ASHEVILLE – Chefs locally and nationwide will convene in Asheville for a three-day conference promoting food and climate advocacy and education.
The James Beard Foundation will host its biennial Chef Action Summit from April 6-8 at the Renaissance Asheville Downtown, 31 Woodfin St. in partnership with Explore Asheville.
The event is free. Registration is required.
The James Beard Foundation, a nonprofit organization and presenter of the prestigious awards program celebrating the restaurant industry launched the summit to address critical food system issues, including climate change, sustainability, restaurant industry support, hunger, and nutrition.
Cúrate and La Bodega Co-owner and Chef Katie Button, adds gold leaf as a finishing touch to a Sacher Torte at La Bodega, July 18, 2024.
The summit will offer immersive sessions on policymaking, advocacy, and storytelling to address critical issues facing the independent restaurant industry and broader food system.
“Chefs have the power to shape their communities by choosing what goes on their menus,” William Dissen, owner of The Market Place restaurant and 2025 James Beard Award semifinalist for Outstanding Chef, said in a news release. “To be a leader in your community, you have to use your voice and you have to give back.”
According to the Foundation, Asheville was selected for the third iteration of the summit for its vibrant food scene, which has produced more than 20 James Beard Award-nominated and winning chefs and is a hub for the National Oceanic and Atmospheric Administration’s global climate database.
Also, for the city’s resiliency in the wake of Tropical Storm Helene, which devastated Western North Carolina in late September.
Clare Reichenbach, chief executive officer of the James Beard Foundation, said in a news release that Asheville’s independent restaurants epitomized resilience, tenacity and resourcefulness ― qualities needed to transform the food system.
“We’re grateful to Explore Asheville for championing our Good Food for Good mission by supporting this year’s Chef Action Summit, and thrilled to bring culinary leaders to this inspiring city as we train and mobilize our community towards a more sustainable and equitable food future,” Reichenbach said.
Houston, Texas and Princeton, New Jersey are previous host cities.
More than 200 participants are expected to attend, including the Foundations’ Chef Bootcamp for Policy and Change and Impact programs alumni, JBFA winners and nominees, and industry leaders from the culinary, hospitality, nonprofit, and corporate sectors will be in attendance.
The James Beard Foundation will hosts its biennial Chef Action Summit from April 6-8 in Asheville.
Asheville’s James Beard Foundation Chef Bootcamp alumni include Dissen and Katie Button ― founder of Cúrate, a James Beard Award-winner for Outstanding Hospitality.
“You don’t get into the hospitality industry as a career unless you love the feeling of feeding people. Now, watching disasters like Hurricane Helene and the wildfires in California, we’re seeing restaurants are often one of the first to respond ― feeding their communities.” Button said in a news release. “Now is the time for action and problem-solving, and hosting the Chef Action Summit here in Asheville helps spotlight the issue communities across the globe are facing in terms of food access and resilience.”
This year’s Chef Action Summit speakers will include Button, Dissen, Meherwan Irani of Chai Pani, and Ademola Oyefeso, international vice president and director of the Legislative and Political Action Department for United Food and Commercial Workers, is a confirmed speaker.
The complete program will be released.
Chefs inspired to “take their advocacy to the next level around the most pressing legislative and operational priorities” are welcome to attend.
James Beard Foundation has hosted events in Asheville before.
In 2014, the Celebrity Chef Tour was at The Market Place.
Last August, the nationwide initiative Taste America: Asheville featured JBFA nominee Silver Iocovozzi of Neng Jr.’s, who prepared a five-course dinner at Chai Pani, the winner of the 2022 JBFA winner for Outstanding Restaurant, in partnership with Explore Asheville.
Chef William Dissen holds a red snapper at The Market Place in Asheville Feb. 21, 2019.
The Chef Action Summit is a part of the tourism agency’s “Be Part of the Comeback” campaign, driving tourism post-Helene.
Vic Isley, president and chief executive officer of Explore Asheville and the Buncombe County Tourism Development Authority, said in a news release that the summit will unite local culinary and climate leaders and make a local economic impact.
“This timely and forward-looking event is a testament to Asheville’s reputation as a culinary capital and a hub for global climate science,” Isley said. “We are proud to host the James Beard Foundation and thought leaders from across the country, driving more than $200,000 in direct spending in our community when our businesses need it most and fostering conversations to shape meaningful policy for the future.”
Chef Action Summit
Where: Renaissance Asheville Downtown, 31 Woodfin Street, Asheville.
When: April 6-8.
Info: For more, visit jamesbeard.org/2025-chef-summit.
Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA Today Network. Tips, comments, questions? Email [email protected] or follow @PrincessOfPage on Instagram/Bluesky.
This article originally appeared on Asheville Citizen Times: James Beard Foundation selects Asheville as Chef Action Summit host city
