Chef Brandon Frohne uses influences from his European, Appalachian, and Southern roots in his approach to contemporary American cuisine. With a commitment to sourcing his ingredients from neighboring farms and local artisans, chef Frohne creates seasonally influenced dishes enriched with his creative culinary style.
Frohne is a 5th generation chef who was born into a family of restaurateurs who owned successful restaurants in Berlin, Switzerland, Canada, and America. A native of St. Petersburg, Fla., Frohne grew up in East Tennessee before returning to Florida and beginning a career in the restaurant industry in his late teens. Frohne discovered his passion in the kitchen by working beside his Grandmother in her restaurant, La Cote Basque.
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 most recently the Executive Chef of Mason’s inside the Loews Vanderbilt Hotel in Nashville, TN. Frohne was also the mastermind behind underground pop-up dinner club Forage South, a monthly collaborative dining experience hosted in private homes which garnered a cult following and regularly sold out in minutes.
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, 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 and Chopped Redemption as well as the Travel Channel’s Chow Masters & Man Finds Food. In early 2015 Frohne and his wife Lessie launched Forage South, a chef driven food brand bringing artisanal flavor to the everyday home cook. Forage South includes two food lines, Bluebird’s Biscuits and Potlikker, which can be found in retail locations throughout Tennessee.
Frohne is currently working on his first cookbook.
When not in the kitchen, Frohne spends time with his wife, children, and friends. He is a member of the James Beard Foundation, Southern Foodways Alliance, and uses his talents to give back to the community by fundraising for local charities and non-profit organizations.