In this episode of Afield, Christiana sits down with renowned Alabama chef and James Beard semifinalist Rob McDaniel to explore the intersections of food, faith, and conservation. Christiana shares a fun throwback picture of Chef Rob during a live-fire cooking event, after his first Birmingham restaurant, Helen has been a hit, Chef Rob is now diving deep into sustainable seafood with the launch of Bayonet—his new oyster-forward restaurant in Birmingham.

As always, this episode isn’t just about food—it’s a heartfelt conversation about connecting to the land, preserving ecosystems, and how his spirituality and Southern upbringing influence every dish.

About Chef Rob McDaniel: Rob is a six-time James Beard semifinalist and Executive Chef of Helen and Bayonet in Birmingham, AL. A graduate of Auburn University and the New England Culinary Institute, he blends Southern heritage, open-fire cooking, and a conservation-minded ethos into every dish.