Brandon Frohne

Director of Culinary, Holler & Dash Biscuit House

Chef Brandon Frohne uses influences from his European and Southern roots in his approach to contemporary American cuisine. With a commitment to sourcing his ingredients from neighboring farms and local artisans, Frohne creates seasonally influenced dishes enriched with his creative culinary style and whimsical approach to food. A fifth-generation chef, you could say that Brandon Frohne was born to create great food. It’s in his Southern DNA. At 32 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. His culinary resume includes more than ten years of experience in positions such as chef de cuisine at top Zagat-rated Six Tables Fine Dining at the Peninsula Inn & Spa in St. Petersburg, Fla., winery chef at AAA Four Diamond-rated Chateau Elan Winery & Resort outside of Atlanta, and Executive Chef of Mason’s Southern Provisions inside the Loews Vanderbilt Hotel in Nashville, TN. Chef Frohne’s culinary creativity has been recognized by local and national press including Nation’s Restaurant News, Forbes Travel, Southern Living, Taste of the South, EveryDay with Rachel Ray, Cooking with Paula Deen, Yoga Journal, Nashville Lifestyles, The Tennessean, and more. In March 2015, Frohne was honored to serve his second dinner at the James Beard House in New York City, Nourishing The Past; his first dinner was A New Southern Thanksgiving in November 2013. Most recently he was awarded with the Chef of the Year by the Tennessee Hospitality and Tourism Association in August 2015. He has made television appearances on Food Network’s Chopped, Chopped Redemption, as well as the Travel Channel’s Chow Masters & Secret Eats. In early 2015 Frohne launched Forage South, a Southern food brand bringing artisanal flavor to the everyday home cook. Frohne currently serves at the Culinary Director for Holler & Dash where he provides culinary vision and development for the chef-driven fast casual series of biscuit houses.