Andrea Reusing

Andrea Reusing

Andrea Reusing is the executive chef of The Durham Hotel in Durham, NC, and the chef and co-owner of Lantern in Chapel Hill. The recipient of the James Beard Award for “Best Chef: Southeast” in 2011, she collaborates with small farms and producers in across North Carolina and is an advocate for food policy change.

Andrea was the founding chef and general manager of Enoteca Vin, the critically acclaimed wine-focused restaurant in Raleigh. In 2002, she opened Lantern, where she combines North Carolina ingredients with Asian flavors and which has earned accolades including “America’s Top 50 Restaurants” from Gourmet and one of “America’s 50 Most Amazing Wine Experiences” from Food & Wine. At The Durham, she revives American melting pot and hotel classics, and casts them in a modern light at the restaurant and rooftop bar.

In 2011, Andrea published her first cookbook, Cooking in the Moment: A Year of Seasonal Recipes. An absorbing journey through a year in her home kitchen as she cooks for family and friends, the book was named one of the most notable cookbooks of the year by The New York Times. She is the founder of Kitchen Patrol, a non-profit project to improve children's access to quality food through weekly cooking classes, and serves on the boards of the Center for Environmental Farming Systems, Chefs Collaborative and Chefs Action Network. (Chapel Hill, NC)