Michelin-starred chef: Nashville set to be a ‘food destination city’

Chef Christopher Anderson was eager to head south.

The North Carolina native made his name in Chicago, where he worked at multiple prestigious restaurants, and led one of them, Moto, to retain its Michelin star. Now he’s joining Nashville’s growing food scene, taking over culinary operations at the Hutton Hotel and its restaurant.

Anderson has big plans for the restaurant’s refreshed menu, expected to roll out later this summer. With his fine-dining background, he hopes to add a monthly tasting dinner to the restaurant’s standard a la carte offerings, and find ways to “push the envelope” of what you’d normally find in the world of hotel eateries.

The high-profile chef is joining the Hutton at a time of increased competition in both Nashville’s hotel and restaurant industries — it seems a new project in one category or the other is announced at least weekly. Amid that increased competition, the Hutton is embarking on a significant renovation at the Hutton Hotel, including many changes planned for its restaurant, 1808 Grille. (A hotel spokesman confirmed those restaurant changes will include a rebranding, alongside changes to the concept and menu.)

Anderson said he sees all the development in Nashville, particularly the rapid growth in restaurant options, as evidence of the city’s rise to a new status. Read on to find out what he means and for more highlights from the chef’s recent conversation with the Nashville Business Journal:

How did you first become aware of Nashville? What were your early perceptions of the city?

When I left Moto, I really wanted to actually get back down South. That’s what I kind of earned my [Michelin] star off of. I feel like most people that do fine-dining cuisine, they always tend to lean toward the French, Spanish, the Italian side of things. … But to me I feel like we have a great culture here in America, and I feel like the South embodies American cuisine. … I’ve always loved the culture, and essentially why I left and kind of went around was to really learn different techniques … and then apply that to my cuisine. So unlike everybody else who’s sticking to that French and Italian kind of way, instead of using Iberico hams I use country hams. Instead of using creams, I use buttermilks. Instead of poaching things, I deep-fry.

What’s Cookin’ Midtown Nashville

Biscuit Love Opening in Hillsboro Village

Biscuit Love Opening in Hillsboro Village
About Biscuit Love

We love local. Here’s a list of some of the suppliers we work with who always provide the very best quality ingredients.

Biscuit Love The Gulch Nashville TN

Bear Creek Farm’s cattle are born and raised on 1,400 scenic acres near Leiper’s Fork, TN. Bear Creek Farms is a sustainable grass-fed, grain-finished cattle farm, raising all-natural Angus beef in a responsible and humane way. The Cherrys are people who are truly dedicated to raising happy animals and we are proud to serve both their beef and pork.

Beaverdam Creek Farm is made up of 73 acres of rolling hills, lush green pastures, and woodlands bordered by the clear-flowing waters of Beaverdam Creek in Coble, TN. The Lingos stay true to their guiding principle of raising their produce the way our Creator intended: free of harmful chemicals, antibiotics, growth stimulants, and GMOs. Their seasonal produce serves as the inspiration for many of our seasonal dishes.

Blackberry Farm Brewery has made waves with their saisons. From a refreshing summer saison to a Fall saison aged in oak barrels to their current offering, a moody, dark Winter saison, we are positive you will enjoy each one as much as we have.

Bloomsbury Farm is nestled in the hills between Smyrna and Nolensville, TN. While vegetables and herbs are a large part of the operation, their variety of Heritage chicken eggs are what keep us coming back.

Biscuit Love Nashville Monday Breakfast

Bourbon Barrel Foods started in the garage of founder Matt Jamie in Louisville, Kentucky. We’ve been enjoying and using their Bourbon Madagascar Vanilla Extract (aged in barrels that used to hold some fine Kentucky bourbon) to give our food even more of a Southern flavor. Their motto is “Slow. Small. Simple.” We think they should also add “Superb” to it.

Cruze Dairy Farms is a family dairy farm in Knoxville, Tennessee. They milk Jersey cows and bottle their own whole pasteurized Jersey milk and real churned buttermilk. And as their t-shirts state, we can attest that biscuits really do rise better with Cruze buttermilk.

The Charleston Tea Plantation is located on historic Wadmalaw Island in the heart of the Lowcountry of South Carolina. We fell in love with the Charleston Tea Plantation on a trip to Charleston, and you will fall in love with our sweet tea! It is an exceptional product being grown right here in the South.

Jackalope Brewing Company has been supporters of Biscuit Love since our days on the truck and as long-time fans of theirs, we are thrilled to be able to reciprocate! Their American Pale Ale, Thunder Ann is made with honey and biscuit malts which we think is a perfect complement to our menu and pairs very well with The Princess.

Biscuit Love Nashville TN Sat.

Helen Hooper-Hirst Pottery uses Tennessee clay to hand-make her pottery in her home studio in Lockeland Springs in East Nashville. In floating blues and iron-saturated browns, her work is inspired by the Tennessee landscape’s rich, natural colors which we enjoy each time we sip from our beautiful coffee mugs.

Weisenberger Mill has been “the baker’s choice” since early 1865. Owned and operated for six generations by the Weisenberger family, the mill is nestled on the banks of the South Elkhorn Creek in the heart of central Kentucky. One trip to this water powered mill was enough to convince us that our biscuits wouldn’t be quite Southern enough without their flour.

Whats Cookin Nashville Gold Line

What’s Cookin’Franklin TN

Hissho Sushi Vanderbilt Area Nashville

Hissho Sushi:

Hissho Sushi Nashville

 1301 Medical Center Dr Nashville,TN 37232
Vanderbilt Hospital – Sushi

At Hissho Sushi, freshly prepared sushi daily on-site is the only way we roll. Every day, our talented chefs prepare delicious sushi that will keep your customers happy and healthy.Hissho Sushi searches the world markets for only the highest quality products.

Our seafood, rice, vinegar, soy and other ingredients are procured and tested at our state-of-the-art distribution facility. Our chefs buy fruits and vegetables locally to ensure absolute freshness.

You will never find artificial coloring in Hissho Sushi’s natural wasabi and ginger. We offer multi-grain and brown rice, as well as traditional sushi rice, and many of our items are vegetarian and vegan. Our products consistently maintain the health benefits and authentic taste of true Japanese sushi.


Hissho Sushi Vanderbilt Area Nashville

Hissho Sushi provides turnkey sushi bars to upscale supermarkets, cafes, hospitals, universities and corporate foodservice locations. With more than a decade in the industry, Hissho’s proven program and committed sushi professionals are recognized as the best of the best. At the end of the day, we know that it is all about superior quality and customer service. From operations and logistics to sales and marketing, our entire team works hand-in-hand with our partners to ensure success.

Our Mission:
To provide the highest quality products and unparalleled customer service to consumers. We are passionate about building strong and enduring partnerships with our customers. We value our employees and affiliates and seek to provide them with a path to personal and professional success.

What’s Cookin’ Nashville

Rotier’s Nashville TN

Rotier’s Nashville TN

Home of the Famous French Bread Hamburger!

Rotier's Nashville TN Cheese Burger

Rotier’s has been serving cold beer, burgers, and handmade milkshakes since 1945. John and Evelyn Rotier started the restaurant after WWII, the building was originally a carriage house for the Elliston Mansion. Rotier’s started as a beer joint with cheeseburgers and pinball machines and later evolved into a full scale restaurant soon after gambling became illegal in Tennessee. The meat and three menu came along, or “meat and vegetables” if you are not from Tennessee, so patrons could choose from several different home cooked meals. John and Evelyn had three children: John, Margaret, and Charlie Rotier, who all worked in the restaurant.


We have been a Nashville landmark for many years and continue on with third generation family members to this day. The Cheeseburger on French Bread is Rotier’s claim to fame, winning many local and national awards from USA Today and Food Network Magazine.

Rotier’s Restaurant • 2413 Elliston Place, Nashville, TN 37203 • Ph. 615-327-9892

Hours: Monday-Thursday 10:30am-9:30pm • Wednesday-Friday 10:30am-10pm • Saturday 9am-10pm • Sunday Closed


What’s Cookin’ Nashville