A Chat with Chef Art Smith
A culinary career can lead to opportunities far from home, as Chef Art Smith can attest. While he was born in Jasper, Florida, Smith, a two-time James Beard award winner, has cooked for governors, presidents, and celebrities, including a 10-year stint as Oprah Winfrey's personal chef and owns restaurants in several different states. Like so many others in the hospitality industry, however, Smith was forced to step back during the pandemic and wait things out at home, delaying the opening of a new restaurant in Chicago. So when the chance to cook for diners came along, Smith was ready to fire up the stove. He accepted an invitation from his friend Joe Natoli, Executive Chef at Vernon's First Coast Kitchen & Bar in Sawgrass Marriott Golf Resort & Spa, to present a week-long pop-up event previewing the menu of Reunion, Smith's upcoming restaurant in Chicago.
The pop-up was an opportunity not only to preview the food but also to collaborate between various kitchen teams. Chef Smith invited chefs from his other restaurants while Chef Natoli brought in his team for the first time since Vernon's closed last spring due to the pandemic. When we caught up with Chef Smith during the first night of the pop-up, it was clear this Florida native has a deep appreciation for the food and ingredients he grew up eating. After sampling the preview menu, we can see why he's excited about sharing dishes such as Buttermilk Benne Seed Crackers, Cornmeal Seed Crusted Snapper and Smith Family 12-Layer Chocolate Cake with diners across the country. Oh, and the correct way to eat his fried chicken? Well, let's just say forks and knives are not involved.
You grew up in Florida and have an appreciation for the agriculture grown in the state. How did that influence your approach to cooking?
Growing up on a farm in Northeast Florida, we didn’t even know “farm-to-table” was a trend. It was just our everyday life, and because of my upbringing, I’ve incorporated fresh, sustainable ingredients into all of my restaurants, and of course my kitchen at home.
How is Florida’s culinary scene different from other parts of the country? How has dining in the state changed since you started as a chef?
Florida is able to grow fresh vegetables and fruits year around, which is a benefit for the state’s culinary scene, and it’s been exciting to see such a strong focus on these fresh ingredients on menus statewide. Dining has evolved around the nation, not just in Florida. There’s such an importance on knowing where your food comes from these days, and with the abundance of produce, seafood and region-specific ingredients in Florida, the state has certainly held its own in the national conversation.
You are about to open Reunion, a restaurant in Chicago. What’s the concept of your latest venture and what’s the significance of the name?
Chicago is my second home, and my newest restaurant will be my “reunion” with the great Windy City. And what better way to reunite than on the famed Navy Pier!
Guests can expect a lot of dishes inspired by my Southern made with local ingredients grown by the many farmers in the region – even with harsh weather conditions they’re able to grow year-round in green houses.
What are you most looking forward to serving at Reunion?
I created the Hemp Seed Meyer Lemon Cake exclusively for Reunion, and guests of the pop-up at Sawgrass Marriott will be among the first to try it!
What 3 ingredients should everyone have on hand?
Everyone should have a really good olive oil, sea salt, and fresh ground pepper on hand. It may sound simple, but these three ingredients can change the profile of any dish.
With 4 children, you probably don’t have a lot of free time. Are there other passion food projects, besides your restaurants, on which you dedicate your energy and focus?
One of my focuses outside of my family is food and diplomacy. Through my partnership with Disney, I am currently working on a student exchange project with kids in Jordan and Barbados. Additionally, I have my own non-profit called Common Threads, which provides children and families cooking and nutrition education to encourage healthy habits that contribute to wellness.
What are you growing or raising on your farm in Jasper, FL?
At the moment, we are currently raising Black Angus Cattle on our farm – my family has actually been cattle farmers for over 100 years.
Follow Chef Art Smith on Facebook for more up-to-date news on Reunion and his other culinary activities.
