Our chefs create inventive, sophisticated fare inspired by the culture and cuisine of the South. We pride ourselves on the quality of our made-from-scratch recipes featuring only the freshest ingredients, with an emphasis on locally grown produce. Sure to impress even the most discerning palates—we know your experience will be nothing short of extraordinary.

We bring more to the table.

We create so much more than just delicious food. Our passion touches every part of your event from the thoughtful preparation to the artful presentation of your customized menu. Our goal of impeccable service makes even the largest event feel like an intimate dining experience.

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Policies and Procedures

Due to nationwide manufacturing shortages, we are currently experiencing unavailability of select food and beverage items. Your event manager will assist you with all up to date items when selecting your menu and keep you informed of changes.


Bobby Hammock – Executive Chef

A native of Gallatin, Tennessee, with almost 40 years of experience, Bobby Hammock, MBA, CEC, began his culinary career in a Knoxville restaurant while attending college at the University of Tennessee. After graduation, he moved to Dallas, Texas, where he worked at the Loews Anatole Hotel as chef rotisseur and later as assistant banquet chef. After opening the Mandalay Four Seasons Hotel in Las Colinas, Texas, he returned to Nashville to assist in an expansion at Gaylord Opryland Hotel serving as senior sous chef and later executive sous chef. In 1992 Hammock took a position as executive chef at the Grove Park Inn in Asheville, North Carolina, before returning to the Gaylord Opryland Hotel as chef de cuisine. After another stint in the early 2000s at Grove Park Inn, this time as executive chef, Hammock returned to Nashville as executive chef of the Hilton Nashville Downtown Hotel. Prior to joining the Museum’s culinary team he served as executive chef for the Levy Restaurant Group at Bridgestone Arena. Hammock is a Certified Executive Chef (CEC) with the American Culinary Federation (ACF) and an adjunct instructor at the Art Institute of Tennessee.


David Ward – Sous Chef, Catering

David Ward began his career in 1994 at a resort hotel in Garmisch-Partenkirchen, Germany, cooking for diplomats and military personnel. After several years living the ski-bum lifestyle, Ward felt the need to formalize his education and career. He moved to Nashville to work at Gaylord Opryland Hotel and attend the Culinary Apprenticeship program there. After graduating Summa Cum Laude in 2000, Ward opened Nick & Rudy’s Steakhouse, spent several years as sous chef at Brentwood Country Club, and was executive sous chef at the Nashville City Club. He spent nearly a decade in business dining before eventually returning to Brentwood Country Club as executive chef. In October 2015, Ward learned that Bobby Hammock, one of his mentors from his days at Gaylord Opryland Hotel, was looking for a sous chef at the museum’s 2|22 Eatery. The rest is history!


Alfonso Montes – Sous Chef, Catering

After graduating from The Art Institute of Tennessee — Nashville, Alfonso Montes started his culinary career with Marriott Hotels, where he worked for 31 years. Montes was promoted to executive chef during his time with the Marriott and took a position with the Nashville Airport Marriott Hotel. There, he and his team hosted events with clients such as the State of Tennessee Winemakers. Montes has also been a part of many grand openings for hotels in places such as San Antonio and Austin, Texas, Philadelphia, Washington, D.C., and Oklahoma. As a member of the American Culinary Federation, Montes joined the Country Music Hall of Fame and Museum in 2015, where he continues to pursue his culinary career as sous chef in our catering kitchen.

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