Executive Chef Tyler Brown, recently named one of Esquire Magazine’s Four New Chefs to watch, leads one of Nashville’s highly-praised restaurants. Chef Tyler Brown spends most days divided between the duties of an Executive Chef and those of a farmer. A typical day includes overseeing the day to day operation of the restaurant and then jumping on his John Deere to work on a piece of land at the farm. Overseeing the Double H Farms garden, located just 5 miles from the front door of The Hermitage Hotel as well as the Double H Farms cattle ranch, Chef/Farmer Brown uses sustainable farming practices to ensure everything comes out of the ground just as nature intended. He then uses these vegetables and beef on the menu in the Capitol Grille. The efforts to operate the farm have been extremely successful and are continuing to expand.
Next, in the Capitol Grille, Chef Brown strives to serve cultural sustainability by paying homage to the great Southern dishes and cooking practices of the past to ensure they are not forgotten. In fact, many of his recipes came from the recipe box of his grandmother.
During Brown’s tenure at the Capitol Grille, the dining establishment has not only earned the coveted Forbes Four Star and AAA Four Diamond designations, but was also voted one of America’s best restaurants by Gourmet magazine, on The Food Network, and was recognized at the James Beard House.
Prior to his position at the Capitol Grille, Brown graduated Magna Cum Laude from Johnson & Wales University in 1997 with an Associates Degree in Applied Science in Culinary Arts and was introduced to the culinary industry by his mother, who is also an accomplished chef. Brown worked at a number of fine dining restaurants including his position as Chef de Partie at Peninsula Grill in Charleston, S.C., a Forbes Four-Star / AAA Five-Diamond, and recognized Relais & Chateaux dining establishment. Currently, there are only 453 recognized establishments worldwide, all of which must meet rigorous criteria for quality. Brown then held the Executive Sous Chef position in 1999 at Fearrington House in Chapel Hill, N.C., a Relais & Chateaux property, before becoming the Executive Chef and Partner in 2001 of Southern Comforts BBQ & Soul, an upscale comfort food establishment in Charlotte, N.C.
Brown became Chef de Cuisine of the Capitol Grille in 2003 and emerged as a leader in the kitchen Brown surfaced as one of Nashville’s most talented chefs, establishing relationships with the local community organizations and producers to become a forerunner in the Southeastern culinary community with progressive, southern cuisine. He is a member of the Southern Foodways Alliance, and is currently on the board of the Nashville Farmer’s Market. In 2010 and again in 2012 and 2013, Brown was among the semi-finalists for the James Beard Award “Best Chef, Southeast”.