Weekly Dish: Kristin Beringson

This week, we’re chatting with Kristin Beringson of Silo. Beringson prides herself on the utilization of local and sustainable ingredients. Her cuisine is characterized by classic French technique, elegant plating, a fondness for Mediterranean flavors, and an unwavering commitment to flawless execution. We caught up with her to discuss music, the Nashville scene, and more!

kristin beringson

What’s your favorite easy dish to make? An easy dish for me that’s always great is any kind of soup. You can use whatever leftovers and stock you have in your fridge, add seasoning and boom! You’ve got a tasty dinner and add a nice crusty piece of bread and it’s perfect.

What are you favorite and least favorite food trends? Social media is great but at the same time it’s driving that “foodie” culture even further, where everyone is a chef and a critic, which would have to be my least favorite trend. I love the trend of how more chefs are understanding the social responsibility to use sustainable ingredients regularly and proudly.

Why did you choose Nashville to work and live in? Nashville has been my home for years, this is where I started cooking and this is where I grew as a chef. It’s special to me, and there’s nowhere I’d rather be.

What’s your favorite part of the Nashville culinary scene? How close-knit the chef culture is. Some of my best friends are doing the same thing, and it’s nice to share that connection with so many people.

What music have you been listening to lately? My cooks really enjoy listening to Whitney Houston’s greatest hits, and Fleetwood Mac, so I’ve been listening to them, too!

What are you most excited about doing / seeing / tasting at MCFW? Meeting and working with such a wide variety of chefs, I look forward to seeing what everyone creates.