Chef Karl Worley grew up in the Southern Appalachian Mountains, where he learned to cook from his grandfather. He received his culinary degree from Johnson & Wales University. After spending time in the kitchens of Rioja in Denver, CO he further developed his passion for sustainable agriculture and farm-to-table restaurants while working for the Coon Rock Farm in Hillsborough, NC. Through sourcing top quality seasonal ingredients, he is known for creating delicious dishes that honor the deep-rooted traditions of the South. In 2012 he opened Nashville, TN’s popular Biscuit Love Truck. Biscuit Love Brunch, the first brick and mortar, opened in 2015 and was recognized as one of Bon Appétit’s 50 Best New Restaurants.