Producer Spotlight of the Day: Mashama Bailey

Mashama Bailey

Mashama Bailey is a celebrated American chef and co-owner of the acclaimed restaurant The Grey, located in Savannah, Georgia. She has gained international recognition for her ability to elevate traditional Southern flavors while honoring the complex history of the region. Through her work, she bridges the gap between personal heritage and professional culinary excellence.

Background

Born in the Bronx and raised in Queens, Bailey maintained a deep connection to the American South through her family roots in Georgia. She spent significant time during her youth in Savannah and Waynesboro, where she first learned the fundamentals of cooking from the women in her family. She later formalized her training at the Institute of Culinary Education in New York City and refined her techniques at La Varenne in Burgundy, France.

Signature Work

Bailey is best known for her transformative approach to Port City Southern cuisine at The Grey, which is housed in a meticulously restored 1938 art deco Greyhound Bus Terminal. Her menu is widely praised for being soulful rather than strictly traditional, offering a dining experience that feels both familiar and elevated. She has expanded her culinary footprint beyond Savannah, including the opening of L’Arrêt by The Grey in Paris, which showcases her global perspective on regional cooking.

Philosophy

Her culinary philosophy centers on the belief that food is a powerful medium for storytelling and community connection. She approaches her craft by respecting the ingredients and traditions of the Lowcountry while applying modern techniques to create nuanced, layered flavors. By focusing on the history of the ingredients she uses, she ensures that every dish serves as a reflection of the cultural landscape of the South.

Recognition

In 2022, Bailey made history as the first Black woman to win the James Beard Foundation Award for Outstanding Chef, a milestone in the American culinary industry. Her restaurant, The Grey, was named the 2017 Restaurant of the Year by Eater and has consistently appeared on lists of the best dining destinations in the United States. Furthermore, she was honored on the Time100 list of the world’s most influential people in 2026 for her contributions to the culinary arts.

Signature Recipe

Lowcountry Shrimp and Grits

A classic, comforting dish featuring succulent shrimp served over creamy, stone-ground grits with a savory, aromatic sauce.

Prep time: 20 min | Cook time: 30 min | Total time: 50 min | Yield: 4 servings | Difficulty: Medium

Ingredients

• 500g large shrimp, peeled and deveined
• 200g stone-ground white grits
• 500ml chicken stock
• 500ml whole milk
• 100g unsalted butter
• 150g smoked bacon, diced
• 2 cloves garlic, minced
• 1 bunch green onions, sliced
• 1 tsp smoked paprika
• Salt and black pepper to taste

Instructions

1. Bring the chicken stock and milk to a gentle boil in a medium saucepan, then whisk in the grits.
2. Reduce the heat to low and simmer the grits, stirring occasionally, for about 25 minutes until they reach a creamy consistency.
3. Stir in half of the butter and season with salt to taste, then cover to keep warm.
4. In a large skillet, cook the diced bacon over medium heat until crisp, then remove the bacon and leave the rendered fat in the pan.
5. Add the shrimp to the skillet and sear for 2 minutes per side until pink and opaque.
6. Add the garlic and smoked paprika to the skillet, cooking for one minute until fragrant, then stir in the remaining butter and green onions.
7. Serve the shrimp and pan sauce immediately over a generous portion of the warm grits.

Notes

For the best texture, use high-quality stone-ground grits rather than instant varieties. Garnish with extra sliced green onions or a dash of hot sauce for added brightness. This dish pairs well with a crisp white wine or a light, refreshing iced tea.