Trey Cioccia’s fondness for humble Southern ingredients comes directly from his roots in nearby Mt. Juliet where he was born and raised. Surrounded by family with a passion for farming, Chef Trey was most influenced by his grandfather, who was devoted to maintaining the family’s 100-acre farm. From an early age, he developed a deep connection to food, the land and farming. Today, as owner and chef of The Farm House in downtown Nashville, Chef Trey celebrates lessons learned on his grandparents’ farm, combining seasonally-fresh food and gracious service to create a memorable dining experience. He enjoys great working relationships with the farmers who supply his restaurant with an ever-changing basket from each harvest, and he cooks everything with love and passion: from beautifully-composed salads, vegetable farm plates and entrées featuring luscious cuts of meats to the beloved pork belly poptart and house-made sausage, sliced and cooked to order at Sunday brunch.