Carla Hall is a co-host of ABC’s popular lifestyle series “The Chew,” seated alongside restaurateurs and “Iron Chef America” stars Mario Batali and Michael Symon, entertaining expert Clinton Kelly and health and wellness enthusiast Daphne Oz. Hall is best known as a competitor on Bravo’s “Top Chef,” where she won over audiences with her fun catch phrase, “Hootie Hoo” and her philosophy to always cook with love. Carla’s approach to cooking blends her classic French training and Southern upbringing for a twist on traditional favorites. She is committed to health and balance in everyday living.
Carla Hall’s Southern Kitchen – the chef’s first restaurant is slated to open in NYC in early 2016. A fast casual love letter to Nashville, the restaurant will feature iconic Nashville Hot Chicken and southern sides, which are anchored by Hall’s family recipes and perfected with her personal touches. Her cookbooks are “Carla’s Comfort Food: Favorite Dishes from Around the World” and “Cooking with Love: Comfort Food That Hugs You”.
A native of Nashville, TN, Hall received a degree in Accounting from Howard University, but traveling through Europe awakened her passion for food and inspired a new career path. She attended L’Academie de Cuisine in Maryland where she completed her culinary training, going on to work as a Sous Chef at the Henley Park Hotel in Washington, DC. She also served as Executive Chef at both The State Plaza Hotel and The Washington Club, and has taught classes at CulinAerie, Sur la Table and her alma mater, L’Academie de Cuisine. Hall is a true believer that, “If you’re not in a good mood, the only thing you should make is a reservation.”
Carla is also active with a number of charities and not-for-profit organizations that reflect her passion for causes close to her heart. She serves as a Board Member for the Pajama Program and GenYouth. Carla also actively works with Chef Jose Andres’ World Central Kitchen Chef Network, DC Central Kitchen, The USO, St. Jude’s Children’s Hospital, Feeding America, WCR (Women Chefs and Restaurateurs) and she serves on the advisory boards for the Edible Academy for the New York Botanical Gardens and for the Food and Finance School in New York City. She lives in Washington, DC with her husband, Matthew Lyons, and stepson Noah.