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'''Frank Stitt III''' (born [[1954]] in [[Cullman]]) is a chef, author and owner of [[Highlands Bar and Grill]], [[Chez Fonfon]], [[Bottega Restaurant]], and [[Bottega Café]], all located in [[Southisde]] Birmingham.
[[Image:Frank Stitt.jpg|right|thumb|Frank Stitt]]
'''Frank Stitt III''' (born [[1954]] in [[Cullman]]) is an award-winning chef and owner of [[Highlands Bar and Grill]], [[Chez Fonfon]], [[Bottega Restaurant]], and [[Bottega Café]], all located in [[Southside]] Birmingham.


After graduating high school, Stitt left Alabama, first for Boston's Tufts College, then to the University of California at Berkley. There, he became interested in fine cooking and worked his way into the kitchen of Alice Waters' Chez Panisse. From her he was introduced to food writer Richard Olney and became his assistant, becoming acquainted with Jeremiah Tower and Elizabeth David on the way.
Stitt, the son of a surgeon, grew up in Cullman. After graduating high school in [[1972]] he spent a year in Europe. He began his studies at Tufts College in Boston, Massachusetts, then transferred to the University of California at Berkley as a philosophy major. It was through philosophical treatises on food by authors such as Richard Olney and Elizabeth David that he developed an interest in cooking. He tried unsuccessfully to apprentice himself to area chefs, until Fritz Luenberger brought him on at his Casablanca restaurant.


While working in France with Olney, Stitt began developing the idea of marrying French cookery with Southern ingredients and traditional foods. After a few years of working in Paris, Stitt's mother mortgaged her house in order to fund the opening of Highlands Bar and Grill in Birmingham in November [[1982]]. The restaurant quickly became an institution. In [[1988]] Stitt opened a second restaurant, [[Bottega Restaurant]], borrowing on Italian traditions. Both restaurants spawned more casual siblings, [[Bottega Cafe]] adjoining Bottega and [[Chez Fon Fon]] next door to Highland's. His wife, [[Pardis Stitt|Pardis]] serves as hostess, heading the "front of house" staff at each location.
Stitt soon worked his way into the kitchen at Alice Waters' Chez Panisse. From her he was introduced to Olney, who was living in Provence and compiling a multi-volume ''TIME/LIFE'' series on cooking. He became Olney's assistant. While there he met other notable chefs and food writers such as Julia Child, Jeremiah Tower, and Simone Beck. He also took menial jobs, such as grape harvesting, that would allow him to learn more about foods. While there he began working on ideas for marrying Southern foods with French cooking techniques that would set the tone for his flagship restaurant.


Stitt's kitchens have directly influenced many local culinary talents, such as [[Chris Hastings]], owner of [[Hot and Hot Fish Club]]; [[Brian Somershield]], co-owner of [[Trattoria Centrale]]; and [[Mauricio Papapietro]], owner of [[Brick & Tin]]. His activism on behalf of locally-grown farm products has energized the area's local food movement.
After leaving France, Stitt worked in the Caribbean for a while before returning to Alabama in [[1979]]. He took a job as a sommelier at a wine shop and as an assistant food and beverage manager for [[Hugo's Rotisserie]] at the [[Hyatt House]] hotel while teaching cooking classes privately. He was unable to interest local banks in loaning him money to start his own restaurant, so he approached friends and family. His mother re-mortgaged her house to help out, and Highlands Bar and Grill opened in November [[1982]]. The restaurant quickly became a success, allowing Stitt to repay his investors within four years.


Stitt and his wife, [[Pardis Stitt|Pardis]], have been recognized by many publications and have won numerous national culinary awards. He was named the "Best Chef in the Southeast" in [[2001]] by the James Beard Foundation and was a [[2008]] finalist for the foundation's national "Outstanding Chef" award. He has also been recognized with a Lifetime Achievement Award from the Southern Foodways Alliance and his first cookbook, ''Frank Stitt's Southern Table'' has been a best-seller. Stitt was inducted into the [[Alabama Academy of Honor]] in [[2009]].
Stitt was named a "Rising Star of American Cuisine" by the James Beard Foundation in Greenwich Village, New York. He was invited to prepare a meal for the foundation's members, and treated them to baked grits with country ham, wild mushrooms, thyme and Parmesan cheese; braised and grilled rabbit with peppercorn and port wine sauces; onion marmalade; and chocolate Jack Daniels' ice cream with pecan butter cookies.


In [[1988]] Stitt opened [[Bottega Restaurant]] on [[Highland Avenue]], borrowing on Italian cooking traditions. Both restaurants spawned more casual siblings, [[Bottega Cafe]] adjoining Bottega in the [[Bottega Favorita]] building, and [[Chez Fonfon]] next door to Highlands. Stitt's wife, [[Pardis Stitt|Pardis]] serves as hostess, heading the "front of house" staff at each location.
Stitt's kitchens have directly influenced many local culinary talents, such as [[Chris Hastings]], owner of [[Hot and Hot Fish Club]]; [[Brian Somershield]], co-founder of [[Trattoria ZaZa]] and [[El Barrio]]; [[Dean Robb]], founder of [[Blueprint on 3rd]]; and [[Mauricio Papapietro]], owner of [[Brick & Tin]]. His activism on behalf of locally-grown farm products also energized the area's local food movement.
Stitt and his wife, [[Pardis Stitt|Pardis]], have been recognized by many publications and have won numerous national culinary awards. He was named the "Best Chef in the Southeast" in [[2001]] by the James Beard Foundation and was a [[2008]] finalist for the foundation's national "Outstanding Chef" award. He has also been recognized with a Lifetime Achievement Award from the Southern Foodways Alliance and his first cookbook, ''Frank Stitt's Southern Table'' has been a best-seller. Stitt was inducted into the [[Alabama Academy of Honor]] in [[2009]]. In November [[2019]] a sculpture entitled, "[[Frank's Table]]" was dedicated at the east end of the [[Rotary Trail]] on [[1st Avenue South]]. The work was was commissioned as part of the Alabama-Mississippi Chapter of the National Multiple Sclerosis Society's "Legacy of Leadership" program to honor Stitt.
Stitt was inducted into the [[Alabama Business Hall of Fame]] in [[2023]].


==Publications==
==Publications==
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==References==
==References==
* "Local chef called rising star." (December 15, 1988) {{BPH}}, p. D2
* Rodenwald, James. (October 2002) "A star fell on Alabama."  ''Gourmet Magazine''
* Rodenwald, James. (October 2002) "A star fell on Alabama."  ''Gourmet Magazine''
* Carlton, Bob (November 16, 2008) "20 years of favorites." ''Birmingham News''
* Carlton, Bob (November 16, 2008) "20 years of favorites." {{BN}}
* Hagood, Kathy (February 2012) "What makes Frank Stitt cook?" ''Business Alabama''
* Condon, Amy Paige (October 1, 2012) "[http://www.localpalatemag.com/blogs/food-dining/item/frank-stitt-s-true-south.html Frank Stitt’s True South: Commemorating Frank Stitt's 30 Years in Birmingham, Alabama]" ''The Local Palate''
* West, Ty (December 16, 2020) "Nine months in, Frank Stitt's restaurants still evolving." {{BBJ}}


==External links==
==External links==
*[http://www.southernfoodways.com/hall_LA_stitt.shtml Frank Stitt bio] at Southern Foodways Alliance
* [http://southernfoodways.org/hall_of_fame/lifetime/lifetime_awards_stitt.html Frank Stitt bio] at Southern Foodways Alliance
*[http://www.highlandsbarandgrill.com/press/index.html Highlands Bar and Grill] list of Stitt's awards and press
* [http://www.archives.alabama.gov/famous/academy/f_stitt.html Frank Stitt bio] at the Alabama Academy of Honor
*[http://books.google.com/books?id=lLGgAAAACAAJ&dq=Frank+Stitt ''Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill''] ISBN: 1579652468
* [http://www.highlandsbarandgrill.com/press.php Highlands Bar and Grill] list of Stitt's awards and press


{{DEFAULTSORT:Stitt, Frank}}
{{DEFAULTSORT:Stitt, Frank}}
[[Category:1954 births]]
[[Category:1954 births]]
[[Category:Living people]]
[[Category:Living people]]
[[Category:Cullman graduates]]
[[Category:Authors]]
[[Category:Authors]]
[[Category:Chefs]]
[[Category:Chefs]]
[[Category:Restauranteurs]]
[[Category:Restaurateurs]]
[[Category:Alabama Academy of Honor]]
[[Category:Alabama Academy of Honor]]
[[Category:Alabama Business Hall of Fame]]

Latest revision as of 15:46, 7 August 2023

Frank Stitt

Frank Stitt III (born 1954 in Cullman) is an award-winning chef and owner of Highlands Bar and Grill, Chez Fonfon, Bottega Restaurant, and Bottega Café, all located in Southside Birmingham.

Stitt, the son of a surgeon, grew up in Cullman. After graduating high school in 1972 he spent a year in Europe. He began his studies at Tufts College in Boston, Massachusetts, then transferred to the University of California at Berkley as a philosophy major. It was through philosophical treatises on food by authors such as Richard Olney and Elizabeth David that he developed an interest in cooking. He tried unsuccessfully to apprentice himself to area chefs, until Fritz Luenberger brought him on at his Casablanca restaurant.

Stitt soon worked his way into the kitchen at Alice Waters' Chez Panisse. From her he was introduced to Olney, who was living in Provence and compiling a multi-volume TIME/LIFE series on cooking. He became Olney's assistant. While there he met other notable chefs and food writers such as Julia Child, Jeremiah Tower, and Simone Beck. He also took menial jobs, such as grape harvesting, that would allow him to learn more about foods. While there he began working on ideas for marrying Southern foods with French cooking techniques that would set the tone for his flagship restaurant.

After leaving France, Stitt worked in the Caribbean for a while before returning to Alabama in 1979. He took a job as a sommelier at a wine shop and as an assistant food and beverage manager for Hugo's Rotisserie at the Hyatt House hotel while teaching cooking classes privately. He was unable to interest local banks in loaning him money to start his own restaurant, so he approached friends and family. His mother re-mortgaged her house to help out, and Highlands Bar and Grill opened in November 1982. The restaurant quickly became a success, allowing Stitt to repay his investors within four years.

Stitt was named a "Rising Star of American Cuisine" by the James Beard Foundation in Greenwich Village, New York. He was invited to prepare a meal for the foundation's members, and treated them to baked grits with country ham, wild mushrooms, thyme and Parmesan cheese; braised and grilled rabbit with peppercorn and port wine sauces; onion marmalade; and chocolate Jack Daniels' ice cream with pecan butter cookies.

In 1988 Stitt opened Bottega Restaurant on Highland Avenue, borrowing on Italian cooking traditions. Both restaurants spawned more casual siblings, Bottega Cafe adjoining Bottega in the Bottega Favorita building, and Chez Fonfon next door to Highlands. Stitt's wife, Pardis serves as hostess, heading the "front of house" staff at each location.

Stitt's kitchens have directly influenced many local culinary talents, such as Chris Hastings, owner of Hot and Hot Fish Club; Brian Somershield, co-founder of Trattoria ZaZa and El Barrio; Dean Robb, founder of Blueprint on 3rd; and Mauricio Papapietro, owner of Brick & Tin. His activism on behalf of locally-grown farm products also energized the area's local food movement.

Stitt and his wife, Pardis, have been recognized by many publications and have won numerous national culinary awards. He was named the "Best Chef in the Southeast" in 2001 by the James Beard Foundation and was a 2008 finalist for the foundation's national "Outstanding Chef" award. He has also been recognized with a Lifetime Achievement Award from the Southern Foodways Alliance and his first cookbook, Frank Stitt's Southern Table has been a best-seller. Stitt was inducted into the Alabama Academy of Honor in 2009. In November 2019 a sculpture entitled, "Frank's Table" was dedicated at the east end of the Rotary Trail on 1st Avenue South. The work was was commissioned as part of the Alabama-Mississippi Chapter of the National Multiple Sclerosis Society's "Legacy of Leadership" program to honor Stitt.

Stitt was inducted into the Alabama Business Hall of Fame in 2023.

Publications

  • Stitt, Frank. (2004) Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill. New York: Artisan Books. ISBN 1579652468
  • Stitt, Frank (2008) Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food. New York: Artisan Books. ISBN 1579653022

References

External links

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