Portrait of a Chef

Letter from Steve

Art Smith is a two-time James Beard Award winner, author of four cookbooks, and executive chef and co-owner of five restaurants including Table fifty-two, Art and Soul, Southern Art, LYFE Kitchen, and Joanne’s. Smith’s vast appeal lies not only in his fresh approach to classic Southern cuisine, but also in his dedication to uniting people through good food and shared meals.

We invited Fabio Viviani, our previously featured chef, to ask Smith anything he wanted. And Smith—in his usual fashion— responded with warmth, honesty, and a healthy dose of humor.

Comfort food has never been so flavorful—or nutritious—as it is in Art Smith’s Healthy Comfort, the chef’s latest cookbook.

what’s the first full dish you ever cooked, and the first one you cooked as a professional chef?

The first full dish I ever cooked was Julia Child’s Coq Au Vin. Julia’s books were my cooking school. “Chef” is a title in a professional kitchen, and I have always considered myself a “cook.” I have been cooking ever since I could hold a knife, but fried chicken and biscuits are two things I’ve always felt comfortable preparing, whether I’m cooking for family, celebrities or politicians. I am known for saying “Fried Chicken Takes No Sides!” Words to live by, I think.

what’s the biggest satisfaction you’ve ever had thanks to your career?

Not having to ever make reservations!

who’s your biggest celebrity crush and biggest chef influences you’ve had in your life?

When I was in the closet it would have been Julie Andrews in The Sound of Music! LOL. Out of the closet, I’d say Mathew McConaughey—he’s hot. I saved his puppy and when he gave me a little love tap on the shoulder, I melted!

I also love and adore Chef Jamie Oliver and his mission of taking kids off the street to teach them how to cook, and helping children across the world eat better. He’s a selfless man and with all that love he has created a mega-empire. What you give out is what you get back!

tell me five favorite kitchen tools, ingredients or flavors.

My cast iron skillet—I have over 400 pots but I always use my skillet My new Williams knives Geechie Boy stone ground grits and rice grits Lucini extra virgin olive oil 20-year-old balsamic vinegar

any foods you hate?

Processed food. Food not cooked with love.

any fun story about a weird customer?

Heck we all are weird, but that’s what I love about meeting new people all the time in my restaurants. We may not have a stitch in common, but we connect over food. I call it the fine “Art of Kissing Babies.” I can walk into a snake pit and turn it into a love pit (especially with a piece of Hummingbird cake in tow)!

XOXO ART

ART SMITH’S