Andrea Reusing is the executive chef of The Durham Hotel in Durham, North Carolina, and the chef and owner of Lantern in Chapel Hill. The recipient of the James Beard Award for “Best Chef: Southeast” in 2011, Reusing collaborates with small farms and producers across North Carolina and is an advocate for food policy change.
Reusing was the founding chef and general manager of Enoteca Vin, the critically acclaimed, wine-focused restaurant in Raleigh. In 2002, Reusing opened Lantern, where she combines North Carolina ingredients with Asian flavors and 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, Reusing revives American melting pot and hotel classics, and casts them in a modern light at the restaurant and rooftop bar.
In 2011, Reusing 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.
Reusing is the founder of Kitchen Patrol, a non-profit project to improve children’s access to quality food through weekly cooking classes, serves on the board of the Center for Environmental Farming Systems, and chairs the James Beard Foundation’s Impact Advisory Committee.