Kelly Fields is a chef and author of The Good Book of Southern Baking (Lorena Jones Books, 2020.) Fields has traveled extensively and worked internationally throughout her career, and has garnered national recognition at the helm of her former restaurant, Willa Jean, including the James Beard Foundation’s Outstanding Pastry Chef award in 2019. In addition, Fields has been featured in Saveur, Bon Appétit, National Geographic, Food & Wine among others.
In 2016 Eater New Orleans awarded Fields the “Chef of the Year” and “Reader’s Choice" Awards and Dessert Professional Magazine included Fields as one of the “Top Ten Pastry Chefs in North America.” She was featured in Garden & Gun Magazine's “Most Influential Women of the South," and listed in Southern Living magazine as one of the “Five Best Kitchen Magicians of the South.”
Fields’ most recent achievement, The Good Book of Southern Baking, has been named one of the best cookbooks of the year by The New York Times Book Review, Bon Appétit, The Atlanta Journal-Constitution, Garden & Gun, and The LA Times.
Fields is currently working as a consultant and enjoying gardening, traveling, reading, photography, and fishing.