Kristin Beringson
Henley at Kimpton Aertson Hotel | Nashville TN
July 2026
Kristin Beringson found an escape from her retail job by watching the Food Network, going to farmers markets, and making food for her friends. But in 2009, she decided to quit her job to enroll in culinary school at The Art Institute of Tennessee-Nashville. After graduating, she started at local cocktail bar Holland House and spent the next five years working her way up from line cook to executive chef. She then went on to open Nashville's City Winery, where she was challenged by the high-volume kitchen of the music venue, restaurant, and winery. In 2016, Beringson went to work as the executive chef of Silo in Germantown. At the Southern-inspired restaurant, she spent three years experimenting with, and learning from, a rotating, seasonal menu.
After a short stint at The Green Pheasant, Beringson got her first taste of hotels when she joined the team at Fairlane Hotel. She fell in love with the kind of layered hospitality required to run a hotel—from pop-ups in the penthouse to big banquets to leading multiple teams. In 2021, Beringson joined Kimpton Aertson Hotel. There, she thrives on the pressure of managing a hotel restaurant while understanding what drives revenue. At the hotel's restaurant, Henley, she serves approachable, technique-driven dishes like her chicken liver mousse with roasted grapes, shallots, walnut pesto, balsamic vinegar, raspberry vinegar, and honey-fermented garlic focaccia. She believes in mitigating food waste, and supports causes like Nashville Food Project and Nashville Rescue Mission.
