What Nashvillians eat—and where they eat-helps define our city. Our home-grown restaurants reflect who we are and lead the way in Nashville's future development.
Nashville Originals member restaurants support one another. Together we support local initiatives and charities, feeding the community that in turn supports us.
Gather. Eat. Enjoy life in our city's unique restaurants: Nashville Originals.
In the kitchen with a Nashville Original
A Nashville Business Journal Feature
Chef Bob Waggoner started cooking in high school in Los Angeles when a friend suggested he take an international foods class because it was fun and full of girls. He enjoyed the class so much that he took a job as a line cook after graduating. Check out the rest of the Watermark chef's “In the Kitchen” interview in the Nashville Business Journal here.
David Billings has been cooking professionally for 28 years. He grew up in a family that valued food and good recipes and he has carried those lessons with him to his current position as executive chef at Wild Iris. Check out the rest of Wild Iris chef Dave Billings’s “In the Kitchen” interview, in the Nashville Business Journal here.
At different points in his life John Stephenson has been a record producer, band manager and a high school English teacher. These days you can find him in the kitchen at Fido… Read more about John in the Nashville Business Journal’s “In the Kitchen” interview here.