Chef Murphy Vaughn (R) hails from Meridian, Mississippi and moved to Nashville in 2007 to pursue a music career. What started as a way to make ends meet between gigs, cooking soon became a full-time passion and he hasn’t looked back since. Like a lot of Nashville’s best cooks, Chef Murphy learned the basics from his mother and grandmother, and his Southern roots are evident in every dish whether it’s his classically prepared boudin sausage or his modern take on cornmeal-dusted catfish. He has been cooking at SILO for over three years and became Co-Executive Chef in 2018.
Jacksonville Beach native Chris Bowater (L) always enjoyed cooking for family and friends and decided to cook professionally just as the Nashville culinary scene was switching into high gear. Working under former SILO head chef Alex Grainger, Chef Chris honed his love of Southern ingredients prepared with classic technique while at the same time learning how to manage a kitchen and staff of 12. Through his love of fishing off the Florida coast (and eating what was caught), he learned the importance of fresh ingredients and applies that appreciation daily. He worked at SILO for three years as a line cook and sous chef before becoming Co-Executive Chef in 2018.