Hal M. Holden-Bache is the executive chef and co-owner of Lockeland Table which opened in August 2012 in Nashville, TN. However, his love of cooking began years before the East-Nashville restaurant began serving guests. As with many chefs, Hal’s culinary education began at a young age cooking alongside his mother, preparing the family meals. His passion for knowledge in this area led him to pursue a Culinary Arts degree at Shepherd University, in his hometown of Shepherdstown, West Virginia. After graduating, Hal applied for and was accepted into, the coveted Culinary Apprenticeship Program at the world-class Greenbrier Resort in White Sulphur Springs, West Virginia, a perennial AAA Five-Diamond award winner. During his studies at The Greenbrier, Hal took winter leave each year and worked for chefs such as Hartmut Handke CMC, Peter Timmins CMC, Tom Colicchio and butcher Larry Griffin.
Chef Trey’s fondness for humble Southern ingredients comes directly from his roots in Mt. Juliet, Tenn., where he was born and raised. Surrounded by family with a passion for farming, Trey was most influenced by his grandfather, who was devoted to maintaining the family’s 100-acre farm. After school and spending a year cooking in Italy, Trey came home to cook in some of the top kitchens in Nashville. While working for some of the best restaurants in the city, Trey heard the call to create his own restaurant with a focus on his farming roots. Thus, The Farm House was born.
Today, as owner and executive chef of The Farm House and Black Rabbit, both in downtown Nashville, Trey celebrates lessons learned on his grandparents’ farm, combining seasonally fresh food and gracious service to create a memorable dining experience. He enjoys great working relationships with the farmers who supply his restaurants with an ever-changing basket from each harvest.
Chef Bobby Hodge was named executive chef at the Oak Steakhouse in downtown Nashville in June 2018. A longtime member of the Indigo Road team, Hodge previously served as executive chef of the group’s Florence, S.C. restaurant Town Hall, and played a crucial role as sous chef at The Macintosh under James Beard Award nominee, executive chef Jeremiah Bacon, where he also served locally driven and modern food. Leading up to his position at The Macintosh, Hodge held positions at Fat Hen, Nectar Bar and Grill and Kickin’ Chicken since he moved to Charleston in 2001. Hodge’s culinary career was inspired by his youth growing up on a farm in Irmo, S.C.