Many of the world’s most famous chefs thrive in bustling big cities, where culinary innovation and diverse cultures shape their craft. However, some of these celebrated culinary talents have ventured into Appalachia, drawn by its unique charm, deep culinary traditions, and rich natural resources.
For some, the chance to connect with the region’s foraged ingredients, like ramps and pawpaws, inspires their menus. For others, a specific initiative draws them to the mountains. From fostering healthier eating habits to offering a new dining option, these celebrated chefs have left lasting marks on the communities they visited.
ANDREW ZIMMERN
Andrew Zimmern visited Appalachia on his show Bizarre Foods to explore the region's rich culinary heritage and unique traditions. During his visit, he delved into the region’s food culture by foraging for wild mushrooms, experiencing a liver mush festival, and learning the art of squirrel hunting and cooking—a practice deeply rooted in the area’s history. He also showcased local delicacies like venison, sumac and more, shedding light on the ingenuity and resourcefulness of Appalachian cuisine. Zimmern’s visit not only highlighted the flavors and traditions of West Virginia but also brought national attention to the state’s culinary identity, fostering a sense of pride among locals and inspiring viewers to appreciate the richness of Appalachian culture.
JAMIE OLIVER
Jamie Oliver visited West Virginia as part of his television series Jamie Oliver’s Food Revolution, where he aimed to tackle the issue of unhealthy eating habits in America. Focused on Huntington, a city once labeled one of the unhealthiest in the United States of America, Oliver worked to introduce healthier food options in schools and communities. He collaborated with local families, teachers, and school cooks to educate them about the benefits of fresh, homemade meals over processed foods. His visit sparked conversations about the importance of nutrition, the role of food education, and the challenges of transforming entrenched eating habits. While his efforts were met with some resistance, Oliver’s presence ultimately shone a spotlight on the need for systemic change in food culture and inspired ongoing efforts to promote healthier lifestyles in West Virginia and beyond.
AARON SANCHEZ
Aarón Sánchez, celebrated for his roles on shows like Chopped and MasterChef, partnered with West Virginia University (WVU), where he helped open a restaurant showcasing his signature Latin flavors. Sánchez lent his expertise and recipes to Adobo Cantina, a new Mexican food dining station at Café Evansdale. The menu bridges traditional Mexican food with a modern approach and utilizes the best ingredients available. By teaching the value of fresh, local ingredients and how they can elevate dishes, Sánchez reinforced the importance of supporting local farmers and food producers—a key element of a thriving regional economy. This endeavor brought world-class cuisine to Morgantown, giving students and residents a taste of Sánchez’s bold, innovative dishes.
ANTHONY BOURDAIN
Anthony Bourdain visited West Virginia on his show No Reservations to explore the state’s rich cultural traditions and misunderstood identity. During his visit, he immersed himself in Appalachian culture by sharing meals with locals, including classic dishes like trout, vinegar pie and corn chowder. Bourdain highlighted the region’s close-knit communities, rugged beauty, and culinary ingenuity born from necessity. His conversations with residents shed light on the stereotypes Appalachia faces and the resilience of its people. Bourdain’s thoughtful approach brought national attention to West Virginia, challenging misconceptions and celebrating the authenticity and warmth of its food and culture.
GUY FIERI
Guy Fieri has brought his signature energy to Appalachian restaurants through his show Diners, Drive-Ins, and Dives, spotlighting the region’s hidden culinary gems. From homestyle diners to innovative eateries, Fieri has showcased Appalachian staples like hearty soups, scratch-made biscuits, and unique twists on comfort food. His visits have highlighted the food and the stories behind the chefs and families who pour their passion into their dishes. By featuring these establishments, Fieri has helped introduce Appalachian cuisine to a national audience, boosting tourism and providing well-deserved recognition for the area’s culinary talent and traditions.
While each chef brought their expertise and mission to Appalachia, common themes emerged from their visits: food education, empowerment, and celebration of local ingredients.
Appalachia’s food culture is more than its challenges—it is a vibrant, evolving tradition rooted in pride, resourcefulness, and hospitality. The chefs’ contributions have not only shone a light on Appalachia’s rich culinary potential but also sparked ideas and opportunities for the region to embrace its future.
At its core, food in Appalachia reflects resilience, creativity, and community. Thanks in part to the work of these celebrated chefs, the region continues to grow, inspired to build healthier habits, stronger businesses, and a deeper appreciation for its unique food traditions.
Comments