Meet the Chefs Putting Southern Farms on the Menu
Across the Southeast, the farm-to-table movement continues to grow, and a new group of chefs is helping lead the way.
Georgia Agriculture Commissioner Tyler J Harper and the Georgia Restaurant Association recently named nine new Georgia Grown Executive Chefs, part of a program that connects restaurant kitchens with farmers and producers to showcase locally grown ingredients.
The initiative highlights how regional farms help shape Southern menus, from produce and meats to specialty products that define the flavors of the region. Restaurants involved commit to sourcing ingredients from nearby farms and promoting those products to diners.
This year’s class includes Hudson Terrell, Holden McKinstry, Taylor Mead, Kyle Bryner, Christian Bell, Burns Sullivan, Gary Caldwell, Laura Orellana, and Ben Vaughn.
Harper says the chefs were selected not only for their culinary talent, but for their dedication to supporting farmers.
“I’m proud to welcome another phenomenal group of chefs to the Georgia Grown team as our 2026 class of Georgia Grown Executive Chefs,” Harper said.
Now in its seventeenth year, the program continues highlighting the flavor and economic impact of locally grown food across the Southern restaurant scene.
For more, visit https://agr.georgia.gov/pr/commissioner-tyler-j-harper-georgia-restaurant-association-announce-2026-georgia-grown-executive
