Our restaurant features some of Mississippi’s finest artisans and farmers. We strive for every detail of your White Pillars dining experience to have meaning and sentimentality. We plan to concentrate on celebrating not only the exquisite products available to us, but also the farmers, fisherman, and artists that dedicate their lives to their products. Austin Sumrall, the chef owner of White Pillars has been working in restaurants for many years and has had a passion for cooking most of his life. Austin grew up in McComb, Mississippi, and went on to graduate from the University of Mississippi with a degree in Hotel and Restaurant Management. He received classical training at the Culinary Institute of America in Hyde Park, New York and has worked for three different James Beard award winners with the title of “Best Chef: South”. Austin met his wife, Gulfport native, Tresse Young while in school at Ole Miss, Hotty Toddy! While Austin was in culinary school in New York, Tresse was across the country studying to become a nurse at the University of Southern Mississippi in Hattiesburg. Soon after their respective graduations, the couple married in October 2012, and moved to Birmingham, Alabama, for Austin to begin his career at the famed Hot and Hot Fish Club under Chef Chris Hastings. Not long after, they welcomed son Ollie to the family in 2015, and the Sumralls began making plans to move back home to Mississippi and pursue their dream of opening their very own restaurant.

How does buying Genuine MS products make a difference here in Mississippi?

We started this restaurant with the goal to use as many MS products as possible. We wanted to be able to show all the great things that our wonderful state has to offer. Our tables, serving ware and most of our food come from within the state.