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Executive Chef Cory Untch leads the innovative culinary team at Nashville’s Capitol Grille.
Having helmed the kitchens of multiple Forbes Five-Star and Relais & Châteaux properties, Untch has delighted guests all over the country with his creative excellence and exquisite palate.
Untch developed a passion for farming, agriculture and organic sourcing during his tenure as Executive Chef on a 313-acre Relais & Châteaux ranch in Texas. Untch continues to pursue those passions on the Hermitage Hotel’s own 250-acre Double H Farms and Gardens, crafting seasonal menus around the harvest and tending to the cattle. At Capitol Grille, Untch’s artisanal dishes offer a true taste of Southern tradition, cultivating the natural richness and bounty that surrounds us in Tennessee.
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