She can cook up a mean bouillabaisse with fennel and Pernod. Which is what snagged an episode win for cheftestant Lindsay Autry on Top Chef Season 9 (she finished the season in third place). But anyone who’s eaten Autry’s food knows that’s just the beginning.
In 2015, she launched her own catering business, Fin & Feather, in Palm Beach, Florida. On her roots-rocking menu, the North Carolina–born Autry features southern specialties like smoked, braised short ribs and sweet-tea-brined fried chicken with buttermilk biscuits, adding Mediterranean touches along the way. “It’s southern soulful cuisine inspired by Florida-coastal living, and seasonal ingredients,” Autry says. Pretty important for a cook who grew up on a farm.
Mentored by fellow Johnson & Wales University alum chef Michelle Bernstein, at Miami’s Azul, Autry later opened Bernstein’s MB in Cancun, Mexico, as sous chef, and her restaurant at the Omphoy Ocean Resort as executive chef. Autry has also cooked at the Sundy House in historic Delray Beach. And let’s not forget Autry’s newest title, the regional Princess of Pork, for winning the Miami leg of nose-to-tail cooking (and butchering) competition Cochon 555.
Donating her time is also important to Autry, who is currently chairman of Taste of the Nation Palm Beach. She supports Hospice and the local American Culinary Federation, and co-chaired Canstruction 2015, which benefitted the Palm Beach County Food Bank.