Nashville is a center for top-notch culinary destinations. Our speakers represent the local food movement that Nashville is a part of. Our speakers include accomplished chefs and restauranteurs, as well as local food pioneers helping people taste and appreciate the goodness of the local harvest. We also bring together dishes from over a dozen guest chefs for our meals throughout the course of the summit to highlight local food and talent.
Tyler Brown is Executive Chef of Capitol Grille at The Hermitage Hotel in Nashville and an award-winning chef who realizes the importance of locally grown food. He grows most of his ingredients for his restaurant himself at Double H Farms.
Sean Brock is the Executive Chef of Husk in Nashville. He sites his commitment to serving his customers locally grown produce to his upbringing in which his family cooked with and ate the foods they grew themselves.
Sandor Katz is world’s foremost expert on fermentation and the author of Wild Fermentation and the fermentation and food preservation guru of our time.
Matt Spicher is founder of the Nashville restaurant The Treehouse.