Kelsey Barnard Clark is living the dream on her Dothan, Ala., farm, surrounded by her family and a menagerie of pets. Since winning Season 16 of “Top Chef” in 2019, Clark has built a culinary empire rooted in Southern tradition, from running her acclaimed restaurant and catering company, KBC, to writing cookbooks that celebrate the flavors of home.
Clark’s passion for cooking started at a young age. In middle school, she became obsessed with baking, and by 16 she was already catering her first event.
“I’ve been in the kitchen for as long as I can remember,” she says. “There’s not a single memory where I’m not cooking something.”
Her baking skills quickly caught the attention of people in her hometown of Dothan, who began asking her to make custom cakes.
“I was still in high school when I started getting requests for cakes, like a car‑themed cake for a 6-year-old’s birthday,” she says. “This was before YouTube and social media, so I went to Barnes & Noble and bought cake decorating books and read everything I could about working with fondant and shaping a cake into a car.”
Clark soon discovered her true calling was creating decadent meals. After graduating from high school, she honed her craft at the Culinary Institute of America (CIA) in Hyde Park, N.Y., then trained at Michelin‑starred restaurants in New York City — specifically Café Boulud and Dovetail — before returning to Dothan in 2012 to open her catering company, followed by her restaurant, KBC, in 2013.
“I’m not really a big social-scene person, but I love taking care of people and hosting,” she says. “There’s no better way to make people happy than serving them a homemade meal, and that quickly became my love language.”
Photo By Antonis Achilleos
Sharing Her Love Of Outdoor Cooking
Through her cookbooks, Clark invites readers into her world of good food, warm gatherings and Southern charm. Her next one, “The Flavor of Fire: Recipes for Grilling & Smoking with Southern Flair,” will ignite kitchens — and patios — when it’s released next year. Billed as a guide to outdoor cooking, the book dives deep into the art of grilling.
“It’s very focused on technique and teaching you how to cook just about anything on a grill,” Clark explains. “I’m not just giving you a brisket recipe — I’m explaining why we cook it low and slow, so you can recreate it perfectly at home.”
Still, “The Flavor of Fire” isn’t just for die-hard pitmasters. Clark promises a laid‑back, approachable style that makes outdoor cooking less intimidating.
“I want home cooks to feel confident around the grill,” she says. “You don’t have to be a grill master to cook like one.”
Clark first fell in love with outdoor cooking while running the catering side of KBC.
“Even as a chef, I used to think grilling just wasn’t my thing,” she says. “But with catering, especially for events like weddings on the beach, where there’s no electricity, I had to figure it out. That’s when I really started mastering the art of cooking outdoors.”
At home, Clark swaps the bustle of the restaurant for cozy family meals with her husband of 10 years, Deavours, and their son, Monroe, 8, and daughter, Evelyn "June," who turns 5 this month. The kids are her eager sous-chefs, always ready to knead dough, stir or taste as needed.
“Last week, we had a pizza night, and the kids each made their own,” Clark says. “We also make smoothies almost every morning — I created mini smoothie monsters, and now they love making them. They’re at that fun age where they’re really getting into cooking and can help, which I love.”
While celebrated for her French-influenced Southern cuisine — rooted in family traditions and seasonal ingredients — Clark is equally known for putting a lighter spin on classic American dishes.
At KBC, one of Clark’s signature entrées is her reimagined country-fried steak: crispy, cubed steak served alongside a bright arugula salad with slivered grapes and a Champagne vinaigrette — a fresh twist on the heavy classic.
“My dad’s a doctor, and my mom owns a gym, so I grew up in an active, health-conscious family,” she says. “Honestly, I don’t like how I feel after eating heavy meals or fried foods all the time. A chef’s love language is making people feel happy. For me, that means not serving something that leaves you feeling weighed down. I want you to walk out the door feeling great.”
Photo By Antonis Achilleos
A Culinary Star Is Born
In 2019, Clark made history as the first Southerner to win “Top Chef.” Since then, she has become a familiar face on Food Network, appearing on shows like “Guy’s Grocery Games,” “Tournament of Champions,” “Chopped” and “Bobby’s Triple Threat.” She’s also the author of two cookbooks — “Southern Grit: 100+ Down-Home Recipes for the Modern Cook” (2021) and “Southern Get-Togethers: A Guide to Hosting Unforgettable Gatherings” (2024).
For Clark, competing on “Top Chef” was more than a challenge — it was a life-changing journey.
“I’d never had that level of attention before,” she admits. “Overnight, it went from people not knowing about me or my restaurant to people making special trips to Dothan just to dine at KBC. Suddenly, my restaurant was a destination.”
Blending her passion for cooking with her love of hospitality, Clark delights in creating dishes and experiences that bring people together — whether at her restaurant or around her own table.
In “Southern Get-Togethers,” Clark shares her favorite entertaining tips.
“Everything you need to know about hosting is truly in that book, even down to what to worry about and what to let go,” she says. “I’m so passionate about hosting, and as a caterer who works in people’s homes, it breaks my heart to hear someone say they hate hosting, simply because they don’t know where to start. I want to help people feel confident and enjoy welcoming others into their space.”
At home, she tends raised beds bursting with collard greens, okra, tomatoes and fresh herbs, alongside a chicken coop that keeps her supplied with fresh eggs. Her backyard is more than just a place to relax — it’s an extension of her kitchen and a constant source of inspiration for outdoor gatherings.
“I first got into gardening while on ‘Top Chef,’ when we each had to care for our own plot bed,” Clark says. “I never thought I had a green thumb, but I found myself wanting to spend more and more time out there — piddling around, picking and watching my plants grow.”
When she returned to Dothan, she made good on a promise to herself to start her own garden.
“One of the wonderful things about my garden is the beehives. Not only do they give me fresh honey, but the pollination is incredible — my zucchini and squash grow to 10 times their usual size. Of course, the bees and flowers also attract birds, so there’s a lot more action than in the average garden, and I’m very mindful of that.”
A lifelong animal lover, Clark has three rescue dogs, 15 chickens and a cat.
“I’ve always been completely obsessed with animals,” she says. “I’m on the board of our local animal shelter and try to help with fundraising and raising awareness about all of the animals that need homes.”
On her days off, Clark enjoys spending time with her family and animals, exercising, traveling and relaxing at her family’s beach house.
“Cooking new dishes, traveling and meeting new people make me happy,” she says.
Looking ahead, she envisions more cookbooks and more television appearances.
“I still see myself as a work in progress,” she admits. “It’s always been a dream to host a cooking show and to be respected not just as someone who cooks but as someone with deep knowledge about food.”
Whether she’s working in her garden, welcoming guests to KBC or sharing her hosting secrets in print, Clark’s mission remains the same: to bring people together over unforgettable meals and genuine Southern hospitality.