Picture a pastry chef whose biscuits and cornbread could make your heart sing—meet Kelly D Fields! Hailing from Pasadena, Texas, this James Beard Award-winning culinary star has redefined Southern baking with her New Orleans bakery, Willa Jean. Her cookbook, The Good Book of Southern Baking, is a love letter to the South’s cozy, soul-warming flavors, blending tradition with a playful twist.
From her early days learning to bake with her mom to running a beloved restaurant named after her sassy grandmother, Fields’s journey is one of grit, creativity, and a whole lot of buttermilk. Let’s dive into the story of a chef who’s made Southern baking an art form!
The Making of Kelly D Fields
Born in Ohio but raised in Charleston, South Carolina, Kelly Fields grew up in a Lowcountry family where baking was a weekend ritual. Her mother, Shari, whipped up cakes and pies, while young Kelly traded dish duty for a chance to cook dinner, captivated by her family’s cookbooks. Her grandmother, Willa Jean, wasn’t much of a cook but was a fierce cheerleader, urging Kelly to chase her dreams. Inspired by Food Network’s Susan Spicer, Fields moved to New Orleans, landing a job at Spicer’s bakery. That experience, coupled with culinary school at Johnson & Wales, set her on a path to pastry stardom.
Fields’s early career wasn’t all sugar and spice. She honed her skills in high-pressure kitchens, including a stint with chef John Besh, and traveled the world post-Hurricane Katrina, working in San Francisco, Europe, and the Middle East. These experiences shaped her intuitive, farm-fresh approach to baking, rooted in Southern tradition but open to global influences.
Kelly D Fields’s Unforgettable Creations
In 2015, Fields opened Willa Jean, a modern bakery-café in New Orleans’ Central Business District, named for her grandmother. The menu—think fluffy biscuits, cane-syrup cornbread, and Instagram-famous chocolate chip cookies—marries Southern comfort with a contemporary edge. Her playful yet precise style earned her the 2019 James Beard Award for Outstanding Pastry Chef, a testament to her ability to elevate humble dishes into culinary art.
Fields’s 2020 cookbook, The Good Book of Southern Baking, co-authored with Kate Heddings, is a masterclass in Southern sweets. With over 100 recipes, from peach pie to hummingbird cake, it’s been hailed as a baking bible by The New York Times and Bon Appétit. The book’s charm lies in Fields’s approachable voice, packed with tips like soaking cornmeal overnight for the moistest cornbread. Her recipes blend nostalgia with innovation, like a Creole cheesecake made with New Orleans–style cream cheese.
Beyond baking, Fields is a mentor, founding the Yes Ma’am foundation to support women in hospitality. Her commitment to creating a welcoming workplace at Willa Jean, with a 9:1 female-to-male staff ratio, reflects her mission to reshape the industry’s often harsh culture.
Why Kelly D Fields Matters
Kelly D Fields has done more than bake incredible biscuits—she’s redefined Southern baking as a vibrant, inclusive art form. Her work celebrates the South’s culinary heritage while pushing boundaries with global influences and technical finesse. Through Willa Jean and her cookbook, she’s inspired home bakers and professionals alike to embrace intuition and joy in the kitchen.
Fields’s legacy also lies in her advocacy for women in culinary arts. By fostering mentorship and safe workplaces, she’s paving the way for the next generation, proving that success can be sweet without being cutthroat. Her story reminds us that food is about connection, memory, and a little bit of sass.
About Kelly D Fields
- Born: Ohio, raised in Charleston, South Carolina
- Key Work: The Good Book of Southern Baking (2020)
- Award: James Beard Outstanding Pastry Chef (2019)
- Fun Fact: Named her bakery Willa Jean after her sassy grandmother
Ready to taste the magic of Southern baking? Grab The Good Book of Southern Baking and let Kelly D Fields guide you to biscuit bliss!