Carla is best known as a former co-host of ABC’s Emmy award winning, popular lifestyle series “The Chew.” She currently appears on ABC’s Strahan and Sara. She won over audiences when she competed on Bravo’s “Top Chef” and “Top Chef: All Stars” and shared her philosophy to always cook with love. Carla believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others.
Born in Nashville, TN, Carla grew up surrounded by soul food. When the time came for her to select her career path, she first opted for a business route – she graduated from Howard University's Business School and worked as an accountant for two years – before deciding to switch gears to work as a runway model. It was during that time, as she traveled (and ate) her way through Europe for a few years, that she truly realized her deep-rooted passion for food could be her career path. Today, she is a trained chef who has worked in several professional restaurant kitchens in and around the Washington, D.C. area and is an accomplished television personality and author.
On the literary front, Carla has combined her love of food, people, and culture to write several cookbooks including Carla Hall’s Soul Food: Everyday and Celebration, Carla’s Comfort Food: Favorite Dishes from Around the World and Cooking with Love: Comfort Food That Hugs You.
Carla is very active with a number of charities and not-for-profit organizations that reflect her passion for causes close to her heart. Such organizations include Helen Keller International, an organization that works to improve the lives of those with blindness, and to prevent the causes and consequences of blindness, poor health, and malnutrition. Carla also teamed up with the American Heart Association to teach how to attempt to eradicate heart disease with diet.
She is also the Culinary Ambassador for Sweet Home Cafe at the Smithsonian National Museum for African American History and Culture in Washington, D.C. where she works to bring attention to and connect the experience of moving through the museum with the stories and history that inspire the food in the cafe.
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