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A native of Jasper, Fla., where he grew up on his family's farm, Smith is the executive chef and co-owner of Table Fifty-Two restaurant in Chicago which serves handmade, organic foods gathered from some of the best farms in the Midwest and and recently opened a new restaurant in Washington, D.C, this October called Art and Soul. This two-time James Beard Award recipient has a decorated past that includes cooking for countless celebrities and serving as the personal, day-to-day chef to Oprah Winfrey. Smith held this position for 10 years and still coordinates and cooks for the headline-grabbing, special events that Ms. Winfrey hosts all around the world. A contributing editor to O, the Oprah Magazine, Smith is also the author of three award-winning cookbooks: Back to the Table; Kitchen Life: Real Food for Real Families; and Back to the Family. He recently contributed recipes and cooking advice to The Spectrum by cardiologist and New York Times-bestselling author Dr. Dean Ornish. Smith also makes regular television appearances on such programs as Iron Chef America, The Today Show and Oprah, and previously served as a Williams-Sonoma culinary instructor and special events chef for Martha Stewart Living magazine. Smith believes his greatest gift to the community at large has been his philanthropy. In 2003, he founded Common Threads, a non-profit organization that teaches children about diversity and tolerance through the world's great cultures and foods. For his efforts, Smith was honored by Chicago magazine as a "Chicagoan of the Year" in 2007. That same year, the prestigious James Beard Foundation named him "Humanitarian of the Year." Smith lives in Chicago with his life partner, renowned artist Jesus Salgueiro, and their three dogs, five cats and 15 fish. For more about Chef Art Smith, visit: ChefArtSmith.net. |
Art Smith, chef, author, and television personality, has partnered with the makers of Hidden Valley® Salad Dressings to provide parents with fun, creative tools to encourage their children to love their veggies from plant to plate.
