The 10 Best Nashville Chefs To Follow


The 10 Best Nashville Chefs To Follow

People, Feature, Food & Drink, Guides,

The 10 Best Nashville Chefs To Follow

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People, Feature, Food & Drink, Guides,

The 10 Best Nashville Chefs To Follow

The 10 Best Nashville Chefs To Follow

People, Feature, Food & Drink, Guides,

The 10 Best Nashville Chefs To Follow

Published By: Fiona Good-Sirota   •   June 7, 2024

The 10 Best Nashville Chefs To Follow

Published By:
Fiona Good-Sirota Fiona Good-Sirota
June 7, 2024

People, Feature, Food & Drink, Guides,


Chef Maneet Chauhan

Whether you hope to find your new dining mainstay or want to level up your culinary game, these Nashville chefs are ones to follow for some serious foodie inspo.

Josh Habiger

Josh Habiger—James Beard Award finalist and solo owner of Nashville’s swanky mainstay Bastian—is the face behind the eatery’s ever-evolving, multi-course dining experience. Pore over this chef’s Insta for a sneak peek at some of the spot’s latest culinary creations and receive maestro-approved local dining recommendations in the process.

Maneet Chauhan

Hailing from Nashville and Chicago, celebrity chef Maneet Chauhan (Morph Hospitality Group) owns Indian eatery Chauhan Ale & Masala House and American comfort food spot The Mockingbird. Awarded an Augie Award from The Culinary Institute of America and a James Beard Foundation Broadcast Media Award for her work on Food Network’s “Chopped,” this chef is undoubtedly one to stay up-to-date with for exclusive recipes and serious foodie expertise.

Jean-Georges Vongerichten

With countless restaurants across the globe and a loyal cult following of fans, this French chef creates delicacies that look (almost) too good to eat, like egg caviar with vodka whipped cream, fauna-inspired devil’s food cake and Hudson Valley foie gras. Although he is not technically a Nashvillian, Vongerichten often spends time in town and has earned his local stripes in the form of Printer’s Alley’s Drusie & Darr and Hermitage Hotel Nashville’s The Pink Hermit.

Kenyatta Ashford

“Chopped” champion and owner of Neutral Ground, Kenyatta Ashford, has remained a fixture in the local dining scene for nearly a decade. From seafood gumbo to wok-fired peanut and garlic noodles, culinary enthusiasts can get the inside scoop on the most coveted menu offerings from Chattanooga’s Afro-Creole eatery and receive expert-guided intel on how each meal is made.

Mailea Weger

When it comes to wine pairings and drool-worthy bites, chef Mailea Weger has got you covered. The owner of New American go-to Lou Nashville hones in on seasonal ingredients when assembling fan-favorite specialties like jeweled rice with salsa negra, egg yolk, dried fruit compote and toasted nuts; lightly cured trout with kumquats, black olives, chili, avocado and fried tortillas; and winter citrus with fried garlic, sesame and thyme.

Tony Mantauno

Author, James Beard Award winner, Michelin Star recipient and owner of Rutledge Hill's fine dining spot Yolan, Tony Mantauno has paved the way for a la carte favorites and luxe tasting menus alike. Take a gander at the chef’s latest masterpieces, like spaghetti alla chitarra with ramp pesto, black garlic and pecorino primo sale; bluefin tonno crudo and crab ravioli with peekytoe, sea urchin and caviar.

Philip Krajeck

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This local chef is one to watch for some of the most innovative dishes on the market. Get a sneak peek at the latest offerings from Folk and Rolf and Daughters and receive insight into how your favorite dishes are made, from lemongrass heritage pork to strawberry and wasabi-topped sea scallops.

Julia Sullivan

Chef and owner of Germantown’s buzzy upscale oyster bar and restaurant, Henrietta Red, Julia Sullivan, is known for her seasonal, imaginative dishes and elaborate plating. Stay up-to-date on her latest creations, like sunchoke salad with pickled habanada, chowchow beef tartar and sweet potato-topped grouper, to name a few.

Tony Galzin

Chef Tony Galzin takes pizza to the next level at his West Nashville hot spot, Nicky’s Coal Fired, with specialty pies made in Tennessee’s sole coal-burning pizza oven. Check out Galzin’s page to uncover his latest Italian-centric masterpieces and to get inspiration for your next date night.

Pat Martin

Pitmaster, cookbook author and the name behind Martin’s Bar-B-Que Joint, Hugh-Baby’s BBQ & Burger Shop and Sweet Milk Eats, Pat Martin, knows how to make some of the best barbecue staples around. Peruse his socials to learn how to master open-pit-style barbecue chicken, Virginia ham, pork steaks and more, with chef-led recipes and tutorials.

Photography by: Photography of chef Maneet Chauhan by David Bradley Osprey Media


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