This article was created by Yareli Parra for Cook Concern in 2020 and updated in 2025.

 

What’s the first thing that comes to your mind when you hear about “Soul Food”? Maybe slavery? Cuisine from the southeastern United States? African culture? Yes, it’s a combination of all these elements. The term “soul” was an expression used by African American slaves to distinguish themselves, a symbol of brotherhood. From this word, we get terms like soul music, soul sister, soul brother, and, of course, soul food.

Bob Jeffries noted in his book Soul Food Cookbook that “While all Soul food is Southern food, not all Southern food is Soul.” It’s common to confuse Soul Food and Southern Food, but the key difference is that Soul Food emerges from the slave experience in the southern United States, whereas Southern Food reflects a broader black cultural heritage.

The traditional hallmark of Soul Food is its abundance, featuring dishes made from beans, greens, cornmeal, and pork. Pork, in particular, plays a central role, with every part of the animal being utilized. Today, Soul Food is much more than its origins. More and more chefs in this genre have worked to reinvent it while preserving its essence. What began as a type of food made by African Americans for African Americans in the southeastern U.S. has now spread globally—not as a representation of hardship and poverty, as it once was, but with a homemade and commercial appeal.

Who are the chefs who have contributed to modern Soul Food? Let’s meet three of them.

 

Tanya Holland

Tanya Holland is a professional Soul Food chef, cookbook author, television host, and the chef who put Oakland on the culinary map. Through her restaurant, Brown Sugar Kitchen, which for many years has been a benchmark of Soul Food cuisine, and her cookbooks, she has showcased an inventive and modern take on Soul Food, without forgetting the traditional touch that defines her.

Her style of cooking is defined by preparing dishes with organic, seasonal, and locally grown ingredients, offering a unique representation of Tanya Holland’s approach. In both her projects and her books, she presents classic Soul Food options and recipes featuring dishes such as Buttermilk Fried Chicken, Cornmeal Waffles with Fried Chicken, Creole Meatloaf, Buttermilk Biscuits, and Macaroni & Cheese, all with her personal touch. Her approach blends French techniques with the culinary culture she absorbed during her travels.

 

 

In addition to presenting modern Soul Food, another defining trait of Tanya’s cuisine is its focus on comfort classics. For her, it’s crucial that people feel comfortable with what they consume, stating that the essence of comfort food is what people desire.

Jason Fullilove

 

Jason Fullilove, a chef from Cleveland, Ohio, elevates traditional African American Soul Food with a modern touch.

At his now-closed restaurant, Barbara Jean, Fullilove dedicated about five years of his life to elevating Soul Food gastronomy to a more sophisticated level. He infused the cuisine with global influences from his travels while maintaining a strong focus on African-American culinary traditions. His approach emphasized meats, grains, fermentation, and offal, creating a unique and refined take on Soul Food.

Through this work, Fullilove established himself as one of the key chefs contributing to the evolution of modern Soul Food.

 

 

Deborah Van Trece

Soul Food chef Deborah Van Trece defines her concept of Soul Food as more than just being rooted in the South. She believes that Soul Food is about the soul and passion put into the cooking, no matter where in the world you come from. To her, it’s an expression of love for both ingredients and diners.

During her travels, she had the opportunity to cook and learn from local chefs, experiences that helped shape and refine her unique Soul Food style.

Her restaurant, Twisted Soul, became the platform where she expanded her culinary vision, creating something truly innovative. She reinvented simple Soul Food staples and basic local dishes, elevating them with meticulous research into ingredients, techniques, and the characteristics of spices and herbs.

With the contributions of these and other Soul Food chefs, there’s no doubt that Soul Food will continue to evolve and transcend cultural and geographical boundaries.