2018 FEATURED CHEFS
Springer Mountain Farms has handpicked local chefs to be featured leading up to the event and day of the event! The featured chefs will be participating in cooking demonstrations day of the event, as well as on Facebook Lives on the Taste of Music City page. Check in regularly, or follow our social media pages to stay up to date on the newest additions!
CHEF EDGAR PENDLEY
Chef Edgar Pendley’s passion for meat is evident by his forearms – and onsite curing rooms. Pendley loves
his meat, and so do his customers. Edgar Pendley aka “The Maintenance Man”!
Edgar can be found in the Haute Iron kitchen butchering his own meat or milling his own grits – if there’s an extra step to ensure quality, chances are he’s already taken it. Pendley boasts about his local sources of pigs, lamb, cows and even mushrooms. He is so close to his Dickson, TN suppliers that he not only knows which animal he is serving, he also knows what the animals have eaten.
BILL & TONY DARSINOS
The Darsinos cousins were raised in the restaurant business in Middle Tennessee, after their parents migrated from Greece to Nashville in the late 1960s. Today, they are established restaurateurs: Bill owns and operates Southside Grill, the popular neighborhood eatery located in Sugar Valley off Nolensville Road, and Tony revamped the beloved restaurant his father opened in 1969, Gondola House Pizzeria in Hermitage. In June 2017, the first cousins opened GReKo Greek Street Food, Nashville's first authentic Greek restaurant. The East Nashville eatery offers quality grilled and roasted meats, homemade pita bread and fresh vegetables in a comfortable, casual environment. The menu, inspired by the street side eateries of Athens, includes pork souvlaki, rotisserie chicken and wines from the Nemea region in Greece. With roots in the Nashville restaurant scene that have grown for more than 40 years, and roots in Greece that extend for generations, this collaboration was a natural fit for Bill and Tony who longed for the deliciously simple, traditional cuisine of their heritage.
THE BLACK RABBIT/ THE FARM HOUSE
A native to Mount Juliet, Tenn., Trey Cioccia has dreamed of opening a restaurant since his days as a young boy. Surrounded by people who had a resilient passion for organic farming, Cioccia was strongly influenced by his grandfather, who was devoted to maintaining the family’s 100-acre farm in Hohenwald, Tenn. and a chemical-free, produce garden in Old Hickory, Tenn., where Trey is currently producing for his restaurant, The Farm House, today.
When he’s not spending time working on The Farm House, Cioccia enjoys spending time with his wife and son in their garden or on their patio along with a bottle of cab, good food, and a stoked fire pit.
A native of Nashville, Chef Will Gray was born and raised with deep southern roots. His passion for cooking began at a young age watching his grandfather smoke meats and grill for large family functions and soon he was taking over for his pappy creating new family heirloom recipes. During his time at MTSU while pursuing a degree in journalism, the call of the kitchen came again, and wanting to learn all aspects of a professional kitchen, he took a job learning how to butcher from farm to table and then went on to advancing his skills cooking on the line. He knew he had found his true calling and went all in on honing his culinary skills.
Being a true Southern chef means everything to Chef Gray and he takes great pride in knowing his local farmers and where his ingredients come from. You will often see him chatting at the local farmers market or with farmers walking in the back door of his kitchen. He combines the freshest components with the traditions and techniques that make the South special to create memorable meals. Whether Chef Gray is braising, smoking, grilling, pickling or preserving something, you know it is honoring the Southern customs he holds close to his heart.
Before he could even drive a car, Larry was first picking up skills in his mothers southern Indiana kitchen. Larry continued his culinary education at Joliet Junior College in Joliet, IL before moving to Nashville in 2004.
After spending time in the kitchens at Radius10, LIME, and Virago, he went on to become Executive Chef at SILO, where he created Southern-influenced dishes using locally-sourced ingredients and earned a StarChefs Rising Star nomination in 2014. After leaving SILO, he helmed the kitchen at Americano, where he put unique spins on traditional Spanish tapas.
Larry is now Executive Chef at Hemingway's Bar and Hideaway, where he and his team are serving global comfort food in a relaxed environment.
Chef Jay was born in Mississippi but raised in Tennessee. He moved to Franklin with his family when he was 5 years old, where he grew up on a horse farm with his brother, Hunter, and little sister, Reed.
Jay’s exposure to Southern cooking started when he was young. Ethel, his family’s housekeeper, would cook dinner for his family five nights a week. By watching Ethel cook, Jay was able to learn firsthand the foundation of Southern cooking and soul food. He loved being able to provide for his family in a way that brought them all together at the end of every day.
In February 2015, Jay left The Sutler to become the Head Chef of the Tennessee Brew Works taproom, creating inventive and thoughtful food alongside delicious craft beer.
Chef Jay describes his cooking as contemporary Southern with French influences and techniques. Whether it’s using beer, hops, barley, or malt in his dishes, or using active fermentation to make kimchi and sausages, Jay treats beer as its own ingredient. By taking an established beverage and working backwards with it, he has become a master of the flavor profiles he can use to create comparing and contrasting dishes.
Chef Jay is happy to be a part of the culinary wave that has swept Nashville and the South; contributing to the movement that keeps the city motivated and thriving,
VIP FEATURED CHEF: HOLLER & DASH
A fifth generation chef, you could say that Brandon Frohne was born to create great food. It’s in his Southern DNA.
At 29 years old, he’s risen quickly to the top as a nationally recognized, award-winning chef. He’s studied under a Culinary Institute alumnus and completed Charcuterie & Butchery Workshops under Brian Polcyn, the author of Charcuterie & Salumi. He led the startup concept development of a fine dining Southern Brasserie for a luxury hotel. Appeared on a few national TV shows. Won the Tennessee Hospitality & Tourism Association’s “Chef of the Year” award in 2015. And he’s cooked at the famed James Beard House. Twice.