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Andrea Reusing

Chef

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Andrea Reusing's love and talent for cooking lead her to become an award-winning chef and restaurant owner.
Andrea Reusing is dedicated to the sustainable agriculture movement. Her Chapel Hill, North Carolina local and organic restaurant, Lantern, was voted one of the “best farm-to-table restaurants” by Gourmet and was declared “Restaurant of the Year” by the News & Observer in 2009. She released her first cookbook, Cooking in the Moment, in 2011 and it was immediately noted as one of the year’s “most notable cookbooks” by the New York Times. Andrea is the winner of the 2011 James Beard Award for Best Chef and is currently serving on the boards of the Center for Environmental Farming Systems and Chefs Collaborative.

More From Andrea

The Need to Confide
Andrea Reusing thinks it is important to trust your own instincts.

Uniting your Staff
Reusing believes that bosses should try to build a sense of unity among their staff.

Dining Sustainably
Reusing discusses sustainable cooking and ethical options for mealtimes.

Cooking Dinner at Home
How have cooking shows impacted how families cook at home?

Forcing Female Competition
Is there only space for one woman at the top? Andrea Reusing provides some perspective.

Equal Opportunity Cooking
Why does Andrea Reusing try to maintain a gender balance in her restaurant's kitchen?