In 2021, Chef Austin Sumrall represented Mississippi at the Great American Seafood Cook-off in New Orleans, La. Competing against 11 other U.S. states and Guam, Chef Austin took home the title of King of American Seafood with his dish, Gulf Snapper Three Ways.
Austin Sumrall, 2020 James Beard Nominee and the chef owner of White Pillars, has been working in restaurants for many years and has had a passion for cooking most of his life. Austin grew up on a cattle and horse ranch outside of McComb, Mississippi. He went on to graduate from the University of Mississippi with a degree in Hotel and Restaurant Management. Sumrall received classical training at the Culinary Institute of America in Hyde Park, New York and has worked for three different James Beard award winners with the title of “Best Chef: South”.
Chef’s vision for White Pillars is to provide a meaningful and memorable culinary experience crafted with locally sourced and seasonal ingredients in a beautiful and historical setting.