Nine new Executive Chefs were announced for the Georgia Grown program on March 9, according to Commissioner Tyler Harper of the Georgia Department of Agriculture and Stephanie Fischer, President and CEO of the Georgia Restaurant Association. The announcement took place at the Capitol during State Restaurant Day.
The Georgia Grown Executive Chef program is a statewide initiative that aims to promote relationships between chefs and farmers while increasing awareness about locally sourced products in Georgia’s restaurant industry.
Organizers said that being named a Georgia Grown Executive Chef demonstrates a commitment to celebrating the state’s farmers, flavors, and culinary traditions. By focusing on local farmers and seasonal ingredients, these chefs are helping shape what it means to cook and dine in Georgia today.
“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,” said Commissioner Harper. “This partnership would not be possible without our friends at the Georgia Restaurant Association, and I want to thank GRA and President Fischer for their continued support of Georgia agriculture and our state’s farm families.”
The nine chefs chosen as Executive Chefs for 2026 are 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), and Taylor Mead (Atlanta Botanical Gardens, Atlanta).
“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,” said Fischer. “Their passion for their communities and the ingredients that define them continues to elevate Georgia’s culinary landscape and inspire the next generation of culinary professionals.”
The program also serves as a branding tool for both restaurants and agricultural businesses by providing education, marketing opportunities, and business connections throughout the state.
