Bill Smith is the chef at Chapel Hill, North Carolina's Crook's Corner Restaurant and the author of Seasoned in the South: Recipes and Tales from Crook's Corner and Home, a New York Times best-selling cookbook and a Food & Wine Best-of-the-Best cookbook. Smith, a board member of the Southern Foodways Alliance, has twice been named a James Beard Foundation finalist for finest chef in the South and has been nominated for a Chef's Collaboration sustainability award.