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Rebecca Lang is Southern cooking authority, television personality, keynote speaker and is the author of seven cookbooks. Born and raised in South Georgia, she is a ninth generation Southerner. Rebecca learned to cook from her two grandmothers, then apprenticed with Nathalie Dupree before being classically trained at Johnson & Wales University.
She has appeared as a judge on Chopped Junior on Food Network, Fox & Friends Weekend, multiple segments on QVC, WGN America’s Midday News, and numerous regional and local networks. Rebecca and her cooking have been featured in The Wall Street Journal, Southern Living, The Atlanta Journal-Constitution, The Washington Post, the Houston Chronicle, Wine Enthusiast, FoxNews.com, The Daily Meal, Glamour, Coastal Living and Fitness magazines. She serves as a Contributing Editor to Southern Living and also teaches cooking classes across America.
Rebecca has worked as a spokesperson for some of Georgia’s finest produce including Vidalia Onions and Georgia Blueberries. Her book Fried Chicken, was chosen by the Los Angeles Times as one of the best cookbooks of 2015. Recently she was beyond honored to be chosen as one of the all-female chef crew to cook at the James Beard House for Nathalie Dupree’s 80th Birthday Celebration in October 2019.
She lives in Athens, Georgia, with her husband Kevin, and their children, Camden and Adair; and their Cavalier King Charles Spaniel, Cee.