Chef Colby Rasavong, Bad Idea

Colby Rasavong is the Executive Chef of Bad Idea, an East Nashville restaurant serving Lao-French cuisine. Bad Idea was named one of the 2024 Best Restaurants in America by the New York Times and a semifinalist for Best New Restaurant in the 2025 James Beard Awards. Bringing a wealth of knowledge from acclaimed restaurants across the country, Rasavong’s background and Lao heritage lend to creative cuisine. Designed to be approachable and exciting – while pairing well with the hand-selected roster of wines – the ever-evolving menu features small plates and playful dishes meant to be shared.

CHEFs Sean Wen and adam lathan, curry boys bbq

Dig into Southeast Asia + Texas at Curry Boys, an Asian BBQ restaurant specializing in the unique combination of Southeast Asian Curry and Classic Texas BBQ — all in the form of a delicious rice bowl. Brought to you by the boys from Pinch Boil House and South BBQ - Sean Wen, Andrew Ho and Andrew Samia - this collaborative effort truly showcases bold, delicious flavors in a fun, outdoor atmosphere.

Chefs amy Watson and Clinton Spruill, saap saap

Saap Saap BBQ is made up of Clinton Spruill and Amy Watson. They bring Southern BBQ to a new level with the influence of Lao cuisine. Taking inspiration (as well as direct recipes) from both of their families, this combo showcases authentic Lao flavors and southern classics. Saap Saap BBQ is currently a Nashville popup, so you can find them at different Nashville area locations.

CHEFS Chris and Emma Biard, s.s. gai

S.S. Gai was built on the notion that flavorful, street food-style Thai chicken can thrive in Nashville’s bustling dining scene. Chris and Emma Biard opened S.S. Gai – “same-same, but different chicken” – in East Nashville in 2023. They were inspired after tasting a particular style of Thai chicken during their travels, and began extensive recipe development. Their menu is centered around traditional recipes for Gai Yang (grilled chicken) and Gai Tod (fried chicken). Local produce and meats are intertwined into authentic Thai flavors by using time-honored techniques including coal-roasting.

CheFS Ana Aguilar and Josh Cook, Tantisimo

Ana Aguilar began her culinary journey as a teenager, baking wedding cakes in her church's kitchen in Southern California. Throughout her life, Ana has embraced learning and unlearning through food. During the pandemic, she took her time reconnecting with childhood favorites like pan dulce, as well as cherished family recipes like enchiladas and birria. Inspired by her search for food that felt like home and the best local ingredients, she founded Tantisimo.

A born and bred Nashvillian, Josh Cook brings together his passion for food with his love of all things local. His food is a thoughtful showcase of Tennessee’s riches, together with memorable flavors and precise textures. Somewhere along the way he fell in love with dried chilies and then masa, a perfect complement to Ana’s Latin American style. His previous experiences included executive sous chef at Husk Nashville.

Chefs lauren agudo and mason hereford, turkey and the wolf icehouse

Multiple James Beard award nominees Mason Hereford and Lauren Agudo are the chef/manager duo behind New Orleans’ acclaimed restaurants Hungry Eyes, Hot Stuff, and Turkey and the Wolf. The latter counter service-only joint was named one of the most important restaurants of the decade by Food & Wine and Esquire. Bon Appetit named it 2017’s No. 1 Best New Restaurant. Earlier this summer, Mason and Lauren opened a location in Nashville called Turkey and the Wolf Icehouse. Enjoy everything from a chicken pot pie empanada to a McCaviar sandwich with salmon roe at the laid-back patio/beer shack. The menu includes both solid gold Turkey and the Wolf hits from NOLA, and new bangers by chef/partner Will Mondros.