Frank Stitt III Biography

Frank Stitt’s fondness for humble southern ingredients comes from his own roots in rural Alabama. “I feel a real spiritual connection to the food and the land because of my southern agrarian upbringing.” As a child Stitt was equally at home experiencing some of the great restaurants of New York and New Orleans while traveling with his family as he was picking the first tender shoots of asparagus with his Grandmother White in early spring.
Stitt’s culinary journey took him from Cullman Alabama to San Francisco where as a philosophy student he began to find himself piling high the cookbooks and leaving Plato and Kierkegaard behind. After learning and honing his kitchen skills in various Bay Area restaurants he was finally allowed into the kitchen of the now legendary Chez Panisse. Alice then introduced him to Richard Olney who at the time was working on the Good Cook series for Time-Life Books and needed an assistant. Stitt was able to work with Jeremiah Tower Stephen Spurrier and Simca Beck eventually traveling throughout the French countryside. Frank worked in vineyards in Provence and Burgundy then returned home to the foods and traditions that continue to be so much a part of his present day vision. He remains highly committed to the ideals of sustainable agriculture and humane animal husbandry.

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