Andrew Whitney, Virago Chef

Andrew Whitney


Chef Andrew Whitney was born in Dallas Texas, but spent most of his life in Middle Tennessee. He began as a dishwasher at the age of 15, and worked his way around various areas of the kitchen. “I don't think I ever had that ‘moment’ where it hit me. I just fell in love with cooking at a young age, so I did everything possible to find success in the industry.” Andrew believes his passion for success and hard work comes from his father. “He was a career driven man. He worked his way from a construction worker framing houses, to becoming the Vice President of the largest home building company in Middle Tennessee. He accomplished all of this by working hard and being self-motivated. I know that is where I get my drive from.”  

Andrew went on to accomplish his career goals by receiving his Chef’s training at the Le Cordon Bleu in Atlanta, Georgia. Whitney was the Executive Chef for a local Nashville food truck turned Brick and Mortar, Riff’s Fine Street Food, before joining the M Street Family. He is now the Executive Chef of the award winning Asian fusion restaurant, Virago. His newest menu contributions are heavily influenced by the season, created with respect for regional traditions as well as the Asian culture.



Whiskey Kitchen

Originally from Dallas, Texas, Luke started his culinary career in Aspen, Colorado working in a steak house. While in Colorado, Luke was offered a job opportunity at M Street to open the new concept, Kayne Prime. After opening Kayne, Luke transitioned to Virago's kitchen where he spent a little over two years learning the exotic, Asian cuisine.

Luke was spending some time cooking in Santa Barbara, California when he got a call to come back to M Street to open the newest concept, Moto. After relocating to Nashville, Luke joined the Moto team as a Line Cook, and was quickly promoted to Sous Chef. His passion and talent in the kitchen shone through at Moto, as he was promoted to Chef de Cuisine soon after, where he led the culinary team.

Seeking to grow and challenge himself, Luke accepted the position of leading Whiskey Kitchen's culinary team in the summer of 2017 after M Street's Director of Culinary Operations, Robert Grace, offered him the opportunity. As a veteran of the M Street spirit, Luke is looking forward to adding his own spin on Whiskey's classic American cuisine.

 Robert Grace, Kayne Prime Chef


Kayne Prime

Kayne Prime's newest leader and Executive Chef, Steven Chandler was born and raised in Breckenridge, Colorado. He first fell in love with cooking at the age of 12 years old when he would help his uncle prepare pizza dough and sauce at his Colorado pizzeria. Steven quickly advanced in his culinary career when he transitioned to Omni Hotels' culinary program. He ventured to both Napa and New York, working for Michelin Star Restaurants in both cities. In Napa, Steven served as the Chef De Partie at the famous French Laundry. After his time in the kitchen at world-renowned restaurants, Chef Steven was offered another position at Omni Hotels as a Task Force Chef. He traveled around the country renovating Omni's' culinary programs.

After his time traveling, Chef Steven was part of a culinary team that catered for movie and TV sets. This opportunity brought him to Nashville for several months. Steven immediately fell in love with the city and decided to stay. Joining the Kayne Prime team in April 2016 as a Sous Chef, Steven quickly proved his innovative mind as he created new, outside-the-box dishes for menu development. He cannot wait to lead the Kayne Prime kitchen to continued greatness.

 Jay Flatley, Tavern Chef

Jay Flatley


Jay Flatley was born and raised in New Orleans, LA, where he began cooking at a young age with his mother and sister. Like many chefs, Jay started his restaurant career washing dishes in a neighborhood restaurant. He moved to Dallas, TX and began cooking for Outback Steakhouse, where he learned all areas of the restaurant. After Outback, Jay began cooking in a privately-owned restaurant when he decided to further his career and attend culinary school. He received his Bachelor’s Degree from the Culinary Institute of America and shortly after returned to New Orleans to be a Sous Chef at Crescent City Brewhouse. While there, he worked for three years before and after Hurricane Katrina, until leaving for the Gulf Coast where he was Chef De Cuisine for the upscale dining restaurant, Fire. 

After two years on the beach, Jay moved to Nashville, TN and began cooking at Lime, where he became Sous Chef. Finally, in 2013, Jay became Executive Chef at Tavern in Midtown, M Street’s cool-casual, gastro-pub concept. As Chef of a local “foodie favorite,” Jay has been able to explore his creative mind by creating fun, inspired, and mouth-watering dishes.