America’s culinary map is as colorful and complex as its geography, shaped by history, migration, and innovation. Behind every bold flavor and regional specialty, there’s often a chef who brought that cuisine to life—someone who pushed boundaries, told stories through ingredients, and left a lasting imprint on the way we eat. This list doesn’t just spotlight the household names you’ve seen on TV. It celebrates the most famous chef tied to each U.S. state—by birth, by roots, or by the impact they’ve had while cooking there.
Not every chef on this list was born in the state they represent, but each has a connection that runs deep. Some returned to their hometowns to elevate local traditions; others chose a state as their culinary home and transformed its food culture from the inside out. Whether they trained in big cities or rural kitchens, what matters is how they’ve shaped—and in many cases redefined—America’s food identity.
This journey across 50 states is less about resume lines and more about influence. These chefs didn’t just open restaurants; they started movements. They revived heirloom recipes, challenged conventions, and made people care about where their food comes from. Some changed how we see fast food, while others raised the bar for fine dining. Together, they reflect the creative, diverse, and ever-evolving spirit of American cuisine.
Think of this as a guided tasting of the country’s top culinary voices, filtered through the places that made them—or that they, in turn, made famous. Whether you’re into barbecue, baked goods, bold fusion, or elegant simplicity, there’s something on this list for every palate. It’s not just about who cooks best—it’s about who changed the way we eat, one state at a time.
1. Alabama – Kelsey Barnard Clark
Hailing from Dothan, Alabama, Kelsey Barnard Clark brought fresh Southern energy to the national stage. Her refined spin on Gulf Coast cuisine captured America’s attention when she won Top Chef Season 16, making history as the first Southerner to do so.
KBC, her namesake restaurant, serves modern comfort food with a regional soul—collard greens, cornbread, and grit cakes elevated through technique and presentation. Her plates tell stories rooted in family and place.
She continues to thrive as a TV competitor and mentor, with a James Beard nomination solidifying her as Alabama’s culinary star with staying power.
2. Alaska – Laura Cole
In the rugged heart of Alaska near Denali, Laura Cole built her culinary legacy with deep respect for the land. Though born in Michigan, she’s long called Alaska home—crafting local, seasonal dishes at her acclaimed 229 Parks Restaurant.
Cole became a national voice for sustainable Northern cuisine, earning multiple James Beard semifinalist honors and showcasing her approach on Top Chef. Her commitment to foraging, farming, and regional identity resonates across the industry.
As Alaska’s best-known chef, she continues to raise the bar for what frontier cooking can be—ethical, artistic, and unmistakably rooted in place.
3. Arizona – Ken Hom
Ken Hom’s culinary journey began in Tucson but expanded far beyond the Arizona desert. A Chinese-American chef and television personality, he gained global fame for his BBC series Ken Hom’s Chinese Cookery, which introduced authentic Asian flavors to Western audiences.
His books and broadcasts didn’t just teach recipes—they shared cultural heritage. Honored with both OBE and CBE distinctions, Hom became a respected ambassador for East-West culinary exchange.
Though based abroad, he remains one of Arizona’s most internationally recognized culinary exports—proof that birthplace and global influence can coexist powerfully on one plate.
4. Arkansas – Matthew McClure
Matthew McClure grew up with Arkansas soil beneath his feet and has spent his career honoring that connection. As executive chef of The Hive in Bentonville, he reimagines Southern cuisine with precision, sourcing ingredients from local farms and regional producers.
He’s earned five consecutive James Beard semifinalist nods for Best Chef: South, solidifying his place among the South’s most innovative voices. His approach preserves tradition while embracing evolution.
McClure’s cooking has helped rewrite perceptions of Arkansas dining. He brings small-town warmth and big-city polish, inspiring a new era of Ozark-based culinary creativity.
5. California – Julia Child
Pasadena-born Julia Child didn’t just teach America how to cook—she changed how it thought about food. Her iconic TV show The French Chef introduced millions to French cuisine, making béchamel and boeuf bourguignon household names.
Her bestselling cookbook, Mastering the Art of French Cooking, demystified complex techniques with charm and clarity. Child’s blend of education and entertainment sparked a culinary revolution from coast to coast.
She remains California’s most legendary food icon, a towering figure in both stature and legacy. Few chefs have had such enduring influence across generations and continents.
6. Colorado – Hosea Rosenberg
After trading physics for food, Hosea Rosenberg carved out a bold culinary identity in Boulder, Colorado. His breakthrough came in 2009, when he won Top Chef Season 5 with creative dishes that honored his Southwestern roots and scientific precision.
In the years that followed, he built a local empire with Blackbelly and Santo, two Boulder favorites emphasizing sustainable meats and seasonal produce. His commitment to ethical sourcing even earned Blackbelly a Michelin Green Star in 2023.
Rosenberg is now a standard-bearer for Colorado’s farm-to-table scene—an inventive chef who has transformed Boulder into a culinary destination.
7. Connecticut – Jacques Pépin
Though born in France, Jacques Pépin made Connecticut his home and transformed American culinary education from his kitchen there. With over two dozen James Beard Awards, he remains one of the most decorated chefs in the world.
His PBS shows, including the beloved Julia and Jacques Cooking at Home, taught generations to cook with confidence and French finesse. He also authored over 30 influential cookbooks that married technique with joy.
Based in Madison for decades, Pépin created a foundation to support culinary training for underserved communities—cementing his legacy as Connecticut’s most important chef-educator.
8. Delaware – Robbie Jester
Delaware native Robbie Jester has become a rising culinary force through both local dedication and national exposure. Best known for winning Netflix’s Pressure Cooker, he proved that skill, heart, and hustle could triumph in a competitive setting.
Before that, he earned fans on Guy’s Grocery Games and Beat Bobby Flay, where he claimed victory with confidence and craft. His Newark-based restaurant keeps his cooking rooted in his home state.
Jester continues to champion Delaware dining with accessible, flavorful dishes and a passion for teaching. He’s proof that big culinary talent can come from small places.
9. Florida – Art Smith
Born in Jasper, Florida, Art Smith built a career at the intersection of hospitality, Southern culture, and heartfelt cooking. He rose to national fame as Oprah Winfrey’s personal chef, preparing meals for presidents, celebrities, and royalty.
Smith is a two-time James Beard Award winner and founder of several acclaimed restaurants, including Homecomin’ in Disney Springs, which celebrates Florida’s bounty through Southern fare. His food bridges heritage and innovation with elegance.
Beyond the kitchen, he’s a humanitarian—supporting causes from children’s nutrition to LGBTQ rights. Art Smith’s legacy is deeply Floridian, yet unmistakably global.
10. Georgia – Paula Deen
Few chefs have become household names quite like Paula Deen, born in Albany, Georgia. Her Southern charm and stick-to-your-ribs recipes made her a Food Network staple, where she hosted multiple shows and introduced viewers to deep-fried favorites and buttery classics.
Her restaurant The Lady & Sons became a Savannah landmark, drawing crowds eager for fried chicken, biscuits, and peach cobbler. Her cookbooks became instant bestsellers, cementing her role as the queen of comfort food.
Despite public controversies, Deen’s culinary impact remains—her influence helped Southern cuisine take center stage in American food media.
11. Hawaii – Sam Choy
Hailing from Laie, Oahu, Sam Choy is widely regarded as the “Godfather of Poke.” His role in shaping Hawaii Regional Cuisine gave island flavors a platform on the national stage, blending Asian, Polynesian, and local influences with relaxed, soulful execution.
His namesake restaurants and appearances on shows like Iron Chef America introduced audiences to poke long before it became a global trend. He earned a James Beard America’s Classics Award for his restaurant in Kona, honoring his dedication to tradition and innovation.
Choy remains a passionate advocate for Hawaiian culture, local sourcing, and hospitality. His aloha spirit lives through every dish.
12. Idaho – Kris Komori
Chef Kris Komori quietly built a powerhouse in Boise with his restaurant Kin, where seasonal tasting menus reflect creativity and restraint. In 2023, he made history as Idaho’s first-ever James Beard Award winner for Best Chef: Mountain.
His food focuses on clean flavors and thoughtful technique, elevating Idaho-grown ingredients like trout, lentils, and huckleberries. Komori’s approach is deeply rooted in place, without sacrificing artistic flair or ambition.
As Boise’s culinary scene gains national respect, Komori remains at its center—redefining what dining in Idaho can look and taste like, one carefully plated course at a time.
13. Illinois – Charlie Trotter
Charlie Trotter didn’t just open a restaurant—he set a new standard for fine dining in America. Born in Wilmette, Illinois, he transformed his eponymous Chicago restaurant into one of the world’s most influential culinary institutions.
Trotter was known for his obsessive pursuit of perfection and for mentoring a generation of elite chefs. His PBS show The Kitchen Sessions with Charlie Trotter brought his vision into living rooms, inspiring both professionals and home cooks.
Though he passed away in 2013, his legacy lives on in cookbooks, protégés, and the lasting impact he had on American haute cuisine.
14. Indiana – Wolfgang Puck
Wolfgang Puck began his U.S. journey in an unlikely place: Indianapolis, Indiana. Fresh from Austria in the 1970s, he worked at La Tour restaurant—his first American kitchen—where he honed the precision and creativity that would later make him famous.
From there, Puck launched a global empire with Spago and revolutionized California cuisine, blending French technique with fresh, local ingredients. He’s also a staple of television and an Emmy-winning personality.
While Indiana was only the start of his career, it played a pivotal role in launching one of the most iconic culinary names in the world.
15. Iowa – Eric Ziebold
Eric Ziebold may have become a Michelin-starred chef in Washington, D.C., but his roots trace back to Iowa. Raised in the Hawkeye State, Ziebold carried Midwestern values of discipline and humility into some of the most prestigious kitchens in the country.
He trained under Thomas Keller at The French Laundry before leading CityZen, earning accolades and a James Beard Award for Best Chef: Mid-Atlantic. Today, he heads Kinship and Métier—two standout D.C. restaurants.
Ziebold exemplifies the quiet excellence often found in Iowa natives: thoughtful, meticulous, and passionately committed to his craft.
16. Kansas – Colby Garrelts
Colby Garrelts has made Kansas a name to watch in modern American cooking. Based in the Kansas City metro area, he co-founded Bluestem, where his thoughtful approach to Midwestern cuisine drew critical acclaim and national attention.
In 2013, he received the James Beard Award for Best Chef: Midwest, honoring his blend of precision and comfort. His follow-up restaurant, Rye, celebrates regional classics like fried chicken and pie with elevated technique and hometown pride.
Garrelts continues to champion local farmers and seasonal ingredients, ensuring that his Kansas roots remain at the heart of everything he serves.
17. Kentucky – Edward Lee
Though born in Brooklyn, Edward Lee found his culinary voice in Louisville, Kentucky. There, he established 610 Magnolia, blending Southern traditions with Korean flavors in a style uniquely his own.
Lee gained national attention through Top Chef and Mind of a Chef, using his platform to celebrate Appalachian ingredients and immigrant food stories. His cookbooks and documentary projects deepen that conversation with cultural insight and depth.
With multiple James Beard wins and a commitment to culinary equity through his LEE Initiative, he’s become not just a chef, but a leading voice in American food justice.
18. Louisiana – Paul Prudhomme
No chef embodied the spirit of Louisiana cuisine more fully than Paul Prudhomme. Born near Opelousas, he introduced the world to Cajun flavors with bold, unapologetic seasoning and a warm sense of hospitality.
As chef-owner of K-Paul’s Louisiana Kitchen, he helped ignite a national obsession with dishes like blackened redfish and jambalaya. His cookbooks and media appearances turned him into a beloved culinary ambassador for the state.
Prudhomme’s influence is woven into modern American cooking, and his deep roots in Louisiana’s foodways ensure his legacy continues to season kitchens far and wide.
19. Maine – Melissa Kelly
Melissa Kelly brought national prestige to Maine’s dining scene with Primo, her farm-to-table oasis in Rockland. There, she raises her own vegetables, livestock, and bees, ensuring every plate tells a local story.
She is a two-time James Beard Award winner for Best Chef: Northeast, the first chef to earn that title twice. Her Mediterranean-influenced dishes reflect both elegance and earthiness, inspired by the seasons and surroundings.
Kelly remains a trailblazer for sustainable fine dining, mentoring young chefs while showing that luxury and locality can—and should—coexist on the same plate.
20. Maryland – Michael Voltaggio
Michael Voltaggio’s rise began in Frederick, Maryland, but his impact reached national heights after winning Top Chef Season 6. Known for his edgy, modernist style, he’s redefined what American fine dining can look like.
His Los Angeles restaurant ink. became a playground for inventive technique and artistic plating, earning him accolades as one of the most exciting chefs of his generation.
He also became a familiar face on food television, often competing alongside his brother Bryan. Voltaggio continues to innovate, all while proudly representing his Maryland roots on the national stage.
21. Massachusetts – Emeril Lagasse
Born in Fall River, Massachusetts, Emeril Lagasse became a household name by bringing energy and excitement to the kitchen. His trademark catchphrase “Bam!” and bold Cajun-inspired dishes made him a standout star on Food Network in its early days.
While he built much of his empire in New Orleans, his Massachusetts upbringing laid the foundation for his formal culinary training. A Johnson & Wales University graduate, he helped redefine food TV as entertainment and education combined.
Emeril’s influence endures through his restaurants, cookbooks, and philanthropic efforts, solidifying him as one of Massachusetts’s most celebrated culinary exports.
22. Michigan – Grant Achatz
Grant Achatz didn’t just cook meals—he reinvented the dining experience. Born in St. Clair, Michigan, he grew up working in his parents’ diner before pursuing culinary greatness at The Culinary Institute of America and under Thomas Keller at The French Laundry.
Achatz rose to global prominence with Alinea, his groundbreaking Chicago restaurant known for molecular gastronomy and multisensory dishes. His style challenges conventional notions of food, memory, and creativity.
With multiple James Beard Awards and a coveted three-star Michelin rating, Achatz stands as one of Michigan’s most daring and visionary culinary minds.
23. Minnesota – Andrew Zimmern
Andrew Zimmern may be best known for eating bugs and brains on television, but his impact runs far deeper. Though born in New York City, he made Minneapolis his home and professional launching pad after overcoming addiction.
His Travel Channel series Bizarre Foods helped viewers see unfamiliar dishes and cultures with curiosity and respect. As a four-time James Beard Award winner, Zimmern’s influence stretches from TV studios to humanitarian food policy work.
He continues to represent Minnesota with pride, using his platform to celebrate diversity in food and encourage empathy through shared meals.
24. Mississippi – Cat Cora
From the heart of Jackson, Mississippi, Cat Cora emerged as a culinary force who would go on to shatter industry norms. With a bold fusion of her Greek ancestry and deep Southern roots, she developed a cooking style that was as personal as it was pioneering.
Cora made television history as the first female Iron Chef on Iron Chef America, blazing a trail for future women in professional kitchens. Her cookbooks, philanthropic efforts, and restaurant ventures span the globe with purpose and precision.
Known for her fierce advocacy and boundary-breaking presence, Cora remains Mississippi’s most internationally recognized culinary icon.
25. Missouri – Gerard Craft
Gerard Craft’s culinary journey didn’t begin in Missouri, but it found its true expression there. As the creative mind behind St. Louis’s Niche Food Group, he reshaped the city’s dining identity with menus that blend innovation and accessibility.
In 2015, Craft made history as the first St. Louis chef to win a James Beard Award, cementing his role as a leader in Midwestern cuisine. His restaurants—from fine dining to casual concepts—champion seasonality and regional pride with every plate.
Craft’s ongoing mentorship and expansion continue to inspire Missouri’s food scene, proving that excellence can rise far from coastal trends.
26. Montana – Eduardo Garcia
Few chefs embody resilience and resourcefulness like Eduardo Garcia. Though born in California, he built his life and culinary identity in Montana, where nature and necessity shaped his approach to food. He gained fame not just for his skill, but for his remarkable personal comeback after a life-altering accident.
Garcia is best known as the co-founder of Montana Mex and for his feature in the documentary Charged, which tells his story of recovery and passion for real, honest cooking. His dishes reflect a deep love for wild food and sustainable sourcing.
Through motivational speaking and community outreach, Garcia continues to inspire far beyond Montana’s borders, showing how food can be both healing and profoundly human.
27. Nebraska – Clayton Chapman
In the heart of Omaha, Clayton Chapman helped put Nebraska on the national food radar with his fine-dining restaurant, The Grey Plume. Known for its eco-conscious ethos, the restaurant earned accolades as one of the greenest in America.
Chapman is a James Beard semifinalist who focuses on hyper-local sourcing and Midwestern flavors presented with elegance. His leadership helped establish a culinary identity for a state more often associated with agriculture than artistry.
He remains a thoughtful voice in sustainability and craftsmanship, showing that Nebraska cuisine can be innovative, refined, and rooted in purpose.
28. Nevada – Guy Fieri
While born in Ohio, Guy Fieri’s culinary empire is deeply entwined with Nevada, where he attended UNLV and launched several flagship restaurants. Las Vegas, in particular, became a key stage for his bold, over-the-top flavors and larger-than-life brand.
Fieri became a television phenomenon through Diners, Drive-Ins and Dives, championing America’s local eateries with infectious energy. His signature style—spiked hair, sunglasses, and flavor bombs—became a pop culture staple.
He now oversees a national network of restaurants and food projects, but his Nevada roots remain part of the story. For many, he’s the state’s most recognizable culinary export.
29. New Hampshire – Jamie Bissonnette
Jamie Bissonnette may be best known for his Boston restaurants, but his early roots stretch into New Hampshire, where he first developed a love for rustic, nose-to-tail cooking. That philosophy would eventually shape his acclaimed culinary career.
Bissonnette is a James Beard Award winner and co-owner of celebrated restaurants like Toro and Coppa, where bold, globally inspired dishes meet meticulous technique. He helped lead a movement that elevated charcuterie and off-cuts to gourmet status.
His punk-rock background, creative flair, and unfiltered approach give him a unique edge—and his connection to New Hampshire is foundational to that evolution.
30. New Jersey – Martha Stewart
Born in Jersey City, Martha Stewart built a lifestyle empire that transformed how Americans cook, decorate, and entertain. Her early years in New Jersey laid the groundwork for a work ethic and attention to detail that defined her brand.
While she’s more of a media mogul than a restaurant chef, Stewart’s influence on home cooking is undeniable. From best-selling cookbooks to long-running TV shows, her refined domestic vision reached millions.
Whether baking pastries or planning a garden party, Stewart continues to represent New Jersey’s most recognized culinary and lifestyle authority on the world stage.
31. New Mexico – Martin Rios
Martín Rios may have been born in Guadalajara, but it’s Santa Fe where his culinary roots truly flourished. Starting as a teenage dishwasher, he rose through the ranks with sheer dedication, eventually becoming co-owner and executive chef of Restaurant Martín.
His style blends French technique with Southwestern soul, creating refined, seasonal plates that have earned him multiple James Beard Award nominations. Dishes like juniper-rubbed elk and poblano-corn bisque reflect both elegance and place.
Rios remains a respected leader in New Mexico’s food scene, offering mentorship and inspiration to chefs and guests alike with each meticulously crafted course.
32. New York – Anthony Bourdain
There was no voice quite like Anthony Bourdain’s in the culinary world. Born in New York City, his rise to fame began with the explosive memoir Kitchen Confidential, which exposed the gritty, unglamorous side of professional kitchens.
He evolved into a food diplomat, using shows like Parts Unknown to explore culture, politics, and humanity through cuisine. His approach redefined food television, favoring curiosity over consumption.
Though his travels spanned the globe, Bourdain’s perspective was unmistakably shaped by New York’s raw honesty and restless energy. His legacy endures in kitchens, bookshelves, and conversations around the world.
33. North Carolina – Vivian Howard
Few chefs have captured the soul of their home state as eloquently as Vivian Howard. A native of Deep Run, she returned to her roots after formal training to open Chef & the Farmer and reimagine what rural dining could be.
Her Emmy- and Peabody-winning PBS show A Chef’s Life showcased not just her cooking, but the community behind every ingredient. With humor and heart, she put Eastern North Carolina on the culinary map.
Through cookbooks and new restaurant ventures, Howard continues to uplift local foodways while redefining the narrative around small-town Southern cuisine.
34. North Dakota – Molly Yeh
It was a sugar beet farm along the North Dakota–Minnesota border that transformed Molly Yeh from food blogger to national culinary personality. After relocating from Brooklyn, she embraced farm life and infused it with her own multicultural flair.
On her Food Network show Girl Meets Farm, Yeh highlights whimsical bakes, Jewish classics, and Midwest staples—all with cheerful creativity. Her vibrant aesthetic and joyful approach have captured the hearts of home cooks everywhere.
Yeh has turned the wide-open plains into her personal culinary playground, becoming North Dakota’s most recognizable food ambassador in the process.
35. Ohio – Michael Symon
Michael Symon has become the face of Ohio’s modern food scene. Born and raised in Cleveland, he honed a bold, unapologetic cooking style that celebrates meat, fire, and Midwestern generosity.
His breakout came via Iron Chef America, where his charisma and technique earned national respect. He later became a regular on shows like The Chew and launched restaurants that keep Cleveland at their core.
Symon’s balance of television charm and kitchen credibility makes him a culinary icon whose roots and reputation remain firmly planted in the Buckeye State.
36. Oklahoma – Rick Bayless
Growing up in Oklahoma City, Rick Bayless developed an early fascination with Mexican culture that would define his career. While many associate him with Chicago, his culinary foundation was laid in the Sooner State.
He gained national prominence through his PBS series Mexico: One Plate at a Time, which explored authentic Mexican flavors with academic depth and heartfelt respect. His restaurants—most notably Topolobampo—have earned Michelin stars and James Beard Awards.
Bayless remains a powerful voice for Mexican cuisine in the U.S., but his Oklahoma roots gave him the perspective and passion that fuel his lifelong culinary journey.
37. Oregon – James Beard
Before his name became synonymous with America’s most prestigious culinary award, James Beard was just a food-loving boy in Portland. Born in 1903, he went on to become the nation’s first true celebrity chef and a tireless champion of American cooking.
He hosted the first-ever televised cooking show in the U.S. and authored dozens of cookbooks that brought confidence to home kitchens everywhere. Beard advocated for fresh, local ingredients long before it was trendy.
Today, the James Beard Foundation honors chefs who embody his values—making him not only Oregon’s greatest culinary figure, but a national legend.
38. Pennsylvania – Marc Vetri
Marc Vetri’s name is inseparable from Philadelphia’s restaurant renaissance. Though he trained in Italy and worked abroad, it was in Pennsylvania where he planted deep roots and built a culinary empire centered on rustic, honest Italian cuisine.
His flagship Vetri Cucina became a benchmark for refined simplicity, earning him a James Beard Award for Best Chef: Mid-Atlantic. Vetri’s influence also extends through his other eateries and cookbooks that emphasize traditional technique with modern balance.
Whether mentoring young chefs or advocating for culinary education, Vetri continues to shape Pennsylvania’s food identity with skill, generosity, and unwavering passion.
39. Rhode Island – Wylie Dufresne
Providence-born Wylie Dufresne grew up steeped in the food world and went on to become one of its most innovative thinkers. Best known for pioneering molecular gastronomy in the U.S., he turned his restaurant wd~50 into a laboratory of edible art.
His use of science in the kitchen earned him critical acclaim and a cult following among chefs. Dufresne’s influence continues through his work in culinary education and appearances on shows like Top Chef Masters.
Though his restaurants were based in New York, his Rhode Island roots gave him the grounding to push the boundaries of cuisine.
40. South Carolina – Tyler Florence
Greenville-born Tyler Florence became one of Food Network’s most recognizable stars, but his culinary journey started with Southern roots. He studied at Johnson & Wales in Charleston, where he laid the groundwork for a career blending hospitality and high-impact flavor.
His TV shows, from Food 911 to The Great Food Truck Race, made him a household name, and his cookbooks brought gourmet ideas to everyday cooks. He also built a successful restaurant brand rooted in comfort and precision.
Florence continues to evolve as a chef, entrepreneur, and storyteller—still carrying the Southern warmth of South Carolina in everything he creates.
41. South Dakota – Justin Warner
Making waves from an unexpected place, Justin Warner has brought national culinary attention to South Dakota. Though born in Maryland, he now calls Rapid City home, where he blends quirky creativity with small-town spirit.
He gained fame by winning Food Network Star and later hosted Rebel Eats, showcasing his offbeat but clever approach to food. Known for his unorthodox techniques and geek-culture references, Warner redefines what it means to be a “TV chef.”
Through local business ventures and ongoing TV appearances, Warner has become South Dakota’s culinary wildcard—embracing individuality while elevating the regional food scene.
42. Tennessee – Carla Hall
Carla Hall’s Nashville roots shine in every dish she creates. Known for her vibrant personality and soulful food, she first entered the national spotlight as a fan favorite on Top Chef, where she charmed viewers with both talent and heart.
A trained chef and former accountant, Hall later co-hosted The Chew and authored several cookbooks, including ones centered on Southern and soul food traditions. Her cooking is joyful, heartfelt, and deeply personal.
As an outspoken advocate for culinary inclusion and cultural pride, Hall continues to represent Tennessee with warmth, wisdom, and a smile that’s as iconic as her recipes.
43. Texas – Aaron Franklin
Aaron Franklin didn’t just master Texas barbecue—he elevated it into a national phenomenon. Born in Bryan, Texas, he opened Franklin Barbecue in Austin and quickly gained a cult following for his perfectly smoked brisket.
Lines formed daily, and soon his restaurant became a pilgrimage site for food lovers. Franklin won a James Beard Award in 2015, making history as the first pitmaster to receive the honor for Best Chef: Southwest.
Through books, TV shows, and his constant pursuit of BBQ excellence, Franklin has become a proud symbol of Texas cooking and dedication to the craft.
44. Utah – Viet Pham
Viet Pham has redefined modern dining in Salt Lake City with his bold, creative cooking style. Born in Malaysia and raised in California, he eventually brought his talents to Utah, where his restaurant Pretty Bird became a local favorite.
Pham previously won Iron Chef America and was named a Food & Wine Best New Chef, recognition that reflects his skill and innovation. His fast-casual concept elevated the humble hot chicken into a national conversation.
By building a culinary brand rooted in flavor and flair, Pham has firmly placed Utah on the map for foodies who crave something daring and different.
45. Vermont – Alton Brown
While best known for his TV presence, Alton Brown’s culinary roots include a formative chapter in Vermont. He studied at the New England Culinary Institute in Montpelier, where he developed the technical foundation that would fuel his food science empire.
Brown’s show Good Eats became a cultural touchstone, blending education and entertainment in a way that transformed home cooking. With Emmy Awards, bestselling books, and tours, he became a one-man culinary revolution.
His Vermont training remains part of that story—quietly essential to a chef who turned curiosity into one of food television’s most iconic brands.
46. Virginia – Patrick O’Connell
In the foothills of Virginia, Patrick O’Connell created a dining experience unlike any other. Though born in Washington, D.C., he dedicated his life’s work to The Inn at Little Washington, where he crafted an elegant ode to American cuisine.
The restaurant, nestled in the Virginia countryside, became the state’s first to earn three Michelin stars. O’Connell’s precision, theatrical flair, and hospitality have earned him numerous James Beard Awards, including a Lifetime Achievement honor.
Beyond accolades, he redefined luxury dining in the South—turning Virginia into a culinary destination and mentoring a generation of chefs with vision and grace.
47. Washington – Tom Douglas
Tom Douglas may not be a Washington native, but he has become the defining figure in Seattle’s food culture. Since opening Dahlia Lounge in 1989, he’s built a restaurant empire rooted in local ingredients and Pacific Northwest pride.
His approachable yet elevated cooking won him the James Beard Award for Best Northwest Chef, and later Outstanding Restaurateur. Beloved spots like Lola, Serious Pie, and Etta’s helped shape Seattle’s identity as a food city.
Douglas remains a vocal advocate for sustainability, education, and community. For Washington, he is more than a chef—he’s a culinary statesman.
48. West Virginia – Katie Lee
Katie Lee brings a blend of charm and culinary know-how to every platform she touches. Born in Milton, West Virginia, she began her career in food media before co-hosting The Kitchen on Food Network, where she became a household name.
Her cookbooks and recipes focus on approachable, comforting dishes that reflect her Appalachian roots. Whether it’s Sunday supper or seasonal baking, Lee’s food feels like home—warm, familiar, and full of heart.
She continues to proudly represent West Virginia, balancing national visibility with down-to-earth authenticity that resonates across kitchens of every kind.
49. Wisconsin – Paul Bartolotta
Milwaukee-born Paul Bartolotta has spent his career showcasing the elegance of Italian cuisine with deep respect for craft. Trained in Italy, he brought back a reverence for regional tradition that set his restaurants apart.
He earned two James Beard Awards and ran acclaimed spots in Chicago and Las Vegas, including Bartolotta Ristorante di Mare, known for flying in fresh seafood daily from the Mediterranean. His food is as refined as it is soulful.
As a mentor, restaurateur, and ambassador of Italian flavors, Bartolotta remains one of Wisconsin’s most celebrated culinary exports.
50. Wyoming – Petrina Peart
Petrina Peart has become a standout culinary voice from a state rarely in the food spotlight. Based in Cheyenne, Wyoming, she’s earned national attention for her private chef work and TV appearances on Beat Bobby Flay and NBC’s Yes, Chef!
Originally from Florida, Peart made Wyoming her home base while serving as the Executive Chef for the Governor’s Mansion and founding Gaiya’s Harvest, her bespoke catering brand. Her cooking combines global inspiration with personalized, thoughtful execution.
Through media, mentorship, and high-profile events, Peart has redefined what Wyoming cuisine can look like—diverse, dynamic, and full of heart.
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