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, where she combines North Carolina ingredients with Asian flavors. She is the recipient of the James Beard Award for “Best Chef: Southeast” in 2011. Her first book Cooking in the Moment: A Year of Seasonal Recipes 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.