2018 Talent

Graydon Atchley + Scott Fitzgerald

Chefs, Bajo Sexto Taco

Born in the Sylvan Park/West End neighborhood of Nashville, Graydon Atchley discovered an appreciation for food at age 13 while living in Santa Rosa Beach, Florida. Upon moving back to Nashville, Graydon began his kitchen career in high school as an oyster shucker at Fish and Co. under acclaimed chef John Weekly, who quickly recognized Graydon’s talent. By his junior year of high school, he was working at Weekly’s 360 Bistro. Graydon spent four years at 360 Bistro learning and training. Graydon spent two years at Whitworth Country Club while working on and off at Smoke Et’ All Food Truck before joining the team at Little Octopus under chef Dan Herget. Graydon’s culinary interests focus on culture based food and seafood, which led to his current role at Bajo Sexto Taco.

Born and raised in St. Louis, Missouri, Scott Fitzgerald started cooking with his mother at age four, which fostered a passion for food at a young age. Spending much of his time growing up at The Lake of the Ozarks, Scott landed his first job in the restaurant industry as a teenager, washing dishes at a local restaurant, The Wharf. Scott’s first job in the kitchen was just the starting point for a successful career in restaurants. He spent a short time at a Thai restaurant in St. Louis and in 2008, Scott decided to pursue a culinary career in earnest and moved to Tennessee. Scott cut his teeth working in a variety of local restaurants before joining the team at Bajo Sexto Taco.