The Georgia Department of Agriculture, in collaboration with the Georgia Restaurant Association (GRA), announced the nine new Georgia Grown Executive Chefs during the annual State Restaurant Day at the Capitol. This event not only recognizes culinary excellence but also highlights the vital partnership between chefs and local farmers. The Georgia Grown Executive Chef program aims to promote the use of locally sourced products, thereby enhancing the state’s vibrant culinary landscape.
Meet the 2026 Georgia Grown Executive Chefs
The 2026 class of Georgia Grown Executive Chefs comprises talented individuals who are committed to celebrating Georgia’s agricultural heritage. Here’s a closer look at the chefs who have made a significant impact in their respective culinary arenas:
- Ben Vaughn, White Oak Kitchen & Cocktail (Atlanta)
- Burns Sullivan, 5 & 10 (Athens)
- Christian Bell, Oreatha’s at The Point (Atlanta)
- Gary Caldwell, Marcus Bar & Grille (Atlanta)
- Holden McKinstry, Vice Steak Bar (Alpharetta)
- Hudson Terrell, The Animal Farm & Gabagool (Columbus)
- Kyle Bryner, Blue Hound Barbecue (Dillard)
- Laura Orellana, Osteria Mattone (Roswell)
- Taylor Mead, Atlanta Botanical Gardens (Atlanta)
Impact of the Georgia Grown Executive Chef Program
Georgia Agriculture Commissioner Tyler J. Harper expressed pride in welcoming this new group of chefs, emphasizing their culinary skills and their dedication to sourcing Georgia Grown products. “These chefs were selected not only for their outstanding culinary abilities but also for their commitment to sourcing Georgia Grown products directly from Georgia farmers,” stated Harper.
The program fosters a strong connection between chefs and farmers, enhancing the visibility of local ingredients and promoting sustainable practices in the culinary industry. By prioritizing local sourcing, these chefs contribute to the state’s economy and help elevate Georgia’s culinary reputation on a national scale.
Celebrating Local Ingredients
By highlighting Georgia’s farmers and seasonal ingredients, the selected chefs are redefining the dining experience in Georgia. Their commitment to using local products not only enriches their menus but also connects diners to the agricultural landscape of the state. This approach allows chefs to create dishes that celebrate regional flavors, thereby enhancing customer satisfaction and loyalty.
For instance, Ben Vaughn at White Oak Kitchen & Cocktail is known for his innovative use of locally sourced produce, which has garnered attention from both patrons and food critics alike. Similarly, Laura Orellana at Osteria Mattone embraces traditional Italian cooking while infusing local flavors, showcasing the versatility of Georgia’s agricultural offerings.
Supporting Georgia’s Agricultural Community
The Georgia Grown program serves as a powerful marketing tool for local farmers, providing education, resources, and business connections designed to expand agribusiness across the state. As Stephanie Fischer, President + CEO of GRA, noted, “Through their commitment to sourcing local ingredients and supporting Georgia farmers and producers, these chefs help strengthen the connection between our state’s agriculture and restaurant industries.”
This partnership is crucial, especially in a time when many consumers are increasingly focused on sustainability and ethical sourcing. By bringing attention to local producers, the chefs also encourage diners to appreciate the journey of their food, from farm to table.
Join the Movement
As a food and beverage professional, it’s essential to stay informed about trends in sourcing and sustainability. Following the lead of the Georgia Grown Executive Chefs can inspire you to explore local partnerships that may enhance your menu and customer experience. Consider reaching out to your nearby farmers or local producers to establish a sourcing relationship. Not only will this benefit your business, but it will also contribute to the growth of your local economy.
With the announcement of the 2026 Georgia Grown Executive Chefs, the future of Georgia’s culinary scene looks promising. The commitment of these chefs to support local agriculture is commendable and serves as an inspiration for culinary professionals across the state. Embracing local sourcing not only elevates the dining experience but also strengthens community ties and promotes sustainable practices.
We encourage readers to explore the culinary offerings of these remarkable chefs and consider how they can incorporate local ingredients into their own menus. Share your thoughts or experiences with local sourcing in the comments below!
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Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
