lip sync battle.

Savannah Children's Book Festival 2017

This Saturday brought thousands of visitors to Forsyth Park for the annual Savannah Children's Book Festival. Hosted by the Live Oak Public Libraries, the day-long event showcased the talents of eleven featured authors and thirty-nine indie authors, illustrators, and performing artists from around the country. This year’s festival includes book signings and readings, arts and crafts, community partners and nonprofit organizations, as well as food.

Le Beaujolais nouveau est arrivé!

Thursday night was the night to celebrate Beaujolais Nouveau Day at 39 Rue De Jean in Savannah! The arrival of Beaujolais Nouveau symbolizes the official end of this year’s growing season. Harvest is complete and vintners—especially in France—are ready to celebrate the completion of the harvest. Beaujolais Nouveau is a red wine that is annually released on the third Thursday in November. Nouveau wine undergoes a very short fermentation process, and yields an extremely fresh and fruity wine. Attendees enjoyed heavy hors d’oeuvres, an oyster roast outside on the patio, and Henry Fessy Beaujolais Nouveau.

Taste of Savannah Food and Wine Festival 2017

This signature, festival event was a huge hit at its new location, the Georgia State Railroad Museum! Guests wandered the grounds savoring hundreds of wines, spirits, craft beers and more.

13 Secrets Jewelry One-Year Anniversary

Boutique owners Chad and Manu celebrated the one-year anniversary of 13 Secrets Thursday, Nov. 9. Event highlights included gourmet appetizers by local chefs, a wine tasting, door prizes and great networking opportunities! Here's to another great year!

Celebrity Chef Dinner

A night featuring dishes by some of the South's best, James Beard Awarded, Chef's of 2017. The night included multiple courses, each paired with the perfect wine to complement the flavors. Simply put - a dinner one will not soon forget!