Bill Smith

Smith has been the chef at Crook's Corner in Chapel Hill for more than a decade. In both 2009 and 2010, the James Beard Awards named Bill Smith in the final four for Best Chef Southeast. And in 2010, The James Beard Foundation nominated Crook's Corner a Best Restaurant in the U.S. He is the author of Seasoned in the South: Recipes from Crook’s Corner and from Home. His essays have been featured in newspapers and on radio and television, and his recipes were selected for The 150 Best American Recipes and Food & Wine magazine's Best of the Best.