Austin Sumrall lives out dream of owning his own restauran

Lucas, Lauren

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eGrove (Univ. of Mississippi)

University of Mississippi eGrove University of Mississippi News 9-24-2021 Alumnus Named 2021 "Seafood King" in Competition Lauren Lucas Follow this and additional works at: https://egrove.olemiss.edu/umnews Recommended Citation Lucas, Lauren, "Alumnus Named 2021 "Seafood King" in Competition" (2021). University of Mississippi News. 301. https://egrove.olemiss.edu/umnews/301 This Article is brought to you for free and open access by eGrove. It has been accepted for inclusion in University of Mississippi News by an authorized administrator of eGrove. For more information, please contact egrove@olemiss.edu. Search this website … SearchUM alumnus Austin Sumrall won out over chefs from 14 other states at the 2021 Great American SeafoodCook-Off in New Orleans. The McComb native owns White Pillars restaurant in Biloxi with his wife, Tresse.Submitted photoAlumnus Named 2021 ‘Seafood King’ in CompetitionAustin Sumrall lives out dream of owning his own restaurantSEPTEMBER 24, 2021 BY LAUREN LUCASOXFORD, Miss. – University of Mississippi alumnus Austin Sumrall recently won the 2021 GreatAmerican Seafood Cook-Off in New Orleans, representing the state of Mississippi in competitionagainst respected chefs from 14 other states.The field included Sumrall’s culinary hero, Tory McPhail, longtime head chef at Commander’s Palace.Sumrall, a 2020 James Beard Award nominee, completed his first culinary competition while enrolled inthe UM hospitality management program. The program hosted a culinary “throw down,” which Sumrallwon. He credits this competition for growing his confidence, also thanking his professors for alwaysbelieving in him, especially Jim Taylor, an associate professor of nutrition and hospitality management.“Austin was a work-hard, play-hard student who always seemed to impress his professors and peerswith his passion for the industry and life in general,” Taylor said.A native of McComb, Sumrall started his professional career in Oxford, working at Boure restaurantwhile attending college. He graduated in 2010 with a Bachelor of Science in Hospitality Management,with the dream of opening his own restaurant.“Immersing myself in the industry both from a school and work standpoint made me feel like I wasworking toward my goal each and every day,” Sumrall said.He said he was speechless when he won the Great American Seafood Cook-Off, noting that having hisfamily there made winning more special. His parents and son were in the audience and his wife, Tresse,was his sous chef for the day.For the competition, Sumrall prepared his signature progressive snapper dinner, which highlights thefish’s versatility by using it in a variety of ways.After graduating from Ole Miss, Sumrall studied at the Culinary Institute of America, earning hisAssociate of Culinary Arts. He also gained valuable experience working at restaurants such as Cochonin New Orleans and the Hot and Hot Fish Club in Birmingham,Alabama.In 2015, the Sumrall family moved back to Mississippi to pursueRead the story …Read the story …Follow us on socialCampus BriefsCivil Engineering Professor ReceivesMost-Cited Paper AwardOXFORD, Miss. – Peer recognition is arewarding experience for anyone, butUniversity of Mississippi researcher AmirMehrara Molan was elated when an articlehe co-authored recently received the MostCited Paper Award at the102nd Transportation Research Boardmeeting in the nation’s capital. TheInternational Journal of TransportationScience and Technology presented the civilengineeringMore Posts from this CategoryThank You To OurDonorsYoung Alumna Gives Back to Schoolof AccountancyOXFORD, Miss. – Stephanie JenningsTeague, of Chicago, sees her commitmentof $100,000 to the Patterson School ofAccountancy‘s new building at theUniversity of Mississippi as a means ofsaying “thank you.” “It is a way to show asmall token of my appreciation to OleMiss, the faculty and staff, and theaccountingMore Posts from this CategoryOle Miss In the NewsReuters: Keep an Eye on the MoneySupplyU.S. inflation roller coaster prompts freshlook at long-ignored money supply ByMichael S. Derby NEW YORK – Theamount of money sloshing around the U.S.economy shrank last year for the first timeon record, a development that someeconomists believe bolsters the case forU.S. inflation pressures continuing toNews Releases UM COVID-19 Video Gallery University Communications Ole Miss Homepage Ole Miss News BlogFacebookTwitterLin edInEmailCopyLinkSMSPrintFriendlySharFacebookTwitterInstagramLinkedInYouTubeChannelChef Austin Sumrall (left) and hiswife and sous chef, Tresse, prepdishes at the 2021 Great AmericanSeafood Cook-Off in New Orleans.Submitted photodreams of opening their own restaurant. In December 2017, theyopened White Pillars in Biloxi. Owning his own restaurant hashelped give Sumrall an important creative outlet, he said.“Every dish and concept we put out there is like putting a littlepiece of myself on a plate,” he explained. “Being able to pack out the dining rooms with people that arehere to eat my food is a feeling unlike any other.”For more information about the UM Department of Nutrition and Hospitality Management, visithttps://nhm.olemiss.edu/.FILED UNDER: ALUMNI NEWS, NEWS RELEASES, SCHOOL OF APPLIED SCIENCESRead the story …abate. The Federal Reserve’sMore Posts from this CategoryRetu rn  to  to p  o f  p a ge Copyright © 2023 · Th e Un iversity  o f  M ississ ip p i

Alumnus Named 2021  Seafood King  in Competition

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Alumnus Named 2021 Seafood King in Competition

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