Locally grown food is gaining in popularity among chefs in upscale restaurants. Chefs buy from local farmers and ranchers because of the quality and freshness of the food, good relationships with the producers, customer requests for local products, and the availability of unique or specialty products. Upscale restaurants serving locally grown produce are in the headlines nationwide. This article shows how growing for this market is both lucrative and demanding. Profiles of growers from around the country illustrate successful strategies and points to remember when working with chefs.