Highlands Bar & Grill

Frank Stitt’s fondness for humble Southern ingredients comes from his roots in rural Cullman, Alabama, where he developed an early connection to food, to the land, and to farming.

His culinary journey began to take shape when he moved to San Francisco, where he honed his kitchen skills at various restaurants, including the now legendary Chez Panisse. In 1977, he moved to the South of France to work for Richard Olney, who was compiling a multi-volume Time–Life series on cooking at the time. Frank eventually made his way back to the American South and returned to the foods and traditions of his childhood.