Food & Drink

A Day in the Life of Frank Stitt

Spend a day in the kitchen with Birmingham's legendary chef

August/September 2013

View as Slideshow

Chef Frank Stitt has become synonymous with Southern food in Birmingham.

photo: William Hereford

Stitt prepares for the day.

photo: William Hereford

Addressing the staff at Highlands before the evening rush.

photo: William Hereford

Flatiron steak with potato gratino at Bottega Café.

photo: William Hereford

Afternoon light filters into the café bar.

photo: William Hereford

Stitt checks in with diners at Highlands.

photo: William Hereford

The charcuterie plate.

photo: William Hereford

Notes on the menu from Chez Fonfon.

photo: William Hereford

Stitt and his wife, Pardis.

photo: William Hereford

Stitt takes a rare moment of rest.

photo: William Hereford

Behind the bar at Chez Fonfon.

William Hereford

Lemon meringue tart at Chez Fonfon.

photo: William Hereford

Stitt adds final touches to the grilled wild king salmon at Highlands Bar and Grill.

photo: William Hereford

A frozen sweet treat at Bottega Café.

photo: William Hereford

Working the line at Bottega Café.

photo: William Hereford

Hot from the kitchen at Chez Fonfon.

photo: William Hereford

Awaiting a table at Chez Fonfon.

photo: William Hereford

A Chez Fonfon waiter shuttles drinks from the bar.

photo: William Hereford

Grilled Manchester Farms quail with a 20-Year Tawny Port, Pencil Cob grits, pickled carrots, and turnips at Highlands.

photo: William Hereford

Stitt speaks with guests at Highlands.

photo: William Hereford

Chez Fonfon storefront entices passerby.

photo: William Hereford

The boules court behind Chez Fonfon.

photo: William Hereford

Bottega sits on the edge of Birmingham’s Five Points district.

photo: William Hereford

The chef and his wife, Pardis, at Highlands.

photo: William Hereford

Stitt prepares dishes in the kitchen at Highlands.

photo: William Hereford

Stitt holds carefully-selected mushrooms before cooking.

photo: William Hereford

Stitt traverses between his restaurants throughout the day.

photo: William Hereford