I came to Nashville 27 years ago. I wasn’t planning to stay; I was on my way to Florida to seek my fortune as a young sous chef and my transmission decided to strand me here for a few days. I never left.
In that time, I have seen the radical transformation that this town has undergone, and I saw it from the trenches. I saw the city become an exciting mecca for cooks and chefs from all over the country, as the Opryland Hotel drew them in to participate in the legendary training program that they had built there. I saw the first slow, then blinding-fast rejuvenation of our long-neglected downtown. The rebirth of East Nashville. All the while, I was cheffing in kitchens all over town, as the opportunities for work got better and better over the years. Hotels. The old convention center. The Arena. numerous restaurants. And now, the real renaissance is in the neighborhoods, spreading out the city’s offerings to cooks seeking work and hungry customers alike.
Probably the most encouraging change in Nashville has to be new emphasis on local, independent restauranteurs and producers of local products. Almost everywhere you go in Davidson and surrounding counties there is something unique to us–farmer’s markets on every corner, boutique pho stands, bakeries, wedding chapels, and yes, great restaurants of every variety. No longer are we stuck in the chain-store grind. Variety, it seems, is a life spice that our city has come to love.
Anejo is proud, and a little humbled, to be part of this wonderful revival, and we love our partners in it. Thanks, SkyBlue Restaurant (our first customer, almost a year ago now), Blue Diamond Catering, Clean Plate Club, and our newest customers, Hook restaurant. There are many others, of course, that use our product, and our reach is beginning to expand. It’s been a great few months getting this company up and running, and getting out there in the community to meet others who work the stoves and shine the flatware all over town.
This is a thanks to all Anejo’s customers, and a tip of the hat to all the artisans and cheese makers and cake bakers and brewmasters, and, well you know who you are. Let’s keep making Nashville a place of flavor, style, and spirit.
Chef Gary