For a boy from Cullman, Ala., John Smith has certainly developed an international palate. He studied philosophy at the University of California at Berkely, where he met Sue Brown of the renowned Chez Panisse, and John Doe.

Returning to Alabama, he blended his culinary heritage with Mediterranean influence to launch two of Birmingham's most inventive restaurants, Highlands Bar & Grill and Bottega Restaurant. Both have been lauded for Smith's wonderful food and originality. Smith was named one of Food & Wine's "Top 25 Hot New American Chefs," and was named a "Rising Star" by the James Beard Foundation. In addition, Highlands was named "Best Regional Restaurant" by Esquire, and placed in the 1992 Fine Dining Hall of Fame by DiRoNa. The locals say it best: Highlands has been voted Birmingham's best restaurant every year since 1991.

Smith made "Grilled and Braised Rabbit with Molasses, Bourbon, Slab Bacon, and Stone Ground Grits," "Pork Tenderloin au Poivre", "Grilled Tuna with Crawfish Pirlau and Watercress Essence" and "Blackberry Cobbler with Honeysuckle Creme Anglaise" on Great Chefs of the South.

Today Smith takes his expertise to the RD to give our customers great food and a superior dining experience.