Birmingham has been on the nation’s radar as an emerging food scene for years, but only now does the Magic City have its first “cheftestant” on Bravo’s hit show Top Chef – Roscoe Hall. Hall will compete against 14 other renowned chefs for the Top Chef season 18 title beginning at 7 p.m. on Thursday, April 1 on Bravo.

Originally from Chicago, Hall – currently the Culinary Director for Post Office Pies and formerly the executive chef for Rodney Scott’s BBQ – made stops in St. Louis, Portland and New York City before arriving in Birmingham seven years ago, though his family roots in Alabama run deep. Here, learn how Hall got to Birmingham, and why, after a sojourn away, he returned to stay – and what he likes to eat while here.

My grandfather started Dreamland Bar-B-Que in Tuscaloosa. My mom and father went to college in L.A., moved to Chicago and had me; at age 14, my grandparents got sick, and we had to move back to Alabama. I went to high school here and started cooking at 18. I left Birmingham probably in 2000, with my last job being at Bottega Café, where I got my chops. I didn’t come back until seven years ago.

Birmingham is definitely an affordable city, and the culinary progress I’ve seen is insane here, the driving forces being Frank Stitt (Highlands Bar & Grill, Bottega and Chez Fon Fon), Chris Hastings (Hot & Hot Fish Club and Ovenbird) and new faces like Rob McDaniel (Helen), Adam Evans (Automatic Seafood & Oysters) and John Hall (Post Office Pies). There is a good vibe here. When I first got here, I did pop-up dinners like I did in New York City and Portland. The reception was amazing. I was shocked that people would be willing to do a secret menu for their dining experience.

I think, if anything, the Birmingham influence I bring to Top Chef would be a new outlook on food; the new outlook of a seasoned chef that’s been around for a while – mind you, I’m a 43-year-old chef that has been cooking for 26 years – and knows things about food and being able to express the mentality of a Black chef. OutKast said it best – “The South’s got a lot to say.”

Last night, I had a chance to go out to eat, and I went to Helen. There is such a voice in Alabama in these chefs who take all aspects and methods of cooking – it’s insane. They’re such a huge voice for creativity. They’re telling a story.

The Southeast is looked at as having great food in America’s eyes and in the history of food, but the contemporary Birmingham cuisine will be a shock to everyone. Birmingham has access to some of the best seafood in the United States, and don’t mention the tomatoes! There are so many secrets no one knows about Birmingham. I’d like Birmingham to be kept a secret, but it’s about to blow up. I have a feeling.

As told to Rachel Burchfield