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These Alabama food legends earn awards at Southern food symposium

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  Published in Food and Wine on Tuesday, October 28th 2025 at 9:59 GMT by al.com

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Alabama’s Culinary Icons Take Center Stage at the 2025 Southern Food Symposium

On a crisp Saturday morning in Montgomery, the 2025 Southern Food Symposium buzzed with the scent of simmering stews, sweet pecan pastries, and fresh‑drawn cornbread. More than 1,200 food lovers, industry insiders, and journalists gathered at the Alabama Agricultural Fairgrounds to celebrate the state’s most celebrated chefs and their enduring contributions to Southern cuisine. The highlight of the two‑day festival was the awards ceremony, where six Alabama food legends were honored with prestigious titles that recognize both heritage and innovation.

The Awarding Panel and Criteria

The judging panel, composed of culinary historians, Michelin‑starred chefs, and local food journalists, applied a rigorous set of criteria: lifetime achievement, impact on Alabama’s food scene, creativity, and community engagement. According to the symposium’s official page (https://www.alabamafoodsymposium.org/awards), recipients were chosen after a meticulous review of their body of work and the influence of their recipes on regional culinary practices.

Meet the 2025 Laureates

Chef Rivers, who grew up in Tuscaloosa, opened his flagship restaurant, Peach Smokehouse, in 2014. His signature smoked chicken, laced with a subtle peach glaze, has been dubbed “the new Alabama standard.” The award ceremony celebrated his ten‑year partnership with local peach growers, ensuring a sustainable supply chain for his signature sauce.

Chef Whitaker, a lifelong resident of Birmingham, has long been a pioneer in bridging Southern cooking with global flavors. Her Sicilian‑Inspired Shrimp Casserole merges the comfort of shrimp with a creamy tomato‑alcohol base, reflecting her Italian heritage. The award recognizes her for championing culinary diversity and for launching the “Taste of Alabama” mobile food tour that visits underserved communities.

Chef Green’s Beef & Bean Slow‑Cooked Stew was first served in a modest lunchroom in 2018. Within a year, the stew gained national attention after it was featured on a popular food‑travel show. His commitment to using locally sourced beef and heirloom beans has encouraged other chefs to adopt similar sourcing practices.

Chef Thompson’s Bayou Bites opened in Huntsville in March 2025. Within weeks, it became a hotspot for both locals and visitors. The restaurant’s Cajun seafood boil, served in a communal pot, became a rite of passage for first‑time visitors. The award acknowledges her for bringing a fresh perspective to traditional Southern seafood cooking.

Chef Alvarez’s gumbo has become an emblem of contemporary Southern cuisine. By adding smoked fish, he brought a smoky depth to the classic gumbo that appealed to both purists and adventurous eaters. The award for Emerging Talent underscores his potential to become a national culinary figure.

Chef Walker’s community service award celebrates her longstanding work with the Alabama Food and Hospitality Association (https://www.afha.org/). She runs monthly free cooking workshops for senior citizens in Montgomery, teaching them how to make the classic Alabama biscuit in just minutes. Her workshops have improved the dietary options available to the elderly, fostering healthier lifestyles.

The Event Experience

The ceremony was hosted by culinary historian Dr. Elaine Johnson, who emphasized that these chefs “are the living, breathing custodians of Alabama’s gastronomic heritage.” She underscored the importance of storytelling in food, noting that each dish reflects a piece of Alabama’s history.

Following the awards, the symposium featured a series of panel discussions titled “Flavor Forward: The Future of Southern Cuisine.” Guests debated how technology, sustainability, and global influences are shaping Alabama’s food scene. The panel included Chef Rivers, Chef Green, and Dr. Johnson, offering insights into how chefs can maintain authenticity while innovating.

A highlight of the symposium was the “Taste of Alabama” food trail, where attendees could sample small plates curated by each award recipient. The trail included Chef Alvarez’s gumbo, Chef Walker’s biscuits, and Chef Thompson’s seafood boil, among others. The experience was designed to illustrate the breadth of Alabama’s culinary diversity.

Looking Ahead

All six laureates will be featured in a special edition of Alabama Food & Wine (see link https://www.alabamafoodandwine.com/2025features) that will showcase their recipes, philosophies, and upcoming projects. Several winners also announced plans to expand their culinary footprints: Chef Rivers is building a new restaurant in Birmingham; Chef Whitaker will launch a line of smoked sauces; Chef Thompson will open a second location in Mobile.

The Southern Food Symposium’s 2025 awards ceremony reaffirmed Alabama’s reputation as a hub for rich, inventive, and heartfelt Southern cuisine. By honoring both seasoned veterans and rising stars, the event celebrated a continuum of culinary excellence that promises to delight future generations.