Why Nashville?
Whether they’re born-and-bred or recent transplants, we asked industry professionals why they’ve put down roots in the Music City. We went straight to the source, asking Nashville F&B professionals—what do you love about your city? What is it about the Nashville hospitality community that makes it such a great place to work? Out of all the cities in the world, why Nashville?
Chef Jeremy Young of Tootsie Lou’s Tacos
For Tootsie Lou's Tacos, the decision to call Nashville home had a lot to do with its unique pedigree as a food city. From hot chicken pioneers Prince's, to meat and three legends Arnold's, to the Sean Brock established Husk, the city represents an indelible link to the culinary traditions of the American South. Despite the notable growth, Nashville has resisted the pressure to become jaded or hostile, choosing instead to wholeheartedly embrace food that is new and delicious. The scene's enthusiasm and support for emerging concepts is truly special and representative of its southern hospitality roots. At Tootsie Lou's, we believe in community over competition and we feel that Nashville reflects those values across their diverse culinary scene. It will be fascinating to watch the city continue to grow, and as long as residents continue to choose hospitality over exclusion, Nashville will remain a very special place to cook and eat.
Bartender Riley Perrin of Attaboy
The first thing I noticed when I came to visit Nashville in 2011 was how genuinely kind people were to strangers. Everyone was interested in your story, where you came from, and what you were up to in your life. I felt cared about by people I had just met an hour before. Now, a decade later, that genuine care hasn’t changed. I still feel it and see it all around us. Whether I’m going to get a drink at The Villager before heading to the Belcourt Theatre, or head east to Dino’s late night for burgers, or heading over to Bastion when it’s warm out and the garage door is open to all… the city is vibrant and alive and still growing. There’s never a shortage of other humans who want to be out on the town with you, any day of the week, grabbing a cold beer and sharing life plans and stories. To cherish that and carry that on is something Nashville has taught me, and it will forever be a driving force in my style of service.
Brewer Grayson Miller of Crazy Gnome Brewing Co.
I first moved to Nashville in 2014 for an internship. It didn't take long for me to realize that Nashville ran on an explosive energy underneath the calm southern surface. I found that energy to be absolutely uplifting and made it my point to permanently move here in 2015. Nashville has been working so hard to elevate itself on a national level with hospitality being at the forefront. With this emphasis of “I believe in Nashville,” comes a level of cooperation and collaboration that I haven't seen elsewhere. Joining the brewing industry has been like joining a family. We are working on raising the tide to float all of our boats. While we might not see eye-to-eye on everything, we work hard to collaborate and move together to go further.
Pastry Chef Lokelani Alabanza of Saturated Ice Cream
It has been really wonderful to witness the city's change. There is a lot going on creatively and now is the time to make and do the things you want to have an impact on the future of the city. I say this time and time again: Nashville has brought some of the most incredible humans into my life. And for that reason alone, it has my love.
Chef Kristin Beringson of Henley
Nashville is a special place for me. I’ve lived here for 16 years. It’s where I made the career leap into cooking. It’s where I met my person and birthed my sons. I love that no matter how much our city grows, the culinary community stays close-knit.
Pastry Chef Kate Sigel of Marsh House
The restaurant world can be very competitive, but I love how the industry humans here root for one another and celebrate one anothers' wins. Everyone has been so genuine, both in the food they're creating and in the way they engage with others, and I think it's played a big part in what makes the Nashville restaurant scene so exciting and ever-growing.
Bartender Roger Miller of Sinema
I can't say I have always loved this city. At points, it was very much the exact opposite. Nearly my entire extended family on my mom's side has always been in Nashville. And when I was young, my mom tried to move us here. I wanted absolutely less than zero part of that. However, as an adult, I realized the city itself had a ton to offer, especially in the hospitality industry. Between the established local haunts, the rapidly rising tourism rates, and what seems to be a million new concepts opening up three times a week, there are always opportunities around every corner. The industry professionals I have come across are some of the friendliest and most talented people I've encountered. Someone would be hard pressed to find a place in the city where they didn't feel welcomed, because there genuinely is something to be said for "southern hospitality" whether born and raised in it, or adopting it by relocation.
Chef Levon Wallace of FatBelly Pretzel
Ask a local and they’ll tell you Nashville has changed. But for me, it’s not that simple. Sure, Nashville has grown monumentally since I first moved here 12 years ago and had one of those “this must be the place” moments. But a lot of what drives the growth, what draws the out-of-town transplants (like myself) and gets us on those “it city” lists, is that Nashville stays consistent. Nashville is Nashville and I’m here for it. Nashville is exciting. It is and always will be a creative, collaborative, and an energetic force to be reckoned with. Nashville likes to dream big and have a dang good time doing it. I’m not talking about the pedal tavern obstacle course of lower Broadway. Take a stroll to any of our farmers markets that serve more as a community gathering space than just a place to pick up your amazing CSA share. It is a scene of vibrancy and togetherness like no place I’ve ever seen. All of the bells and whistles that make Nashville so attractive ring loudest in our hospitality community.
Aaron Distler of Mr. Aaron’s Goods
Nashville has always felt like a big city with a small town vibe. Suffice to say, a lot has changed in the 17 years I've been here. It's feeling a bit bigger these days and the amount of cranes have multiplied each year. Nevertheless, the vibe remains the same. It has always felt like a tight knit community. This gave me the opportunity and confidence to walk into restaurants, speak directly with chefs, have them try my product, and explain my backstory. If I were in a smaller town, I wouldn't have the opportunity to get my product into the hands of all these amazing chefs and restaurateurs. If I were in a bigger city, it might have taken years to grow my business to where it is now. It really is the perfect climate for me. There's no place I'd rather be.
Bartender Matt Tocco of The Patterson House
I started in the Nashville F&B industry at a really interesting time. 2009 Nashville was so different than 2022 Nashville and the hospitality industry was the same way. I'm not nearly as big of a fish anymore and the pond is much, much bigger. However, I enjoy watching the fish and the pond get bigger all around me.
Chef Chris DeJonge of Smith & Lentz
There is so much young talent and fresh perspective, especially after going through the COVID-19 pandemic. It gives me a lot of hope to see all this new creative energy and positivity when it comes to building a community here. I think we can carve out a place together and build something we can all be proud of in the city that helped mold us.
Chef Ben Norton of Husk
I’ve stayed in Nashville for the community. Nashville has a huge community of both farmers and chefs, all astoundingly supportive or each other. Nashville has a hospitality scene that’s exploding and we have the backbone to support the explosion with all of the farmers and producers.
