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Capitol Grille’s Executive Chef Tyler Brown has emerged as one of the leaders of the industry through cultural sustainability – a movement that embraces new techniques but honors the region’s culinary roots. Brown and his team are as well versed in the techniques of BBQ, Dry Aging beef, smoking meat, as they are in sous vide cooking.
The Capitol Grille’s relationship with the Farm at Glen lets Chef Brown (whose other title is Farmer Brown) link the farm and the table. His vegetable garden at Glen Leven gives him organic, heirloom vegetables in season, and the heritage breed cattle grazing the pastures there provide the Capitol Grille with prime, local, grass-fed beef.
Since Tyler Brown has been at the Capitol Grille, it has become known for food that has ambitions, but no pretensions. Whether his guests are music celebrities, famous politicians, powerful business men and women – or just folks, he wants everyone to feel comfortable, welcome and well-fed.
Tyler Brown graduated magna cum laude from Johnson & Wales University in 1997 and worked at fine restaurants such as the Peninsula Grill in Charleston, SC, and Fearrington House in Chapel Hill, NC. He was a partner and executive chef at Southern Comforts BBQ & Soul, serving upscale comfort food in Charlotte, NC, before he moved to Nashville in 2003 to become Chef de Cuisine at the Capitol Grille. He now leads the kitchen staff as Executive Chef.
Brown is a member of the Southern Foodways Alliance, and is currently on the board of the Nashville chapter of Slow Food USA.