THOM 5 | Fall / Winter 2015

FOODIE
{“Some of my fondest
childhood memories revolve
around food,” he says.
“There’s a special thing
that happens when you break
bread together.”
Written by
Susan Ray
Photographed by
Becky Stayner
Talking to Chef Chris Hastings, I quickly see “What’s for supper?” was not just a
simple question in the Charlotte, North Carolina home where he grew up. Food
was a way of life and planning for the evening meal was a large part of the day’s
conversation. “Some of my fondest childhood memories revolve around food.
There’s a special thing that happens when you break bread together.”
Chris’ mother and grandmother, who were both great home cooks, influenced
his love of cooking at a young age. His mother kept backyard food gardens and
shopped at the local farmers markets to prepare fresh and flavorful meals
for the family. In 1995, Chris brought this tradition to Birmingham when he
opened The Hot and Hot Fish Club with Idie, his wife and fellow chef. The pair
introduced the city to the farm-to-table trend before it became a national
movement, and in 2012, Chris was recognized for his influence on the region’s
cuisine when he won a James Beard Foundation Award for Best Chef of the
South.
Low Country INFLUENCE
Chris’ richest food memories trace back to Pawleys Island, South Carolina, the
charming stretch of shore where his family spent a lot of time in the summer.
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