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.
After finishing culinary school with a dual degree in culinary arts and hotel and restaurant management, he launched his career by serving under Tyler Brown at The Hermitage Hotel’s Capitol Grille, which was named Best Restaurant in Nashville. Cioccia worked as sous chef for the Capitol Grille before later moving on to work as the executive chef at Cantina Laredo, where his long-time friend, Bobby Compton, joined him in the kitchen. Compton would also later join chef Trey at The Farm House. “I knew I wanted Bobby by my side when I opened The Farm House,” said Cioccia. “He sees the vision that I see for this restaurant.”
Currently following his dream and staying true to his family’s roots, Cioccia opened The Farm House in Nashville, Tenn., in October 2013, where he has developed a menu that will outsource 21 farms containing Tennessee’s freshest products and a few more from the surrounding provinces. “I want to give Tennessee a concept built on the roots of our historical state,” said Cioccia.
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 cabernet, a grill and a stoked fire pit. After 16 years of working towards the goal of opening his own restaurant, Cioccia is eager to develop a unique spot where people feel right at home. “I want people to feel as if they are more than a customer when they dine at The Farm House, because to me they are more like family,” said Cioccia.