Chef William Gentry

With over fifteen years of experience in the kitchen, including his post as sous-chef of Tayst Restaurant and Wine Bar, Nashville’s first Certified Green Restaurant, Chef William Gentry specializes in creating delicious local food prepared with environmentally responsible practices. Utilizing his experiences while living around the Mediterranean in agricultural areas, Chef Gentry harnesses the high quality of local and seasonal ingredients to build complex flavors.

In 2011 Chef William Gentry cooked for Chef Jeremy Barlow at the James Beard House. In 2012 they returned to New York and Chef Gentry coordinated Chef Barlow's segment of the James Beard Foundation Leadership Award dinner. He has appeared in the press, including John Deere Magazine, in which he correlated the importance of chefs’ relationships with farmers.

He would be greatly honored to cook for you and your household. Take a look around, and most importantly, schedule a visit!