Chef David Bancroft’s Southern Legacy
David Bancroft’s culinary journey reads like the ultimate Southern success story, but his impact resonates far beyond the kitchen. This year, Bancroft, chef-owner of Acre and Bow & Arrow in Auburn, Alabama, has been named a James Beard Award semifinalist for Best Chef: South, a testament to his influence on the region’s food culture. It’s not his first time in the spotlight—he was a semifinalist in 2016, 2017, and 2018, and even claimed victory on Food Network’s Iron Chef Showdown in 2017. Yet, Bancroft’s work is more than accolades; it’s preserving the soul of Southern cooking while pushing it into exciting, modern territory.
Bancroft’s story begins where his passions were first shaped—in Alabama and Texas, two southern states known for delicious food. Raised in San Antonio and steeped in Alabama’s traditions, Bancroft grew up in a family that saw food as more than sustenance—it was connection, tradition, and storytelling. Whether hunting and fishing with his grandfather on the family farm or learning to smoke brisket with care and reverence, he developed a deep appreciation for sourcing and preparing food with integrity. This philosophy has become the backbone of his cooking, a style that blends his Alabama ties with the bold, smoky flavors of Texas barbecue.
After attending Auburn University and cutting his teeth as a chef at Amsterdam Café, Bancroft followed a bold vision: to create a restaurant that not only fed people, but also honored the land and the traditions that shaped him. In 2013, he and his wife, Christin, opened Acre, a restaurant where Southern tradition meets modern ingenuity. Acre’s farm-to-table approach quickly captured the hearts of locals and food critics alike, showcasing ingredients grown just steps away from the kitchen. From heirloom tomatoes and fresh-picked okra to carefully aged steaks, Bancroft transformed simple, local ingredients into unforgettable dishes. Acre helped put Auburn on the map as a food destination, earning acclaim as a place where fine dining feels approachable.
But Bancroft didn’t stop there. His second venture, Bow & Arrow, brought a whole new flavor to Auburn—a marriage of South Texas barbecue and Alabama potluck. With smoked meats cooked over a live-fire Kudu grill and comforting sides like hashbrown casserole and brisket beans, Bow & Arrow is the laid-back cousin to Acre’s refined elegance. Together, the two restaurants represent the full spectrum of Bancroft’s culinary talent: rooted in tradition yet unafraid to innovate.
Bancroft’s impact extends beyond his menus. He’s a champion of Southern farmers, foragers, and fishermen, sourcing ingredients with care and spotlighting the people behind them. His farm-to-table ethos is a commitment to community and sustainability. He’s also a mentor, inspiring young chefs to think locally, cook thoughtfully, and dream big.
As a James Beard semifinalist, Bancroft represents more than just Auburn or even Alabama—he embodies the South’s culinary spirit. His food tells a story of resilience, creativity, and deep roots, inviting diners to taste the history and heart of the region. For Bancroft, every dish is a celebration of the South’s past, present, and future—a reminder that even the most traditional flavors can feel entirely new when crafted with passion and purpose.