2019 Nourish Chefs
Chef Karl and Sarah Worley & Friends
Chef Karl and Sarah Worley
Since its humble beginnings as an airstream food truck named Lilly, Biscuit Love has grown to two Nashville locations and has become a Music City staple for its playful take on Southern brunch. Owned and operated by husband-and-wife team Karl and Sarah Worley (with the help of the Biscuit Babes in the kitchen), Biscuit Love serves a variety of breakfast and lunch options made entirely from scratch. Throughout its journey from food truck to brick-and-mortar, Biscuit Love has remained steadfast in its commitment to sourcing from local purveyors, and actively gives back to the Nashville community.
Chef Karl Worley grew up in the Southern Appalachian Mountains, where he learned to cook from his grandfather in Bristol, Tennessee. He received his culinary degree from Johnson & Wales University in 2010. After spending time in the kitchens of Rioja in Denver, he further developed his passion for sustainable agriculture and farm-to-table restaurants while working for the Coon Rock Farm in Hillsborough, NC. Through sourcing top quality seasonal ingredients, he is known for creating delicious dishes that honor the deep-rooted traditions of the South.
Sarah Worley was born and raised in Northeastern Pennsylvania, yet she considers the South her home now that she’s spent nearly half of her life in Nashville. She holds a culinary degree from Johnson & Wales and an Accounting degree and MBA from Belmont University. She and Karl work side by side not only in their restaurant, but also in being the proud parents of their incredible daughter Gertie.
Pableaux is a New Orleans-based food and travel writer, photographer and author of several books on Louisiana food. His work has appeared in The New York Times, Saveur, the New Orleans Times-Picayune, Texas Monthly, Cooking Light, and Coastal Living. Pableaux also is host of "Red Beans Roadshow," a restaurant pop-up series that takes a New Orleans' trademark Monday-night tradition on the road. The roadshow travels the country and pairs Johnson with a local host chef for a night of good, simple food, camaraderie and appropriate misbehavior.
Pableaux has inspired The Worleys with his dedication to hospitality. Through "Red Beans Roadshow," he has redefined what good meals are all about showing us that it's not necessarily the food, but rather the people we gather with -- and act of gathering at all.
The Worleys met Charlie when he was barely 13 years old when he tested his dream in the kitchen with Namaste Y'all, a fusion pop-up of Indian and American Southern. The Worleys assisted him in putting together dinner for a sold out crowd of over 100 people. Over the last eight years, their relationship has evolved into much more than mentor/mentee. Since graduating from high school, Charlie has furthered his skills in the kitchens of Biscuit Love, Josephine, and Nicky’s Coal Fired.
Charlie inspires Karl and Sarah daily with his dedication to learning and honing his craft—but most with his dedication and resilience in the kitchen. He is always learning and always looking for mentors who will help him grow.
Asha is a chef, author, and global food advocate based in Atlanta, Georgia. She is passionate about using food as a platform to connect people across countries and cultures. Her cookbook "My Two Souths" was a finalist for a James Beard Award in the American Cooking category as well as a winner of the prestigious Piglet Award. She also serves as a global brand ambassador for CARE and works with the United Nations and the James Beard Foundation to reduce global food insecurity.
The Worleys say it's hard to put into words how much Asha inspires them. She uses her voice to further her missions at home and across the world, and she's a force Karl and Sarah are proud to call family.
Chef David Dawson spent time in the kitchen with Thomas Keller as his executive sous chef and was the chef chosen to open Euro Disney. He ultimately chose to finish his career by sharing this knowledge with thousands of students at Johnson and Wales University. Karl and Sarah met Chef Dawson as first year culinary students in Denver, Colorado. He immediately became a mentor for Karl.
Chef Dawson inspires The Worleys through his thoughtful mentorship of the students that came to be in his care. He isn't afraid to share constructive criticism, but more often is known for encouraging the gifts of those around him. Unlike so many in our industry, there is no ego here — a place where there so easily could be.
Lisa Marie White
Lisa Marie White is a rockstar pastry chef who came to her profession later than most. Her story is an inspiration, and her baked goods — sheer bites of heaven served in the eateries of the Thompson Nashville hotel—evidence the wisdom of listening to your heart and daring to change. In 2008, White was 37 years old and hiking the Camino de Santiago, a pilgrimage route that stretches across Europe and ends at a shrine in Northwest Spain. She encountered her 'a-ha” moment in southern France, near the Spanish border. The aroma of freshly baked bread wafting from shops in a hillside village stirred her. In a bite, her love of baking was sparked.
Lisa Marie inspires The Worleys daily with her delight and joy in food and creating delight and joy in the people around her. She is not only an incredible chef, she has a deep commitment to mentoring the people around her.