Andrea Reusing is the executive chef of the Durham Hotel, which opened in downtown Durham, North Carolina in July 2015, and the chef and owner of Lantern in Chapel Hill. The recipient of the James Beard Award for Best Chef Southeast in 2011, Reusing collaborates with small farms and producers in across North Carolina and is an advocate for food policy change.
Reusing was the founding chef and general manager of Enoteca Vin, the critically acclaimed wine bar and restaurant in Raleigh. In 2002, Reusing opened her own restaurant, Lantern in Chapel Hill, where she combines North Carolina ingredients with Asian flavors, earning accolades including America’s Top 50 Restaurants from Gourmet and one of America’s 50 Most Amazing Wine Experiences from Food & Wine. At the Durham, Reusing revives American melting pot and hotel classics, and casts them in a modern light at the restaurant and rooftop bar.
In 2011, Reusing published her first cookbook, Cooking in the Moment: A Year of Seasonal Recipes. An absorbing year-long journey in her home kitchen as she cooks for family and friends, the book was named one of the most notable cookbooks of the year by the New York Times.
Reusing serves on the boards of the Center of Environmental Farming Systems, Chefs Collaborative, and Chefs Action Network. In 2013, she gave a TEDx Talk at the University of North Carolina calling on the food world to make a place at the table for farm workers.