Tyler Brown

Events

BB&T and The Local Palate Present Farm Feast Auction Benefiting Feed the Need and Lowcountry Local First’s Incubator Farm and Training Center
Restaurant:Capitol Grille at The Hermitage Hotel
Address:Nashville, TN
Website: www.capitolgrillenashville.com

Executive Chef Tyler Brown leads one of Tennessee’s highly-praised Forbes Four-Star /AAA Four-Diamond restaurants. During Brown’s tenure at The Capitol Grille, the dining establishment has not only earned these coveted designations, but was also voted one of America’s best restaurants by Gourmet magazine was featured on The Food Network, and was recognized at the James Beard House.  Then, in 2010, Brown was among the semi-finalists for the James Beard Award “Best Chef, Southeast”.

Prior to his position at the Capitol Grille, Brown graduated Magna Cum Laude from Johnson & Wales University in 1997 with an Associate in Applied Science in Culinary Arts and was introduced to the culinary industry by his mother, who is also an accomplished chef. Brown worked at a number of fine dining restaurants including his position as Chef de Partie at Peninsula Grill in Charleston, S.C., a Forbes Four-Star / AAA Five-Diamond, and recognized Relais & Chateaux dining establishment. Currently, there are only 453 recognized establishments worldwide, all of which must meet rigorous criteria for quality.  Brown then held the Executive Sous Chef position in 1999 at Fearrington House in Chapel Hill, N.C., a Forbes Five-Star / AAA Five-Diamond, Relais & Chateaux property, before becoming the Executive Chef and Partner in 2001 of Southern Comforts BBQ & Soul, an upscale comfort food establishment in Charlotte, N.C.

Brown became Chef de Cuisine of the Capitol Grille in 2003 and emerged as a leader in the kitchen.  He now leads the culinary team as Executive Chef and is responsible for managing kitchen staff, developing menus and overseeing the general direction of the restaurant. He has also taking on the unofficial title of “Head Farmer” at the garden Brown has started at the historic Glen Leven farm.  Brown surfaced as one of Nashville’s most talented chefs, establishing relationships with the local community organizations and producers to become a forerunner in the Southeastern culinary community with progressive, southern cuisine.  He is a member of the Southern Foodways Alliance, and is currently on the board of the Slow Food USA – Nashville Chapter.