Who is the chef at Capitol Grille and what is his background?

  1. Chef Tyler Brown mans the stoves at the storied Capitol Grille, where he brings his devotion to seasonal, locally sourced Southern cooking to life. Brown holds a degree in culinary arts from Johnson & Wales University and has worked in kitchens such as the Four-Star Peninsula Grill in Charleston, S.C. Brown also served as executive sous chef at the Five-Star Fearrington House in Chapel Hill, N.C., before becoming executive chef and partner of Southern Comforts BBQ & Soul, an upscale comfort food restaurant in Charlotte, N.C.

    In 2003, Brown became chef de cuisine at Capitol Grille before taking on the title of executive chef. He is a member of the Southern Foodways Alliance and is on the board of the Slow Food USA Nashville Chapter. In 2010 Brown was among the semi-finalists for the James Beard Award category of "Best Chef, Southeast."

    Brown also has the unofficial title of head farmer at the nearby Farm at Glen Leven, where he has built a period, organic garden through a partnership with the Land Trust of Tennessee. Food from the garden is featured in the seasonally shifting Capitol Grille menu Brown designed.