Tyler Brown

SVP, Hospitality & Agriculture, Southall

Chef Tyler Brown is one of the guiding visionaries for Southall, a new luxury inn and sustainable agricultural development just outside of Franklin, Tennessee. Brown’s long-standing interest in the intersection of food production, permaculture, and land and stream restoration began when he was the Executive Chef of Nashville’s historic Hermitage Hotel. While there, he established robust gardens at Glen Leven and later oversaw the development of the livestock program for the hotel’s Double H Farms. While at the helm of the Hermitage Hotel’s Capitol Grille, the property earned the coveted Forbes Four Star and AAA Four Diamond designations, and also was voted one of America’s best restaurants by Gourmet magazine, Food Network and the James Beard House. Brown was among the James Beard Award semifinalists for Best Chef, Southeast in 2010, 2011, & 2013, and has been featured on Anthony Bourdain’s “Parts Unknown, as well as Andrew Zimmern’s “Driven by Food.” Brown graduated Magna Cum Laude from Johnson & Wales University in 1997, served as Vice-Chair of the Nashville Farmer’s Market and is a longstanding member of the Southern Foodways Alliance.