Andy Little graduated from the Culinary Institute of America after forgoing his original plan to be a professional classical musician. First introduced to the culinary world as a server paying his way through school, Little was often shooed out of the kitchen where he would linger, watching and learning. A fan of the speed, teamwork and camaraderie between the chefs, Little’s first kitchen position at a country club inspired his decision to dive headfirst into the industry. After graduation, Little worked alongside Patrick O’Connell at The Inn at Little Washington before a stint at Pennsylvania’s Evermay On-the Delaware, which eventually led him back to his hometown to spearhead the fine dining restaurant at The Sheppard Mansion.
After moving to Nashville in 2013, Little has made a name for himself in one of the South’s rising culinary scenes. Gaining James Beard attention as a semifinalist for Best Chef: Southeast in 2017 and 2018, Little has established his Nashville restaurant, Josephine, as one of Nashville’s hottest restaurants.
Little’s cooking revolves around roots, whether they are the turnips and carrots he plucks from the ground or the historical recipes he notably revitalized during his tenure in the Pennsylvania Dutch farm country where he grew up. Seasonal and spontaneous, Little’s ground-to-gourmet plates create a visceral experience, always meant to tell a story behind the meal. Today, Little has refined these principles and created a style of cuisine that is unique to Nashville where he blends classical French training with regional raw ingredients while exploring the Pennsylvania Dutch foodways of his youth.
Little is a scholar and avid researcher of the culinary arts. Looking to reveal the face behind his food, Little is passionate about preserving every animal organ and fruit rind, continuously relying on curiosity and conservation to bring out the natural charisma of his ingredients. Little wants to diverge from mindless munching to let diners see the beauty behind every beet, carrot and cut of beef. By connecting the dots and paying deference to those who raise his cattle and plow the fields where his ingredients are grown, Little puts a lot of himself into every course.