Scott Peacock | |
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 | |
| Born | 1963 |
| Culinary career | |
| Cooking style | American Southern |
| Website | chefscottpeacock |
Scott Peacock (born 1963) is a chef of American Southern cuisine.
Scott Peacock | |
|---|---|
| | |
| Born | 1963 |
| Culinary career | |
| Cooking style | American Southern |
| Website | chefscottpeacock |
Scott Peacock (born 1963) is a chef of American Southern cuisine.
Scott Peacock was born and grew up in Hartford, Alabama. Southern Cooking and Gulf Coast seafood were his earliest culinary influences. [1] Food was picked, cooked, and eaten fresh. [2] He also developed a love for French cooking through Julia Child's popular television series [3] and decided to pursue a career as a chef.
Peacock began his career as pastry chef at Tallahassee’s The Golden Pheasant. From there he moved to the Georgia governor’s mansion where he worked for two governors over four years. [3] After that, he started Atlanta’s Horseradish Grill. From there he moved to Watershed restaurant, also in Atlanta. He left Watershed in 2010 to devote his time to writing and documentary film. [4]
Scott Peacock and Edna Lewis first met in the late 1980s, [3] and together they wrote The Gift of Southern Cooking (Knopf, 2003). Lewis spent the last six years of her life living at Peacock’s Decatur, Georgia, home. [5]
After leaving his Watershed restaurant in 2010, Peacock moved to Marion, Alabama, where he renovated the kitchen of an antebellum mansion, known as Reverie. [6]
The James Beard Foundation awarded Scott Peacock "Best Chef in the Southeast" in May 2007. [7] [8]
Since February 2009 Scott Peacock has been a contributing editor and columnist for Better Homes and Gardens magazine. [9] In 2018, Food and Wine named Peacock's fried chicken recipe as one of the "40 best recipes ever published". [10]
Julia Carolyn Child was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.
Soul food is the ethnic cuisine of African Americans. Originating in the American South from the cuisines of enslaved Africans transported from Africa through the Atlantic slave trade, soul food is closely associated with the cuisine of the Southern United States. The expression "soul food" originated in the mid-1960s when "soul" was a common word used to describe African-American culture. Soul food uses cooking techniques and ingredients from West African, Central African, Western European, and Indigenous cuisine of the Americas.
Elizabeth David was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes.
Edna Regina Lewis was a renowned American chef, teacher, and author who helped refine the American view of Southern cooking. She championed the use of fresh, in season ingredients and characterized Southern food as fried chicken, pork, and fresh vegetables – most especially greens. She wrote and co-wrote four books which covered Southern cooking and life in a small community of freed slaves and their descendants.
A chef de cuisine or head chef is a chef that leads a kitchen and its cooks. A chef patron or executive chef is a chef that manages multiple kitchens and their staff.
Food & Wine is an American monthly magazine published by Dotdash Meredith. It was founded in 1978 by Ariane and Michael Batterberry. It features recipes, cooking tips, travel information, restaurant reviews, chefs, wine pairings and seasonal/holiday content and has been credited by The New York Times with introducing the dining public to "Perrier, the purple Peruvian potato and Patagonian toothfish".
Emeril John Lagasse III is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003. He is a regional James Beard Award winner, known for his mastery of Creole and Cajun cuisine and his self-developed "New New Orleans" style. He is of Portuguese descent on his mother's side, while being of French heritage through his father.
Conrad Gallagher is an Irish-born chef/restaurateur from Letterkenny, County Donegal, based in Dubai since 2016. He was the youngest chef ever awarded a Michelin star at the time, for Peacock Alley in Dublin, at the age of 26 in 1998. In a career that has attracted both accolades and controversy, Gallagher has owned restaurants in Dublin, New York, London, Las Vegas and Cape Town, and has featured in two reality television cooking series. He opened restaurant consultancy Food Concepts 360 in 2018. Gallagher also owns chef recruitment agency The Chefs Connection and opened The Chefs Playground in Johannesburg, South Africa, in April 2020 as a culinary training centre and specialist shop for chefs’ apparel and equipment. In February 2021, Gallagher opened "Off the Menu Food Emporium", a delicatessen, coffee and wine shop serving tapas-style meals, in Port Elizabeth, South Africa. He also opened Bistro Vin de Boeuf, in St Francis Bay.
Michel Albert Roux also known as Michel Roux Jr., is an English-French chef. He owned the 2 Michelin-starred restaurant Le Gavroche in London, which was opened by his father Albert Roux and uncle Michel Roux, until it closed on 13 January 2024.
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Tanya Holland is an American celebrity chef, restaurateur, podcast host, writer, and cookbook author. She is known as an expert of soul food. Holland is an alumna of Bravo TV's Top Chef, where she competed on the 15th season. She was the owner of Brown Sugar Kitchen in Oakland, California, which received national recognition and multiple Michelin Bib Gourmand awards.
Frank Stitt III is the owner and executive chef of Highlands Bar and Grill, Bottega Restaurant, Bottega Cafe, and Chez Fon Fon in Birmingham, Alabama. He was inducted into the James Beard Foundation's "Who's Who of Food and Beverage" in 2011. The foundation also named him the "Best Chef in the Southeast" in 2001 and he was a 2008 finalist for its national "Outstanding Chef" award. Highlands Bar and Grill was selected the winner of its "Outstanding Restaurant" award in 2018. The restaurant's pastry chef, Dolester Miles, was the winner of its "Outstanding Pastry Chef" award in 2018.
Alex Hitz is an American celebrity chef, author of two cookbooks, philanthropist, socialite, columnist. Founder of the food product line The Beverly Hills Kitchen. Former food editor of House Beautiful.
Hugh Acheson is a Canadian-born chef and restaurateur. He has owned four restaurants in Georgia, and serves as a judge on the reality cooking competition show Top Chef, and as an Iron Chef on Iron Chef Canada.
Elizabeth Terry is an American chef who was best known as owner and head chef of the Elizabeth on 37th restaurant in Savannah, Georgia.
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The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
John C. Fleer, or "Papa Fleer", is an American chef, cookbook author, and restaurateur. He is known for his contributions to Southern cuisine and Appalachian cuisine. He was a pioneer of farm-to-table cooking. From 1992 until 2007, Fleer was the executive chef at Blackberry Farm, a resort in Walland, Tennessee. Since 2013, Fleer has worked in Asheville, North Carolina.
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