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Bill Smith

Bill Smith is the chef at Crook's Corner Restaurant in Chapel Hill, N.C., and author of Seasoned in the South: Recipes and Stories from Crook's Corner and Home , a New York Times notable cookbook and Food & Wine Best-of-the-Best cookbook. A Southern Foodways Alliance board member, Smith has twice been named as a finalist for best chef in the South by the James Beard Foundation and was nominated for a sustainability award by the Chef's Collaborative.