Mission & Purpose

Our company shall earn position as a world-leading, premiere hospitality collection brand that tenaciously pursues the Exceptional Experience for our guests and our people.

There are many dining and nightlife options for guests to choose from in this growing city, be it for a special occasion or simply grabbing a bite and a beer. Our commitment is to appreciate each and every guest, and promise to provide an outstanding experience through exceptional and sincere hospitality.
 

INTRODUCING M STREET'S Culinary Leaders

 
 Andrew Whitney, Virago Chef

EDgar Victoria

Virago

Virago's newest Chef de Cuisine, Edgar Victoria, was born in Mexico City but has lived in Nashville almost his entire life.  Since his first experience in a kitchen as a dishwasher at the age of 18, he has been in love with cooking. During his career, he has worked in several farm-to-table restaurants under notable James Beard Award chefs and also worked under a Michelin Star chef who helped develop him into the chef he is today. Edgar came to M Street a little over a year ago, starting as a Sous Chef at Kayne Prime where he developed the kitchen team during the 2017 restaurant expansion. At the beginning of 2018, he made his transition to Virago as Chef de Cuisine. 

Edgar’s Latin American roots have always served as an inspiration in his dishes along with his passion for cooking with seasonal, local ingredients. Working in Asian Cuisine now, he loves surprising people with interesting flavor combinations by using French, Latin American and Japanese culinary techniques.

Edgar is most excited about collaborating with such a talented team that comes from all different cultural backgrounds. “I’m very passionate about teamwork, and love that we all work together to give each other feedback and make each other better. M Street is family and I’m happy to be a part of this amazing culture.”

 Jay Flatley, Tavern Chef

Jay Flatley

Tavern

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.

 
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LUKE SENDERLING

 

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.

 

INTRODUCING M STREET'S Executive Leaders

 
 Chris Hyndman, Chief Executive Officer

Chris Hyndman

CEO, Founder & President

Chris Hyndman is the Founder and CEO of M Street, whose vision and execution pioneered the city’s modern restaurant scene. At age 16, Hyndman’s restaurant career began humbly as a dishwasher in a local restaurant. He opened his first restaurant, Virago, in 2000. Since, Hyndman has built his company M Street Entertainment Group, LLC to include eight highly successful ventures: Virago, Whiskey Kitchen, Kayne Prime, Tavern, Citizen, Saint Anejo, Moto, and The Rosewall. More than just a collection of restaurants, M Street has established itself as one of the city’s premiere lifestyle and entertainment brands. 

 
 
 Erin Siler, Director of Human Resources

DEBRA JOHNSON

Vice President, People & Leadership Development

Debra joined M Street as the Director of People Operations in September 2017.  Her trademark is in organizational effectiveness and development. Debra's passion lies in shaping raw talent into high-impact leaders.  With extensive experience in high growth organizations, Debra can execute on a vision and drive organizations through fast growth and explosive change.  She is dedicated to creating innovative People strategies to support an agile, intelligent and diverse workforce.

Debra's 15+ years of experience includes domestic and international Human Resources leadership with companies such as Zappos, Teespring and Neustar. Debra holds a MS in Business Communications from Spalding University and a BS in Business Management from Indiana University. 

 

 
 Dan Leverett, Director of Finance

Dan Leverett

Director of Finance

Dan Leverett is the Director of Finance at M Street. A Nashville native, Dan graduated from Middle Tennessee State University with a degree in Finance.  Prior to joining M Street, he worked as an analyst and manager at Owens & Minor, a healthcare distribution company.

 
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robert grace

Director of Culinary Operations

Growing up in Tennessee and north Georgia, Chef and now Director of Culinary Operations Robert Grace was steeped in rich, southern cooking with farm fresh ingredients. He has been working in kitchens since the age of 16, ultimately following his passion for food to Johnson & Wales in Providence, Rhode Island to earn a degree in Culinary Arts. Robert continued to hone his skills working in the thriving Providence food scene before coming to Nashville in 2007. In Nashville he served as Sous-chef and Chef de Cuisine under a James Beard Award winning chef before coming to M Street and Kayne Prime.During Robert’s tenure at Kayne Prime, the chef and the restaurant have become multi-award winners. Some of the recent accolades include Top 10 Steakhouses in the U.S. 2013 from Gayot, the Nashville Scene’s Iron Fork Audience Award, Best Steak, Best of the Best and Best Restaurants from Nashville Lifestyles. Continuing to innovate with Kayne Prime’s artful, farm-to-table creations, Chef Grace can often be found at the Nashville Farmer’s Market sourcing fresh, seasonal produce.

 
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Andrew WHITNEY

Associate Director of Culinary Operations

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 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 spent three years as the Executive Chef of the award winning Asian fusion restaurant, Virago, before moving into his current role. As the Associate Director of Culinary Operations, Andrew focuses on menu innovation and ongoing development of our culinary leadership team.

 

 
 Ryan Mclean, Controller

Ryan McLean

Controller

Ryan McLean, the Controller at M Street, has over ten years of combined public and private accounting experience. A graduate of the University of Tennessee with a Bachelor of Science in Business Administration and Accounting, Ryan is a member of the Tennessee Society of Certified Public Accountants and the American Institute of Certified Public Accountants. Prior to joining M Street, he was a manager for DGLF CPAs & Business Advisors. 

 
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Rachael Schendel

Director of Marketing & Sales

Rachael is responsible for executing branding and integrated advertising promotions across all of M Street's concepts. Rachael joined the team in June of 2016 and previously spent over 10 years leading the creative strategy for regional and national campaigns in the local Nashville advertising industry. Rachael's portfolio of brands includes Logan's Roadhouse, Cracker Barrel, Colgate, Claire's, Kirkland's, Pigeon Forge, Hotel Jerome and The Greenbrier.

She received her BSA in Advertising from the University of Tennessee. Rachael is a Nashville native who has a passion for anything that involves the city's thriving food scene and also an avid contributor to Five Dishes Nashville

 

SPECIALTY EVENTS AND SALES

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Jaclyn Henning

Specialty Events & Sales Manager

jaclynhenning@mstreetnashville.com

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ALEXANDRA BAILEY

Specialty Events & Sales Manager 

alexandrabailey@mstreetnashville.com