1 Kitchen operates on the ground floor of 1 Hotel Nashville, with a dining room running brunch and dinner service alongside a separate lounge. Culinary Director Chris Crary, whose approach to cooking traces back to his Tennessee upbringing, oversees menus built on sustainably sourced ingredients, while Executive Chef Tyler Lee runs the kitchen day to day, drawing on Southern traditions and seasonal sourcing.
Produce comes from a named roster of local growers — Bloomsbury Farm, Greener Roots Farms, Rocky Glade Farm, S.E. Daugherty & Sons Farm, and Bakers Garden — while meat, seafood, and poultry are sourced through ethical and sustainable purveyor partnerships. The kitchen frames its cooking as farm-to-table, aiming to reflect Nashville's regional flavor and heritage through ingredient-driven dishes.
Produce comes from a named roster of local growers — Bloomsbury Farm, Greener Roots Farms, Rocky Glade Farm, S.E. Daugherty & Sons Farm, and Bakers Garden — while meat, seafood, and poultry are sourced through ethical and sustainable purveyor partnerships. The kitchen frames its cooking as farm-to-table, aiming to reflect Nashville's regional flavor and heritage through ingredient-driven dishes.