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, led to a role at Bajo Sexto Taco before joining the EMMY SQUARED team in early 2018.