Category: Chefs

  • Barbecue’s Rulebreaker: How Melissa Cookston Changed the Game

    Barbecue’s Rulebreaker: How Melissa Cookston Changed the Game

    Featured Image: Courtesy Melissa Cookston

    Melissa Cookston doesn’t do anything halfway. 

    So when she was introduced to competitive barbecue in the mid-90s, she went all in and never looked back. At the time, there were no online forums or tutorial videos to lean on—just instinct, trial and error, and an insatiable drive to figure it out from scratch.

    “I didn’t know you could just go to the butcher and get a barbecue rub and add something to it,” she says. “So I made everything myself.” 

    Born and raised in the Mississippi Delta, Cookston grew up around barbecue, but not the kind she would eventually become known for. In her corner of the South, the flavors pulled from both Memphis and New Orleans, though barbecue itself leaned distinctly Memphis-style, defined by cabinet-style smoking, dry rubs, and a deep respect for tradition.

    Long before she became the first woman inducted into the Barbecue Hall of Fame, Cookston already understood the rhythm of the food world. She’s been in the restaurant business for more than four decades, starting as a “fountain girl” at a local drive-in before working her way through the front of the house as a server, bartender, and eventually management. The experience gave her a deep understanding of how food, service, and timing come together, all while operating under pressure. 

    And when the barbecue bug bit, about 30 years ago, she approached it the same way she had everything else: all in.

    Image: Courtesy Melissa Cookston

    That intensity carried her straight into the competition circuit. Often the only woman on the field, Cookston didn’t ask for special treatment. She earned her place the hard way, putting in the same grueling work as everyone else: hauling 200-pound whole hogs, managing her own prep, and running her rig with little more than her husband and daughter by her side.

    “They didn’t treat me any different,” she says. “They just treated me like one of the guys. We cuss a lot in barbecue, and I can cuss with the best of them.”

    But for Cookston, mastering a singular way of cooking was never the end goal. 

    Growing up in rural Mississippi, Cookston always had an itch to see more of the world. In her early twenties, she backpacked through Europe. Later, she traveled with her daughter, even attending the Italian Culinary Institute together. Over time, those trips became less about escape and more about exploration.

    “I realized pretty quickly that every culture has some history of cooking with fire,” she says. “What intrigued me is how they do it differently—and what ingredients I could bring home and put my Southern twist on.” 

    A smiling woman wearing sunglasses and black gloves is wielding a reciprocating saw, preparing to cut into a large piece of meat on a table, with a barbecue-themed backdrop.
    Image: Courtesy Melissa Cookston

    That realization shifted everything. Cookston recalls a trip to South America where she first encountered meat suspended directly above coals with no barrier between the food and the fire. 

    “You’re allowing those fats and juices to hit the embers and come back up to surround the food. It gives it such a sultry flavor that you can’t get with Memphis (cabinet-style) smoking.”

    That technique stuck. Today, she has an entire trailer dedicated to open-fire cooking, complete with an Argentinian grill—a centerpiece that now appears on the cover of her latest cookbook. 

    A woman in a blue shirt stands next to a large grill, holding a spatula and a drink, with grilled meats and a pineapple visible on the grill. The image features the title 'Fanning the Flames' and mentions BBQ Hall of Famer Melissa Cookston.
    Image: Courtesy Melissa Cookston

    Titled Fanning the Flames, Cookston blends traditional Mississippi barbecue with bold, global flavors inspired by her travels through Sicily, Chile, the Middle East, and beyond. More than anything, it challenges the idea that barbecue belongs to any one place.

    For Cookston, these small discoveries are what keep her work interesting. “There are so many ways to achieve great barbecue,” she says. While the book includes traditional recipes, she describes it more as a love letter to travel. “If you don’t try something new,” she adds, “you’ll never know if you’ll love it.” 

    Sometimes that looks as simple as charring citrus or grilling fruit. Other times, it means baking something unexpected, like a coconut cake, to add a subtle depth to a timeless classic.

    It’s no surprise the seven-time world champion pitmaster isn’t interested in slowing down. If anything, she’s still chasing what’s next. Cookston’s dream is to make a TV show version of this cookbook, exploring how travel shapes the way we cook, whether that’s showing people where cashews come from or introducing ingredients that can transform a familiar dish. 

    Whatever comes next, Cookston’s sure to approach it with the same conviction that’s carried her this far.

    Hungry for more about the chefs of the South? Click here.

  • How a Picky Eater Became Mississippi’s Seafood King

    How a Picky Eater Became Mississippi’s Seafood King

    Cooper Miller was a picky eater as a kid—he didn’t know much about food and didn’t care much either. Then his family took a trip to Breckenridge, Colorado, and everything changed at the Briar Rose Steakhouse.

    One of his dad’s friends ordered escargot. Cooper remembers thinking, “What in the world is this?” A dare made him try it, and guess what? He loved it. 

    “It opened my eyes and my horizons to be more adventurous,” Cooper says.

    He never thought food would become a career… the original plan was to manage hotels on some exotic island. But reality kicked in, and off he went to Mississippi State to study business management for *checks notes* six years. 

    “At one point, my advisor looked at me and said, ‘Graduate, or go home,’” he laughs. 

    His college buddies were waiting tables at a restaurant in West Point, so Cooper joined them as a dishwasher. When the fry guy got sick, he took over—and got his butt kicked.

    “They would pack 400 people in there, and all the apps were tiny things that had to be fried individually,” Cooper says. “I made it through, had a good time doing it.”

    He noticed the camaraderie. Different groups of people working toward a common goal, then having a beer and laughing about it afterward. “Something about that madness—I might be a little mad—attracted me,” he says.

    He applied for a line cook job in Starkville. They offered him the executive chef position.

    “I had no business taking it, but I did,” he says. “I realized it could be an actual career. I realized I needed to go to culinary school because I had no clue what I was doing.”

    So he graduated in 2005 with a bachelor’s in business management. Afterwards, his wife started applying to culinary schools for him without telling him. Next thing he knew, acceptance letters were coming in from all over the country.

    “I’m an only child and a momma’s boy,” Cooper says. “Atlanta was the closest one.”

    Le Cordon Bleu in Atlanta was intense—he’d start at six o’clock every morning, lined up with his shirt pressed and shoes shined. He likens it to the military: If you didn’t have all your stuff, they sent you home.

    He graduated summa cum laude, top of his class. (Couldn’t graduate State to save his life, but Le Cordon Bleu? No problem.)

    Cooper stayed in Atlanta about a decade and worked all over the place with some really cool chefs—James Beard guys, a stint with Richard Blais at Food Network, Ford Fry, King and Duke, JCT Kitchen, and the Georgian Terrace Hotel, when they reopened it around 2010, right across from the Fox Theatre.

    “I worked with a lot of badass chefs and really tried to absorb anything I could from any of them,” Cooper says. “They were all different but all super talented. I soaked it up and learned from the best.”

    He didn’t want to leave and didn’t think he ever would, but then he had a daughter. “I wanted her to be around family and cousins and grandparents.”

    So home to Mississippi, he went. When Cooper moved back, he worked at another restaurant in downtown Tupelo. Forklift had opened a couple of years earlier, and when he was walking around the neighborhood one night, he liked the decor—it reminded him of the restaurants in Atlanta with that modern industrial look.

    He went in and had one of the worst experiences he’d ever had in a restaurant.

    A lightbulb went off. “I just found my next project,” Cooper thought.

    He did some digging, found the owners, and gave them a call. They thought he was crazy.

    “I said, ‘Hey man, I’m going to save your restaurant,’ and they said, ‘Who the hell are you?’”

    That was eight years ago. Taking over Forklift was an undertaking, but Cooper set his standards high from the get-go and decided they weren’t going to be like everyone else. The goal: unique spins on Southern, French, and Creole classics but with a little twist. He wanted a super casual atmosphere with super good food.

    “People still want to eat good but don’t always want to get gussied up and all that to-do,” Cooper says. “We encourage people to come in flip-flops.”

    The seafood program at Forklift is top-notch. Cooper hand-picks fish and oysters three times a week—Tuesday, Thursday, Saturday. Stuff from Alabama, Mississippi’s Great Holy Ground Oysters. He keeps the mix fresh: amberjack, redfish, grouper, snapper, rockfish. They dry-age all their beef in-house up to three weeks.

    But the best seller? The patty melt.

    “You might think, ‘Patty melt? What in the world?’” Cooper says. “I said if we’re making a patty melt, we’re going to make the best patty melt.”

    It’s got sourdough bread, a big 10-ounce patty smashed on the grill, an exotic mushroom mix, caramelized onions, a big slice of tomato, and melty Swiss cheese.

    “It’s just to die for,” Cooper says.

    He wants everyone to rave about the steak or the fish, but nine times out of 10, people on the street say they love the patty melt. “It’s what pays the bills,” Cooper says. “It lets me keep the high-end fish and steaks.”

    Other staples include the short rib, shrimp and grits, and the fried chicken. “It’s the South on a plate,” Cooper says. “Greens and yams and cornbread and fried chicken.”

    In 2022, Cooper won the Mississippi Seafood Cook-Off and earned the title of Mississippi’s Seafood King. Not bad for a kid who used to be a picky eater.

    Hungry for more? Click here.

    | This article is presented in partnership with Tupelo CVB, a Modern South Founding Partner. 

  • Hannah Dasher is Bringing Sexy Back to the Kitchen

    Hannah Dasher is Bringing Sexy Back to the Kitchen

    Featured Image: Jeremy Ryan Photography

    The Hannah Dasher cookbook is coming.

    “Stand by your pan,” country artist Hannah Dasher croons to the tune of the famous Tammy Wynette ballad “Stand by Your Man,” as she stands in her retro kitchen that looks like it smells of Sunday lunch at your grandmother’s house. Dasher begins most of her TikTok cooking videos with this clever wordplay. When her dedicated followers — all 1.6 million of them — hear the familiar melody in Dasher’s signature alto, equal parts sultry and soulful, they know the Nashville starlet is about to impart some bona fide, old-school cooking wisdom.

    “I’m splitting my time right now between Fender and frying pan,” Dasher quips, referring to the constant balance between her two passions: music and cooking. She goes on to tell me that she’s even cooking as we talk, while her videographer waits downstairs to shoot a music video in her home’s honky-tonk bar.

    With more than a million streams on Spotify and recognition as a CMT Next Women of Country honoree, fans can’t get enough of the Savannah, Georgia-born artist’s vintage country sound and larger-than-life personality. Now, with the release of her cookbook this month — aptly named “Stand by Your Pan” — Dasher’s cast iron is getting a turn in the spotlight.

    A woman in a red dress and an apron is lying on a fluffy surface surrounded by an array of comfort food dishes, holding a spoon and playfully posing. The image features the title 'Stand By Your Pan' and the tagline '100 easy & affordable comfort food recipes so good they'll hurt people's feelin's'.
    Image: Courtesy Hannah Dasher

    Named after her viral TikTok series, in which she demonstrates tried-and-true Southern classics from cathead biscuits to “Getchyo’ Man Beef Roast,” “Stand by Your Pan” showcases all the recipes her fans salivate over. True to her unique charm, Dasher puts a modern twist on classic dishes and features flavors that are so good, as the book proudly states, “they’ll hurt people’s feelins.” Taught by her mother how to hold her own in the kitchen when she was 10 years old, and shaped by her Lowcountry roots in Savannah, it wasn’t until Dasher left home to tour the world as a musician that she learned the sanctity of a home-cooked meal.

    “All soul food isn’t created equal,” she says. “[I realized] it’s just really hard to beat what I can make in my kitchen in my own home.”

    Dasher’s finesse in the kitchen, much like her music, is influenced by the nostalgia of years past. She cites female country music forces like Tammy Wynette, Patsy Cline, and Loretta Lynn as major influences — wives and mothers who were expected to cook dinner for their families as well as they could perform on the Opry stage. Dasher aims to inspire women and men alike to take a page from these country legends’ playbook and be rock stars in and outside the kitchen. Throughout the cookbook, Dasher encourages readers to find empowerment in their inner domestic goddess, whether it’s through cooking dinner for a loved one or hosting the perfect Southern soiree. Because, as Dasher declares, the kitchen is sexy.

    “Your food is love, and anyone who knows how to hold their own in the kitchen is very attractive,” she says. And the number one tip to making the kitchen more seductive for this chef? Keep it clean.

    “Because you never know where you may wind up,” she says cheekily.

    A woman in a pink blouse sets the table with various dishes, including a salad, jello, and desserts, with lit candles in the background.
    Image: Courtesy Hannah Dasher

    But perhaps even more alluring than a clean kitchen or achieving the perfect meringue is staying true to oneself, something Dasher also happens to be a pro at. Preferring a homey kitchen with retro oak cabinetry to any modern luxury kitchen, never leaving the house without her signature retro-chic style — often featuring bell-bottom jumpsuits and perfectly hot-rolled hair — and exuding a warmth that makes you feel like she is your favorite glamorous auntie, Dasher is always authentically herself, a quality she credits to her faith and her love for people.

    “I’m me 24/7, and God anoints us with different gifts — and I think my love for people is evident on screen, and I hope it continues to show through my work.”

    Hungry for more? Click here.

  • Behind the Apron: Phillip Ashley Rix

    Behind the Apron: Phillip Ashley Rix

    Featured Image: Phillip Ashley Rix

    For Phillip Ashley Rix, becoming a master chocolatier literally was a dream come true. While pondering his career path in his late 20’s, he had a vivid dream that he was in a chocolate shop with his mom and Willy Wonka. Rix had been a fan of the eccentric fictional chocolatier since reading Charlie and the Chocolate Factory and watching the movie in his childhood.

    “I woke up at 3 a.m. and thought ‘I’m going to make chocolates for a living,’” he said. It was a sharp pivot from his earlier plans of studying chemistry and maybe going to medical school.

    The Memphis native began reading, researching, and teaching himself how to make chocolates, eventually launching Phillip Ashley Chocolates online in 2012.

    Rix views chocolate as a format for storytelling. His Soul Food Collection pays homage to Sunday suppers with his family, with confection flavors like fried chicken, collard greens, and mac ‘n cheese.

    He remembers fondly spending time in the kitchen with his grandmother, Earlean “Jean” Word, as she made sweet potato pie and crafted her own hot sauce. She put Rix to work shucking peas and cleaning greens, instilling the importance of hard work.

    But she also taught him cooking techniques and allowed him to experiment with unconventional combinations. This time in the kitchen together sparked his culinary creativity. He even named a chocolate after her: The Mama Jean, a sweet potato-flavored chocolate ganache bonbon that emulates her famous pie.

    A close-up of freshly baked cookies with chocolate chunks on a wooden plate, surrounded by slices of dried orange and chocolate pieces.
    Image: Phillip Ashley Rix

    Rix was also surrounded by art growing up, going to museums and galleries with his family. Music and books also played a role, as Rix sought to infuse his chocolates with sophisticated layers of flavor and texture, like an artist creating a painting. He describes the process as “chocistry,” the art of making chocolates.

    “I didn’t want to just make dark chocolates. I wanted to build chocolates with things you wouldn’t expect, like barbecue sauce and miso and French bleu cheese. I wanted to translate my experiences into chocolate,” he explained.

    Rix credits Memphis with providing a platform for success. The city is small enough to be supportive and friendly, yet large enough to be famous for its rich history, music scene, and eclectic vibe that welcomes visionary thinking. Much of what he loves about the city has been cultivated by Black men and women like his grandparents and their parents, he said.

    “I learned the rules so I could break them,” said Rix, who had to understand the science of chocolate making, like tempering and liquid ratios, so he could push the boundaries with ingredients like hot sauce, bourbon, chilies, and cheese.

    His innovative creations earned him the nickname of Willy Wonka, who was also famous for transforming ordinary candies into fantastical confections. As a contestant on the Food Network’s Chopped Sweets, Rix’s unorthodox style served him well when he was faced with incorporating fish sauce and tamarind paste into chocolates for the judges’ approval.

    From serving chocolates at the 2017 Emmy’s Governor’s Gala to wooing celebs at the Oscars after parties with his sweets, Rix was making a name for himself in Hollywood. That momentum landed him on Oprah’s Favorite Things list in 2020 with his nut and caramel Perfect Turtle Set.

    “Going viral (with Oprah) was amazing,” he said. “It’s not something you can really be prepared for.” The accolades continued with James Beard nominations in 2023 and 2024.

    A vibrant cookbook cover titled 'For the Love of Chocolate' by Phillip Ashley Rix, featuring a slice of black chocolate cake, colorful chocolate bonbons, and a cocktail. The design includes bold typography and a light blue background.
    Image: Phillip Ashley Rix

    Last September, Rix reached another milestone when his book “For the Love of Chocolate: 80 At-Home Recipes from a Master Chocolatier’s Imagination” hit the market. Rix strives to arm readers with the tools to level up their chocolate-making skills, impress friends with a new dessert, or try out a new chocolate-inspired cocktail.

    “The recipes are all based off of chocolates I’ve made,” Rix said. From Chocolate Sweet Potato Pie with Brown Sugar Meringue to “Bollywood” Cashew Coconut Curry Truffles, there’s a story behind each tempting recipe accompanied by mouthwatering photos.

    Rix is spreading his chocolate love language even farther in 2026. When he’s not promoting his new book or tending his online chocolate shop, he’ll be hosting chocolate tastings across the US. Look for pop-up shops and tasting events in Atlanta, Houston, Washington D.C., and beyond.

    “Chocolate is my love language – I’ve been saying that for a long time,” said Rix, who named his online shop www.chocolateismylovelanguage.com. “Giving them as a gift is more than just giving chocolate; it’s communication.”

    When asked about his personal favorite, he replied, “I haven’t made it yet. That’s why I continue to make chocolates and think and dream up new things.”

    Meet more inspiring Southern chefs here. This post contains an affiliate link.

  • Famous YouTube Cowboy, Kent Rollins, is Bringing Back Cast Iron

    Famous YouTube Cowboy, Kent Rollins, is Bringing Back Cast Iron

    Featured image: Shannon Rollins

    Cast iron cookware is back.

    Similar to home chefs that are resurrecting the old-timey practice of baking sourdough from scratch via cottage core and other aesthetic-driven lifestyle trends, more people today are turning to cast iron for the nostalgia factor. Simply scroll through Instagram, and you’ll discover a catalogue of gorgeously restored cast iron skillets set before cozy backdrops of Southern style kitchens—proving the cookware’s resurgence in the cultural zeitgeist.

    Two cast iron Dutch ovens are positioned in the foreground, while cowboys in hats are blurred in the background, engaging in a meal outdoors.
    Image: Shannon Rollins

    But a desire for nostalgic flavors isn’t the only reason cast iron cookware is making a comeback. Many consumers now know about the dangers of forever chemicals found on their nonstick cookware, while looking for a safer, healthier alternative for their families. This was why Ashley L. Jones, author of Modern Cast Iron: The Complete Guide to Selecting, Seasoning, Cooking, and More, first picked up a cast iron skillet: she was worried about the chemicals leeching into her food. 

    “With a young child in the house at the time and hearing about pet birds dying from Teflon Toxicosis—people too were developing flu-like symptoms while cooking—that is what really jump started me into returning to cast iron,” she says. 

    Today, more companies say they have stopped using certain chemicals in their cookware, but many people still prefer their trusty cast iron. “Companies still use chemicals in the same family as Teflon, and there’s no research showing the long-term effects of it,” says Jones. “I just said, ‘forget it, I’m getting rid of all the nonstick cookware in my house.’”

    A cowboy cooking with cast iron cookware over an open fire outdoors, wearing a wide-brimmed hat and denim shirt, with a rustic landscape in the background.
    Image: Shannon Rollins

    Perhaps it’s this feeling of reliability in cast iron that’s made “Cast Iron Cowboy,” a new frontier cooking series starring YouTube phenomenon Kent Rollins, such a splash hit. Rollins is a cowboy, storyteller, and modern-day Will Rogers whose chuckwagon feasts, storytelling and down-home charm have earned him nearly 7 million fans across his social platforms. And now, he’s set to share his cast iron wisdom with TV audiences on the Outdoor Channel. Season 1 of “Cast Iron Cowboy” has already performed so well with network executives that Season 2 has been filmed, with talks for a third season also underway. The series showcases working ranches across the United States, and viewers can expect a deep dive into the history and traditions of ranch life, which invariably includes cast iron cooking.

    “Cast iron has been around forever. For over 150 years, families have handed down pieces from generation to generation. You’ll never hear about anyone fighting over Teflon, but they’ll fight over cast iron,” says Rollins. He sees the show as helping preserve the culture and traditions of a more Southern way of life. Assisted only by their trusty 1876 chuck wagon and wood-fired stove, Rollins and his wife Shannon offer viewers glimpses into making healthy oldtime noshes full of good flavor and a dash of good humor.

    “In rural America, there was never a young person that had iron deficiency,” laughs Rollins. “With cast iron, you can absorb iron out of it and I think people are returning to cast iron for these health reasons and the simplicity of it. It makes great food and great flavor.”

    Plus, there’s a practicality behind cast iron he hopes to convey in the show. “Cast iron holds heat well, so you can save money by turning the burner down. It’s multifunctional too. You can fry in it, bast in it, put it in the oven, and bake in it. If it is taken care of, cast iron will outlast all others.” Rollins is known to sauté up a steak in cast iron, whether it be wild game, sirloin, or tuna. He also likes to bake upside down pizzas in it or even bread pudding with whiskey cream sauce.

    A cowboy wearing a hat and a plaid shirt leans against a wooden post while standing in a desert setting, with equipment and supplies visible in a wooden cart in the background.
    Image: Shannon Rollins

    Cast Iron cookware can now be found in a wide range of stores from Aldi and Target to Walmart and TJ Maxx. Between 2011 and 2017, a dozen new makers of cast iron cookware came out all at once, says Jones, who also authored Skilletheads: A Guide to Collecting and Restoring Cast-Iron Cookware, which, along with detailing at-home restoration tips includes comparisons of cast iron manufacturers and their pans. “Around 2015, companies like Stargazer, Smithey, Field, and Austin Foundry Cookware realized there’s enough room in the marketplace,” she says.

    But those interested in cooking with cast iron don’t have to invest in an expensive piece of equipment, say both Jones and Rollins. A Lodge skillet will set you up back just $25, and when properly taken care of, it will never need replacing. 

    “When I get a new piece of cast iron, that’s the only time it sees soap in my house,” says Rollins, who gives new cast iron a good scrubbing the first time he takes it home. “Then I put it on a heat source to completely dry it out.” He seasons his cast iron with grape seed oil because it has a high smoke point and bonds well to cast iron. Then he puts it in the oven at over 400 degrees for an hour to bake in the oil.

    Rollins always keeps water boiling on the oven while cooking. “Once we’re done, we pour a little dab of hot water in the cast iron and use a wood scraper every time to scrape it clean.” Then, he dries off the cast iron and spreads a little dab of oil (but not too much!) across the pan to reseason it. People tend to do too much, he says. 

    “Number one thing about cast iron is that it’s been here forever,” explains Rollins. “If you take care of it, it’ll outlive us all. It’s not as hard to clean or season as people think.”

    Find more Southern cooking basics here.

  • Preeti Waas of Durham’s Cheeni

    Preeti Waas of Durham’s Cheeni

    Featured image: Discover Durham

    “When our palate craves something, it may not be because the body is hungry,” says chef Preeti Waas, owner of Durham, North Carolina’s award-winning homestyle Indian restaurant Cheeni and the adjacent Bollywood-influenced Bar Beej. Perhaps instead we may be “craving a place, a hug from someone, or the memory of our 20-year-old selves on the beach at dawn,” she suggests. The back of Cheeni’s menu speaks to this idea, including in-depth descriptions of Waas’ personal connection to many of the restaurant’s dishes, from savory aloo chaat to warm chocolate chip cookies. “This space is personal, the menu is personal, the stories are, and so is the food.”

    Two women smiling and making a heart shape with their hands in a restaurant setting, with a decorative backdrop featuring a green window and a framed black-and-white photo.
    Preeti Wass, Chef/Owner of Cheeni and The Bar Beej (left) and daughter/general manager Amy Waas (right) | Image: Discover Durham

    Where many restaurants are “inspired by” mom’s cooking, Cheeni actually is mom’s cooking — with all the wonderful complexities and personality of a whole person rather than a removed matriarch or an archetype. Cheeni serves food Waas enjoys making and eating, food attached to her memories of growing up in India, and, yes, food that connects to her role as a mother. “Every time I put a chocolate chip cookie on a plate,” she says, “I instantly flash back to both my daughters in pigtails, eating them as a snack with a glass of milk at the first cafe I opened when they were eight and five years old respectively.”

    Interior of Cheeni restaurant showcasing a cozy dining area with wooden furniture, decorative plants, and framed black-and-white photographs on the walls.
    Inside Cheeni | Image: Stacy Sprenz / Bar Beej

    When dialing in dishes at Cheeni, Waas says she usually starts with a memory. Her Muttakos Medallions, for example, are a take on poriyal, a homestyle cabbage side dish from her childhood in South India. She serves her version with a tart lime pickle-yogurt sauce that has achieved cult status with restaurant regulars, she says. Her influences, however, do not stop at childhood — Waas’ life in the American South is also evident in Southern-fusion dishes like “grits” made from Tidewater Grain rice middlins and seasonal watermelon chaat. The food celebrates the difference between her homelands, but also what connects them: Ingredients like okra, seafood, greens, and rice, are typical in both cuisines, she points out.

    A beautifully arranged table featuring a plate of Muttakos Medallions garnished with microgreens, served over rice, alongside vibrant side dishes, a cocktail, and a decorative container. Colorful flowers are in a vase on the table.
    Plated dishes at Cheeni | Image: Forrest Mason / Cheeni

    A two-time James Beard semifinalist for Best Chef: Southeast, Waas says the accolades she’s earned as a chef and restaurateur have taught her to trust her instincts and to serve her food “with true hospitality, but without compromising our ideals.” While she says there have been times that diners have visited Cheeni with antiquated beliefs about how James Beard-recognized chefs or restaurants should be, she feels pride in providing an experience that’s true to herself — rather than worrying about trying to be all things to all people.

    This confidence comes from the wealth of industry knowledge Waas has gathered as an industry veteran and entrepreneur. “I will never regret my failed attempts and closed businesses,” she says. “Every one of them built up something essential within me, and my hope was that it taught my children how to get back up — a lot more wary, a little stronger, and most of all, with hope.”

    Interior view of Cheeni restaurant featuring a wooden cabinet adorned with decorative dolls, surrounded by greenery in woven baskets.
    Inside Cheeni | Image: Stacy Sprenz / Bar Beej

    These have indeed been valuable learning experiences, according to Waas’ daughter and restaurant and bar manager, Amy Waas. “I credit my mum for pretty much everything I’ve learned about the industry,” she says. “Watching her journey to where she is now taught me that there is no prescribed path to becoming exactly who you’re meant to be.”

    In turn, Amy believes she and her late sister, Ellie, have helped teach their mother the power in her maternal identity alongside the importance of expressing herself outside the structure of their nuclear family. Due to the success of Cheeni and Bar Beej, Amy says her mom has a newfound sense of community facilitated by being a part of the hospitality industry. “Working with her so closely reminds me daily that the industry is changing — and that the authenticity and integrity of a chef and restaurant that operate against the grain is distinctly appealing, valuable, and important.”

  • From Bruce Almighty to Katniss Everdeen—This Southern Chef Fed Them All

    From Bruce Almighty to Katniss Everdeen—This Southern Chef Fed Them All

    Featured image: Dan Busey/TimesDaily

    Florence, Alabama, a quaint college town in the northwest corner of the state, is exactly 1,951.6 miles from Hollywood. Known for its Blues music heritage and small-town charm, the eclectic city could not be further from the lights and cameras of La La Land. But, in a small bistro tucked away in the city’s historic downtown lies an unexpected piece of tinseltown. 

    In 2018, Tennessee-native and chef Jack White opened Jack’s Place Bistro, a stylish cafe serving up delectable eats and craft cocktails. However, as most Florence locals know, before opening the cafe, White enjoyed a decades-long, illustrious career as a food stylist for some of the most iconic films in movie history. Whether it is the purple cupcakes in The Cat in the Hat or a bologna sandwich manhandled by Jim Carrey in Bruce Almighty, chances are you have seen White’s (sometimes) edible creations on screen.

    A collage of movie posters featuring classic films including 'Patch Adams' with Robin Williams, 'Coneheads', 'Bruce Almighty' starring Jim Carrey, 'Anchorman' with Will Ferrell, 'Land of the Lost', 'The Amazing Spider-Man', and 'Love Affair'.
    Image: Dan Busey/TimesDaily

    A Fateful Beginning

    While White’s impressive career involved a lot of hard work, its impetus occurred completely by chance. While working as a caterer in Los Angeles in between acting jobs, he rented a kitchen from an industry food stylist who was impressed by his culinary talent and subsequently offered him a job.

    “We got to talking, and she liked my work, and thought that since I had been on a soap opera for five years, she knew I knew my way around a set and I wouldn’t be freaked out by the actors,” White said with a laugh.

    However, unsurprisingly, there is more to food styling than remaining composed around the talent. White spent years on more than a hundred films and television shows meticulously watching actors’ bites each take to ensure continuity, creating scrumptious-looking treats out of less than appetizing materials like wax and crayons, planning picture-perfect menus to enhance each scene his work appeared, and juggling the egos that come with working on a Hollywood film set. 

    A bearded man wearing glasses leans on a wooden bar in a stylish bistro, with art on the wall behind him.
    Image: Dan Busey/TimesDaily

    From Hollywood Hills to the Rolling Hills of Tennessee

    In 2011, White was unexpectedly called back to his hometown in Pulaski, Tennessee, to be closer to The Hunger Games production he was working on at the time. And as fate would have it, he enjoyed being back in the South more than he anticipated.

    “[Being in California] is like an addiction, but once I broke the habit of being in Los Angeles, I didn’t want to go back,” White said.

    Being home amidst the slower pace of the Tennessee countryside, White decided it was time to fulfill his longtime dream of opening his own restaurant where patrons could enjoy his food on a deeper level than just seeing it in their favorite film. He felt drawn to his old college town of Florence, which had grown remarkably since he graduated from the University of North Alabama years ago. With its bustling entertainment district and prominent music scene, White knew it was the place for his restaurant to call home. 

    A man with glasses and a beard stands in front of a wall adorned with framed movie posters.
    Image: Dan Busey/TimesDaily

    Where Food and Film Converge

    In 2018, Jack’s Place Bistro opened its doors and quickly became a local staple. On June 16, the beloved restaurant will celebrate seven years in business. From flatbreads that use the same recipe as the rolls gifted to Katniss by District 11 in The Hunger Games to a brisket sandwich made with the same braising technique White learned from the renowned chef Thomas Keller while working on the set of Spanglish, White treats his guests to a bit of movie magic with every bite.

    But his restaurant’s menu is not the only way White integrates his passion for food and the dramatic arts. White regularly collaborates with the local community theater (housed in the historic Shoals Theatre, just a few blocks from Jack’s Place) to host Dinner Theatre Nights — a festive evening that pairs a play production with a themed dinner hosted by the restaurant. The most recent being a dinner served before a performance of South Pacific in April, complete with a tropical-infused menu inspired by the musical. 

    From being a featured chef for local dinner galas to mentoring students in the university’s culinary program, White has solidified his position as the resident culinary expert in the North Alabama town. But despite the esteemed reputation that precedes him, White says the small town is where he feels most at home. 

    “It’s the friendliness, you know?” He said, referring to the differences between the West Coast and the South. “People are really authentic down here, and I was raised here, so it’s my comfort zone.”

    Looking for more inspiring chefs from around the region? Click here.

  • Chef Melissa Araujo’s Soulful Honduran Cuisine at Alma Café, New Orleans

    Chef Melissa Araujo’s Soulful Honduran Cuisine at Alma Café, New Orleans

    Some of Chef Melissa Araujo’s fondest childhood memories are of time spent in her grandmother’s kitchen in La Ceiba, Honduras. 

    “She had a brick oven and cooked with firewood. Those were the best meals I ever had,” she said. The aromas and flavors of the traditional Honduran dishes permeated her soul. 

    Image: Alma Cafe

    From a young age, Araujo knew she wanted to share her passion for arroz con pollo,  plátano maduro and cafe con leche with the world. 

    “Growing up, I learned that food is more than a meal—it’s a way to show love,” Araujo said. “My mission has always been to share the soul of Honduran cooking.” 

    After working in local restaurants right out of high school, Araujo then increased her talent by cooking in Milan for six years. She eventually returned to New Orleans to work alongside some of the best chefs in the city, including Mondo’s Chef Susan Spicer. 

    In 2013 she opened a catering business, giving her a platform for a pop-up restaurant focusing on her first love: Honduran cuisine. 

    Image: Alma Cafe

    In 2020, during the pandemic, Araujo took a leap of faith and opened her first restaurant, Alma Cafe in the Bywater district of New Orleans. 

    “This is the food I grew up eating, the food I make when I’m sick. This is my soul,” explained Araujo. She named her flagship restaurant Alma from the Spanish word for soul. 

    Her passion for elevating vibrant Honduran flavors with a modern New Orleans flair earned Araujo two James Beard semifinalist awards for Best Chef of the South for 2024 and 2025.

    On the heels of the flagship location’s success, Araujo opened her second location, Alma Mid-City, in February 2025. 

    Image: Alma Cafe

    “The Mid-City opening is an opportunity to connect with even more people and introduce them to the flavors and traditions that I love,” she said. 

    While the focus of Araujo’s career is sharing her Honduran roots, her culinary style is a tapestry of flavors and cultures. 

    “My mom was Secilian Italian. We grew up with bolognese pasta and tiramisu,” she said. Home cured lox with bagels made their way to the table too, possibly inspired by her father’s Jewish lineage. A move to Rhode Island in her youth gave this multi-cultural chef an appreciation for fresh seafood. 

    Search Alma’s menu and you’ll find little hints of Araujo’s culinary journey. Lox on Jewish Rye shares space with ceviche. A “Not so Greek Salad” subs queso fresco for the traditional feta, and Huevos Rancheros and lemon ricotta pancakes compete for breakfast favorites. 

    The Deep South | Image: Alma Cafe

    Alma originally earned a following for all-day brunch dishes like Baleada Sencilla, eggs, refried beans, house-made cream, queso fresco, and avocado served atop a house-made flour tortilla and The Deep South – chile habanero marinated fried chicken thigh, coleslaw, and Honduran crack sauce, served with rosemary fries. A dozen or so lunch items—including Honduran meat pies and a Brussels sprouts bowl—round out the menu. 

    Alma Mid-City also serves dinner Monday through Saturday. The Bywater location, which serves dinner on Fridays, serves as a test location for dinner recipes. 

    “It’s been fun introducing new dishes every Friday night. I’ve been experimenting with lots of different flavors and techniques and getting great feedback from my customers,” said Araujo.

    Dinner features starters like Aguachile Negro – local Gulf shrimp and scallops with chile Morita, avocado, and black garlic and entrees including Pescado Ceibeno, whole Gulf fish served with Moros and Cristianos (beans and rice), and tostones (fried plantains). 

    The larger Mid-City location also features a Tortillera producing fresh tortillas, and an oyster bar to anchor happy hour. The craft cocktail menu is a fusion of New Orleans and Honduran favorites; Agua Frescas made with herbs from Araujo’s home garden exemplify the chef’s commitment to local, quality ingredients.

    The influence of Araujo’s family extends beyond the menu. Photos of her grandparents hang in both locations, along with snapshots from the chef’s childhood. Custom wood tables, rattan lighting, lush foliage and Honduran artifacts create a welcoming atmosphere of the traditional Honduran kitchen Araujo loved so much growing up.

    It’s not just the matriarchs Araujo honors. The celebrated chef opened a small kitchen inside Pirogue’s Whiskey Bayou, named after her father Oscar. His picture hangs in this casual neighborhood spot, and the menu, including the Oscar Burger, is a tribute to the bar food he loved. 

    Araujo is hands-on, from building a hostess stand for her new restaurant using 200-year-old Spanish doors to growing her own produce.  

    Image: Alma Cafe

    In her scarce free time, you might find Araujo in her garden. In the vacant lot next to her home, she tends to basil, chives, thyme, mint, and garlic. The harvest goes into Alma’s dishes, supplementing the supply from local farmers.

    “My mom and grandmother loved plants, and I was the forced labor back then,” she laughed. “Now I find peace doing it. I go to my garden to destress.”

    Farm-fresh produce, Gulf oysters, local shrimp, and Louisiana Jasmine rice are just a few of the local ingredients that give Alma’s dishes a New Orleans flair.

    “Our food tells the story of who we are, and it’s important to respect not only our traditions but the land we’re cooking from,” Araujo explained. 

    Just weeks after opening her third restaurant, you might think Araujo would stop and savor the moment. But she’s already hinting at a few future concepts: a bakery maybe, or something bigger.

    When asked what her grandmother would think about all of her success, Araujo responded, “She would be proud to see me being strong, living authentically and showing people who I truly am.” 

    Looking for more chef stories? Click here.

  • Robert Higgins Jr.: Building Legacies and Bottling Stories

    Robert Higgins Jr.: Building Legacies and Bottling Stories

    Robert Higgins Jr. is an award-winning entrepreneur who, over the years, has racked up a number of industry accolades for his dedication to creating hospitality havens across the Volunteer State. This year, he debuted his groundbreaking collaboration with Patrón Tequila, making history as the first Black entrepreneur in Tennessee to do so.

    Born and raised in St. Louis, Higgins ventured off to Nashville to attend Tennessee State University as a pre-med major with plans to pursue dentistry. But throughout his college years, he discovered a love for events, leading him to shift his focus from medicine to creating vibrant social spaces focused on community. 

    Image: Provided

    In 2010, Higgins opened his first Nashville hotspot—a music and comedy club called Jazz and Jokes. With the vision to create a space that married community and Nashville entertainment, this venture marked the beginning of a thriving hospitality career. He’s since opened nine more establishments.

    In 2023, he opened the doors to Supper Club on Belcourt, an elevated fine-dining experience in a bustling Nashville neighborhood. Soon after, he opened casual dining restaurant Bungalow10 right next door. 

    While he uses his expertise to curate spaces all around Music City, he has added a new level of entertainment and attraction to Belcourt Avenue, opening two additional spaces: Jar10, a cocktail bar, and Sunset, a cigar lounge. Higgins thrives on creating establishments with an electrifying atmosphere, each with a goal to be a destination for all to enjoy. 

    Image: Provided

    “I think the ambiance and the design are a key component because people fall in love with a place based off of how it looks first,” Higgins explains. “I think we tried to nail that factor in, then move on to other things.”

    Creating a legacy in Nashville, Higgins has had a front-row seat in watching the city evolve over the past 15 years. He shares what it means to him to watch his businesses grow and thrive in a city that means so much to him: “It means a lot… you get to grow as the city grows. Nashville is growing tremendously and to be able to be a part of that is great… giving people options on places to go, things to do, places to eat, and being an option for people to patronize is one thing we don’t take for granted.”

    But Higgins didn’t stop there—he recently launched a once-in-a-lifetime collaboration with Patrón Tequila. As of this month, his very own limited-edition barrel select saint añejo, 5240, is available for purchase online and at all Higgins’s establishments. 

    Image: Provided

    Flying out to Guadalajara, Mexico, he spent a few days at the Patrón headquarters, experiencing all that goes into creating a tequila from the ground up; from learning about the different barrels and agave plantations to curating the bottle and packaging, he was involved in every decision necessary to arrive at a product he loves. With the goal of creating a tequila that could be sipped without being chased, Higgins wanted 5240 to tell a story of its own.

    “The name 5240 is the address of the street I grew up on in St. Louis – 5240 Minerva Avenue,” he explains. “That place meant a lot to me, and I wanted the tequila to be something that told a story – not just about the tequila, but about me, where I come from, and my background. Everyone remembers their childhood address, so I wanted it to reflect something I could never forget.”

    With an eight-month distribution process, Higgins has patiently waited for folks to get their hands on his latest project. Now that the exclusive tequila is out on the shelves and available to the public.

    Image: Provided

    “People are buying it and liking it,” Higgins says. “It’s a great feeling… I wasn’t expecting the amount of support and love that we’ve received this past weekend – we almost sold out the first weekend! It means a lot that people are believing in what I’m doing… one thing I try to do more in life is enjoy the process, so I’m slowing down and enjoying the journey.”

    While most of his ventures are rooted in Nashville, Higgins has expanded into Memphis and has his sights set on additional expansion throughout the South. With each new concept, he continues to leave his legacy on Southern dining, entertainment, and now, spirits.

    To learn more about the experts behind Southern kitchens, click here. 

  • Behind the Apron: Phil Stamps, Jr. of Stamps Super Burgers

    Behind the Apron: Phil Stamps, Jr. of Stamps Super Burgers

    Featured image: Drew Dempsey-Tell Agency

    Stamps Super Burgers–a Jackson, MS mainstay–is well known for its made-to-order, larger-than-life classic burger. But for 55 years, it has also been known as a place of refuge and welcome for the Black community in Jackson–and all who walk through its doors. 

    It’s a Monday morning, and Phil Stamps Jr. stands over the sink, apron tied around his waist, washing potatoes. He’s preparing for a busy day in the kitchen–every day at Stamps Super Burgers is busy. 

    Phil is chief operator and the third generation in the Stamps family to run the restaurant, but the simple tasks like washing potatoes aren’t beneath him. That’s because Stamps Super Burgers prides itself on serving up impeccable quality, from fries that were hand-cut that very morning to 11 oz. burgers, lovingly shaped and grilled to perfection. Every detail matters. 

    As his hands work, Phil flashes back to when he stood over that very sink as a child, his feet on a step stool, and his grandfather by his side. They washed potatoes together every Saturday morning, and Phil earned fifty cents for his hard work. But he took away much more than pocket change. 

    “It helped instill in me a work ethic and a love for the kitchen, a love for cooking,” said Phil, who vividly recalls those Saturday mornings. He also remembers how much his grandfather, Algernon Stamps, meant to the community of Jackson, Mississippi. 

    Image: Stamps Super Burgers

    A Place for Healing

    It was the Spring of 1970, and racial tensions were high in Jackson. White motorists had been targeting Black students at the historic Jackson State College, accelerating toward them as they walked through campus, hurling objects and racial slurs from their vehicles. After peaceful protests by students, an unknown person set fire to a dump truck on the evening of May 14, triggering a riot, and city police and State Troopers responded. 

    Law enforcement opened fire, spraying over 400 rounds of bullets and shattering the windows in the women’s dormitory. Twelve people were shot, dozens injured, and two young Black men were killed: Phillip Gibbs, a student at Jackson State who was married with two children, and James Earl Green, a senior at nearby Jim Hill High School who was walking home from work.

    Following the Gibbs-Green shooting, the Black community in Jackson was in need of a space for community and healing. As an educator, minister, Air Force veteran, and father of six, Algernon Stamps was the right man to create that space. 

    He and Barbara moved to the Washington Addington community, just a few blocks down from Jackson State College. The couple purchased a corner store near their new house, and Stamps Grocery and Market opened its doors. 

    “My grandparents were committed to faith, to love and nurturing, and encouraging. They built their business on those founding principles,” says Phil. “It was very healing after everything that happened with the Gibbs-Green shooting. They made it their mission to not only show that love with their service and their resources, but their food and their business.” 

    Image: Drew Dempsey-Tell Agency

    A Legend in the Making

    In 1986, Stamps Grocery Store and Market became Stamps Super Burgers, but how that transition came about is the stuff of family legend. Phil says that the first Stamps burger was made after church one Sunday when Algernon couldn’t find a place with a decent burger. So, he fired up the griddle and made one for himself. 

    Pleased with the results, he started selling his trademark burgers at the corner store, and before long, word had spread. More and more people came into the store saying, “Make me one of those Stamps burgers!” 

    Algernon’s instinct for cooking and love of community was the starting point for Stamps Super Burgers, and his culinary creativity is still showcased on the menu today. He and Barbara developed the one-of-a-kind lemon pepper seasoning that serves as the base for most of the recipes–including Stamps’ iconic fries. 

    “It’s a little salty, a little tangy, with a kick from the pepper, and it’s just a perfect pairing to a fresh cut potato that’s cooked to order and served piping hot,” said Phil. 

    The third-generation restaurateur is proud of those crispy lemon pepper fries, as he should be. But he’s more proud of his family legacy—a legacy he is building on through the unique skills and experience he brings to Stamps Super Burgers. 

    After attending college in Atlanta, Phil worked in insurance sales and operations at an entertainment facility, which taught him about building relationships with customers and gave him a behind-the-scenes look at the world of business. 

    Today, Phil is in charge of the restaurant’s day-to-day operations, which means his father, Phil Stamps, Sr., and uncles, Al and Timothy Stamps, can enjoy a much-deserved rest from daily involvement. But Phil is careful to give credit where credit is due. 

    “I did not reinvent the wheel by any means. My grandfather, my father, and my uncles–they established the burger brand,” he said. “I’m adding my two cents, taking what they developed and creating a structure so we can multiply the business and continue to make a quality product that we’re proud of, that our customers have come to expect.”

    Image: Stamps Super Burgers

    Burger Science

    That quality is on full display in the classic Super Burger. Its construction is a science: mustard, pickle, and red onion below the 11-ounce patty, and mayo, ketchup, melty cheese, fresh tomato, and crispy lettuce above. Choose from the list of extras, including grilled mushrooms and onions, bacon, and jalapenos. 

    Quantity is just as vital. It was important to Algernon that his customers didn’t leave hungry, and got plenty of good food for the price. That was part of how he loved his community well. 

    “All of the products are produced in house,” says Phil. “So we’re talking about our ground beef: we’re hand mixing, seasoning, and patting that every day. The potatoes? We’re washing and cutting those every single day. We’re providing a product where our customers never have to compromise quality, quantity, or taste.”

    Phil can’t decide on a menu favorite, which is no surprise with so many tempting items. Depending on the day, he’ll serve himself up a classic Super Burger, a smoked sausage sandwich, or a Super Bello Burger–one of several lighter choices available.

    Whatever you order, you’ll feel welcomed and you’ll leave full. Because Stamps Super Burgers continues in the tradition upon which it was founded: love for community and dedication to quality. 

    Image: Drew Demspsey-Tell Agency

    A Community Legacy

    That community care extends beyond the doors of Stamps Super Burgers. Phil and his family bring it out into the community of Jackson through involvement with students at Blackburn Middle School and Jim Hill High School. 

    The Algernon & Barbara Lloyd Stamps Scholarship at Jackson State University provides financial assistance to future business education students to prepare them to serve professionally, civically, and socially. The scholarship honors Algernon Stamps’ (1934-2002) legacy in Jackson and his dedication as an educator. 

    “I think that being a servant leader is vital to our success,” says Phil. As he continues that servant leader role, he honors the men and women who came before him and all they stood for. “We want to make sure that we don’t forget those core values, and just continue to follow the path that’s been paved.”

    Read more about Southern chefs and the impact they have on their communities here.