Homegrown Flavor, Chef Approved
Pull up a chair at any restaurant in Georgia, and chances are good that the star of the plate didn’t travel very far to get there. Peaches from a nearby orchard, Vidalia onions pulled straight from South Georgia soil, and greens grown just a county or two over often make their way onto the menu. That connection between kitchen and countryside sits at the heart of the Georgia Grown Executive Chef program, a statewide initiative led by the Georgia Restaurant Association and the Georgia Department of Agriculture.
Each year, this program taps a group of culinary leaders who have built their menus and reputations around ingredients grown right here in Georgia. The newly-announced 2026 class includes chefs from across the state, representing restaurants and culinary institutions that have made local sourcing part of their everyday playbook.
Among this year’s honorees are:
- Holden McKinstry of Vice Kitchen Group
- Laura Orellana of Osteria Mattone
- Ben Vaughn of White Oak Kitchen & Cocktail
- Burns Sullivan of 5 & 10
- Christian Bell of Oreatha’s at The Point
- Gary Caldwell of Marcus Bar & Grille
- Hudson Terrell of The Animal Farm & Gabagool
- Kyle Bryner of Blue Hound Barbecue
- Taylor Mead of the Atlanta Botanical Gardens
Their job goes beyond crafting memorable meals. Georgia Grown Executive Chefs serve as ambassadors for the state’s agricultural economy, which happens to be Georgia’s largest industry. They champion seasonal ingredients, collaborate directly with farmers and producers, and show diners exactly how local products can shine on the plate.
Why It Matters for Georgia’s Food Economy
The program has been around for more than a decade and has become a meaningful bridge between restaurants and the people growing the food. When chefs commit to local sourcing, they create steady demand for Georgia farms and food producers. That ripple travels from restaurant kitchens to farmers markets, distribution networks, and small food businesses statewide.
Participants also step into the public spotlight throughout the year. Expect to see them hosting cooking demonstrations, participating in festivals, mentoring culinary students, and highlighting seasonal Georgia products whenever possible.
For diners, the payoff shows up on the menu. Local strawberries that taste like actual sunshine. Heritage pork from nearby farms. Produce picked at peak season instead of halfway around the world.
Georgia’s restaurant scene keeps evolving, and programs like this keep the roots firmly planted in local soil. When chefs and farmers work together, the results show up where it counts most: right there on the plate!
Dig into more of Georgia’s best bites at https://gbj.com/food-drink!
