Master Chef Nashville

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Nashville

Benefiting: Path to College

Saturday, February 8, 2020 6:30 PM to 9:30 PM
 

Margot McCormack
Margot’s Café and Bar

Margot spent Saturday mornings as a little girl in the kitchen with her mother. She loved cooking, eating and spending time with her mom.

As a student at UT Knoxville, Margot’s first professional cooking job was as a line cook at Bennigan’s. Upon graduation with a BA in English, Margot moved back to Nashville to pursue a creative writing career but instead found herself back in the kitchen working for local restaurateur Jody Faison at his very popular restaurant Faison’s. Jody encouraged her to be creative and introduced her to the work of Alice Waters. Motivated by her experience at Faison’s, Margot enrolled in the culinary arts program at the Culinary Institute of America. After completing the 21 month program Margot set her sights on New York City where she became the chef at Danal, a quaint European café in the East Village. There she embraced the food and culture of France. Her ideas about cooking began to take shape as she honed her skills and developed her style.

In 1995, Margot returned home and became the Executive chef at F. Scott’s. Over the next five years she reacquainted herself with the Nashville dining community and they embraced her vision of fresh, simple food prepared well. In 2001 she left to pursue her dream of opening her own restaurant. Margot’s philosophy on food and cooking is inspired by the French culture, based on seasonality and the very best locally sourced ingredients. Margot is not looking to reinvent food but to reintroduce it in a personal and accessible way.

Andrew Little
Josephine

Andy Little came to Nashville in 2013 by way of central Pennsylvania where he grew up on traditional Pennsylvania Dutch cooking. After realizing “orchestral musician” was not his career path, Little took up a server position to pay his way through school and discovered his love of the restaurant kitchen.

Little graduated from the Culinary Institute of America and began his rising career in the industry first working under Patrick O’Connell at The Inn at Little Washington before a stint at Pennsylvania’s Evermay-on-the-Delaware, which eventually led him back to his hometown to spearhead the fine dining restaurant at The Sheppard Mansion. Now a 2017 and 2018 James Beard Award semifinalist for Best Chef Southeast, Little helms the kitchen at popular restaurant Josephine, where Pennsylvania Dutch roots meet Southern hospitality for a distinct and thoughtful experience beloved by guests.

The son of two teachers, Little is a life-long, passionate student and hands-on mentor of the culinary arts. Guided by the principles of conservation at a kitchen level, he relies on recipes rooted in the shared agrarian traditions of Pennsylvania Dutch and Southern cuisines—as well as curiosity and innovation—to preserve every animal organ and fruit rind, transforming humble ingredients into memorable dishes that are coherent and full of flavor. Little’s storytelling approach to food makes his cooking personal, and by paying deference to those who raise his cattle and plow the fields where his ingredients are grown, Little puts much of himself into every course.

$160.00 per person

Rain or Shine | Tickets are non-refundable | Adults 21 and over please

Transfer to another date during the 2019/2020 season; $25.00 per person

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