No stranger to the upper reaches of the local culinary scene, Chef Jeffrey Rhodes has had a stellar career through some of the great kitchens of the United States. Originally from Nashville, TN, Chef Rhodes found an early love for a career in culinary arts which led him to begin working with some of the great chefs of the city. After graduating with a culinary arts degree from le Cordon Bleu in Portland, Oregon, Chef Rhodes worked his way through a myriad of Michelin-starred restaurants throughout the West Coast. A love for his hometown brought him back to Nashville where he now leads the teams of Liberty Common and sister property Butchertown Hall.
In 2009, Chef Rhodes began his career under the tutelage of Chef Tyler Brown at the famed Capitol Grille before moving to Silicon Valley. There he joined the team at the Plumed Horse as Chef de Tournant. The Plumed Horse has earned the distinction being one of the few restaurants in the country to be awarded the Michelin star, each year, from 2008–2017. From there, Chef Rhodes moved on to Sous at the Michelin starred Chez TJ, a renowned ‘house” in Mountain View, CA working alongside a five-person crew plating a world-class tasting menu composed of local, modern, French cuisine. In 2012, Chef Rhodes moved to Parkside, Austin to become the Sous Chef. Within a year he was the farm-to-table restaurant’s Executive Chef and, today, the restaurant remains a key symbol of Austin’s growing Fine Casual scene.
After moving back to Nashville in 2014 to pursue his passion for southern cuisine, he quickly lead the team as the Executive Sous Chef position at Pinewood Social before starting Hickory Street Provisions in 2015. In 2017, Rhodes found his kitchen home with Amaranth Hospitality’s Butchertown Hall and Liberty Common.