Scott Peacock, executive chef of Watershed in Decatur: An Alabama native and former chef to two Georgia governors, he wrote "The Gift of Southern Cooking: Recipes and Revelations From Two Southern Chefs" (Knopf, $29.95) with his friend and mentor Edna Lewis, widely hailed as the country's top authority on traditional Southern cooking. Fresh, locally grown produce and unadulterated flavors are the backbone of Watershed's menu, which is particularly known for its fried chicken nights on Tuesdays.

Linton Hopkins, executive chef/owner of Restaurant Eugene in Buckhead: Hopkins cooked at Brennan's and Mr. B's Bistro in New Orleans as well as D.C. Coast in Washington before returning to his hometown of Atlanta to open his own place with his wife, Gina. His sophisticated cuisine marries global influences with Southern flavors in dishes such as pan-seared Hudson Valley duck foie gras with Benton's country ham, buttermilk biscuits and Tennessee sorghum. He offers prix fixe Sunday suppers with more traditional offerings such as country-fried steak and lemon buttermilk chess pie.

Virginia Willis, Atlanta, culinary TV producer, teacher and writer (who frequently contributes to this section): Willis, who was born in Augusta, learned to fry chicken from her mother and grandmother, and apprenticed for Nathalie Dupree's PBS cooking show. She also worked at La Varenne cooking school in Burgundy, France. Today she produces several cooking shows for TBS, including "Home Plate" with Marvin Woods, with whom she co-wrote a cookbook.

Sonya Jones, chef/owner of Sweet Auburn Bread Co. downtown: A native Atlantan and graduate of the Culinary Institute of America in Hyde Park, N.Y., Jones has never strayed from her Southern roots in the kitchen. Her tiny bakery in Sweet Auburn Market (which will reopen soon, after being revamped) specializes in childhood-inspired sweets. She is especially known for her sweet potato cheesecake, which has earned praise from former President Bill Clinton and, more recently, Food Network diva Rachael Ray, who featured it in one of her books.