Born and raised in North Charleston, South Carolina, Amethyst Ganaway has poised herself as one of the most prominent chefs in the state and in the US. A true gem of the state of SC, she has extraordinary skill sets as a chef, food writer, recipe developer and content creator and Amethyst’s understanding of the hospitality, culinary, arts, and editorial industries is unlike any other. Amethyst uses her platform to champion Southern and African-American foodways and the foodways of the African Diaspora. For Amethyst, food is an entryway to talking about history, theology, agriculture, art, fashion, culture, and sustainability. Her 15+ years of experience in the food and beverage industry has led her to working in and leading mom and pop, corporate, and fine dining kitchens across the country including collaborations with institutions like National Geographic, MoFAD, Charleston Wine and Food, Certified SC, South Carolina State Museum, PBS, The Avery Research Center and The Smithsonian. In 2020, she was awarded the Les Dames d’Escoffier International Legacy Culinary Award, and in 2023 she was named a Black Women in Food honoree. Her extensive portfolio includes publications like The New York Times, Saveur, The Washington Post, Food & Wine, Garden & Gun and many more. Her debut cookbook, From the Roota to the Toota is set to come out in 2027.
