Nine chefs named to state’s 2026 Georgia Grown Executive Chef class
Nine chefs from across Georgia were named to the state's 2026 Georgia Grown Executive Chef class on March 11, part of State Restaurant Day at the Capitol. The post Nine chefs named to state’s 2026 Georgia Grown Executive Chef class appeared first on Rough Draft Atlanta.
Key points:
- Nine Georgia chefs named to 2026 Georgia Grown Executive Chef class.
- A ceremony took place March 11 at the state capitol, as part of State Restaurant Day.
- This year’s chefs represent restaurants from Atlanta to Columbus to the far northeastern corner of Georgia.
Nine chefs from across Georgia were named to the state’s 2026 Georgia Grown Executive Chef class on March 11, part of State Restaurant Day at the Capitol.
The program, a joint initiative between the Georgia Department of Agriculture and the Georgia Restaurant Association, recognizes chefs who actively source ingredients from Georgia farmers and use their kitchens to promote locally grown food.
The 2026 class
This year’s chefs represent restaurants from Atlanta to Columbus to the far northeastern corner of Georgia:
- 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)
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What the designation means
Georgia Agriculture Commissioner Tyler Harper said the chefs were chosen for their commitment to sourcing from local farmers and food purveyors.
The Georgia Grown Executive Chef program functions as a kind of formal handshake between the state’s restaurant and agriculture industries. Chefs who earn the designation agree to champion local food producers, providing Georgia farmers with a direct line to restaurant kitchens throughout the state.
Georgia Restaurant Association President and CEO Stephanie Fischer said the class reflects broader momentum in the state’s food economy. “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,” she said.
A program growing in reach
The cohort intentionally spans the state geographically, from Kyle Bryner’s Blue Hound Barbecue in the mountain town of Dillard, to Hudson Terrell’s two Columbus restaurants. The program has historically tried to move beyond Atlanta and pull in chefs from smaller cities and towns in Georgia where local sourcing often happens with less fanfare.
Georgia is among the top agricultural states in the country, producing everything from peanuts and pecans to Vidalia onions and blueberries. The Executive Chef program gives farmers a roster of named advocates in professional kitchens, which organizers say helps drive demand and keeps smaller farms operating.
State Restaurant Day brings Georgia restaurateurs to the Capitol to meet with legislators. This year’s class announcement added a formal recognition element to what is typically a lobbying and networking day for the restaurant industry.
The post Nine chefs named to state’s 2026 Georgia Grown Executive Chef class appeared first on Rough Draft Atlanta.
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