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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.

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