Advocacy, Asheville & Action: Reflections from the James Beard Chef Action Summit

The James Beard Foundation Chef Action Summit is one of the most energizing gatherings in the world of food advocacy, and attending the third annual summit in Asheville, North Carolina was nothing short of inspiring.

Hosted in a city still demonstrating remarkable community resilience following Hurricane Helene, the setting reminded us that climate events aren’t theoretical—they’re lived experiences. Asheville welcomed us with grace, offering a powerful environment to explore the intersection of sustainability, food justice, and policy reform.

The summit brought together over 300 chefs, organizers, policy experts, and thought leaders to strategize around how we can influence the future of food—on the local, state, and federal levels. From hands-on workshops to story-driven panels, the programming focused on everything from climate adaptation and equitable labor practices to mental health in the kitchen and the urgency of chef-led food systems change.

As always, one of the most meaningful parts of an event like this is the chance to connect—both with longtime friends and new collaborators. The room was filled with passionate, committed individuals who are all-in on creating a better food future. I was especially grateful to Chef William Dissen, who not only hosted several of us with warmth and hospitality, but also delivered a powerful talk and threw a truly unforgettable gathering at his restaurant, The Market Place.

This summit was also a chance to reconnect with industry legends I deeply admire—like Eric Gabrynowicz, who I hadn’t seen since we cooked together at the James Beard House nearly a decade ago.

Thanks to the tireless work of organizers like Anne McBride, Clare Reichenbach, Janelle Benjamin, Megan Storms, and Emily Yasol, this gathering continues to grow in depth, reach, and impact. Events like these equip chefs with the tools, relationships, and energy needed to fight for a food system that is not only delicious—but just, resilient, and sustainable.

Photo Credit: All images courtesy of James Beard Foundation / Reese Moore Photography.
Photos are shared with permission for promotional use related to the 2025 Chef Action Summit.