Executive Chef Tyler Brown of Capitol Grille runs one of Nashville's only AAA Four Diamond restaurants. He is responsible for managing kitchen staff, developing menus and overseeing the general direction of the restaurant. He was named executive chef after serving three years as chef de cuisine for the Capitol Grille, where he was responsible for developing menus for the restaurant, room service and banquets. During Brown’s tenure at Capitol Grille, it has not only earned the Five Diamond designation from the American Automobile Association, but was voted one of the best new restaurants in the U.S. by Esquire magazine and one of America’s best restaurants by Gourmet magazine (2004). Capitol Grille was also featured on The Food Network and at the James Beard House (2005), where the world’s best restaurants showcase their culinary excellence. Prior to Capitol Grille, Tyler was an executive chef and partner of his restaurant, Southern Comforts BBQ & Soul in Charlotte, N.C., an upscale comfort food establishment. Prior to founding his own restaurant, he was the executive sous chef at Fearrington House in Chapel Hill, N.C., a five-star and five-diamond Relais & Chateaux property, and a chef de partie at Peninsula Grill in Charleston, S.C., a four-star and four-diamond Relais & Chateaux dining establishment. Recognition by Relais & Chateaux, an international association that endorses the most elite luxury restaurants and hotels, is highly prestigious. Currently, there are only 453 recognized establishments worldwide, all of which must meet rigorous criteria for quality. Tyler graduated magna cum laude from Johnson & Wales University with an A.A.S. in culinary arts and was introduced to cooking by his mother who is also an accomplished chef. |
