Abigail Navis-Black
Henrietta Red | Nashville TN
July 2026
After getting her start working the counter at Suzette's Creperie in Wheaton, Illinois, Abigail Navis-Black moved to Nashville, Tennessee in 2016. She joined the team at Henley as a pastry assistant, learning the pastry fundamentals from Pastry Chef Matt Clement and developing an affinity for the hands-on nature and fast pace of restaurant kitchens.
In 2018, Navis-Black joined Pastry Chef Caitlyn Cox at Henrietta Red, where she worked her way up from pastry assistant to pastry sous chef. Even while working the line, she relished the opportunity to contribute dishes to the menu, an experience that helped build her confidence and independence as a pastry cook. When Henrietta Red briefly closed during the pandemic, Navis-Black moved to City House, where she developed rustic, comforting desserts under acclaimed Pastry Chef Rebekah Turshen.
In 2023, Navis-Black returned to Henrietta Red as executive pastry chef. While overseeing the dessert program, custom cakes, as well as the breads, pastries, and quiches for their brunch menu, she is creating nostalgic classics with elegant twists like her apple tarte tatin with cheddar cheese ice cream. Navis-Black is committed to fostering growth within her team, prioritizing mentorship and creating opportunities for young cooks to build confidence in their craft. She regularly co-organizes and contributes to bake sales for causes, including Harvest Food Bank of Middle Tennessee, flood relief efforts in North Carolina, and childhood cancer initiatives.
