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.


Culinary Leadership

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’ were 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.

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

Robert Grace, Kayne Prime Chef


Kayne Prime

Kayne Prime's newest leader and Chef De Cuisine, 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.

Jason Slimak, Saint Anejo Chef

Jason Slimak

Saint Añejo

Jason was born and raised Chicago, Illinois. He remembers being interested in cooking since he was a young boy. He started his culinary career washing dishes and prepping school lunches during high school.  He attributes his inclination to cooking to his mother’s lack of cooking ability, so some of his best memories are cooking in the kitchen of his family home with his mother and father. 

In Chicago, he worked for the Garden Restaurant in the Art Institute Museum, Walker Brother, Kumas Corner, De Cero, Lockdown Bar and Grill, and Veresway. The owners of Veresway were looking to reinvent their restaurant at the time, so they asked Jason to help create a new concept for her. He helped turn Veresway in Grange Hall Burger Bar, which featured grass fed beef burgers, homemade pies and ice creams, and hand cut fries. At Lockdown, Jason won Chicago's Best Burger Award and was interviewed for multiple TV outlets, such as Fox News, CBS, NBC, and the Living Well Network.

Jason moved to Nashville to be part of of the thriving food scene. After living in Nashville for only five days, he started his career with M Street and has been with the company since. Jason is now the executive chef of Saint Anejo, M Street’s cantina-style Latin inspired concept, where he implemented the weekend Brunch program and has seen immense growth in the restaurant’s success. 

Executive Chef Shane Midnight


Whiskey Kitchen

Shane Midnight grew up in Dansville, a small town in upstate New York. It was there that his parents engrained in him a strong work ethic from an early age. At his mother's beckon, Shane first set foot in a kitchen as a dishwasher at the age of sixteen...if he could have only known then the doors that experience would open down the road. 

With the restless spirit of a twenty-something, Shane was fortunate to experience the diverse culinary scene of the United States. His stops along the way included stints at the Bittercreek Alehouse in Boise, the Grassy Key Dairy Bar in the Florida Keys and the Portland City Grill in Oregon. Throughout this time, he continued to hone his craft and learn from a diverse set of mentors along the way. He also earned his Associates Degree from the Western Culinary Institute while residing in Portland.

Sin City called next and Shane Midnight answered, accepting an opportunity to work under world famous Chef Mario Batali at Ristorante B&B. However, his vagabond soul led him away to Southern California where he served as Lead Line Cook at Cafe Chloe and Sous Chef at the very popular PrepKitchen in San Diego. That same sense of adventure even temped him briefly with a stint on the Kenai Peninsula in Alaska feeding fishermen and their staffs.

Shane moved to Nashville in 2013, finally ready to settle down, and began working Whiskey Kitchen as a Sous Chef. Now, after a year and a half away, he has returned and accepted the position of Executive Chef. Chef Midnight has a passion for the tight-knit family his kitchen provides. He enjoys cultivating the budding careers of his colleagues and believes an inspired staff leads to an inspired menu.

Luke Senderling, Moto Chef


Moto Cucina + Enoteca

Chef Brandon Chavannes's love affair with food began at an early age. As many others who have made a career in the industry, Brandon began washing dishes and prepping for a neighborhood sandwich shop as a teenage. Quickly, he discovered his passion for food. After working his way around the Atlanta dining scene for a few years, Brandon decided that he would advance his training by moving to New York. He worked in the kitchens of April Broomfield and Daniel Boulud during his time in the city and subsequently followed his craft to Spain while working as a private chef. "Spain is what really turned my world upside down," Brandon states. "It was not until I went there that I truly understood just how incredible a single ingredient can be." Upon his return to New York, Chavannes accepted an opportunity at the helm of a hip bistro, "5 Ninth", in the Meatpacking District.

Eventually, Brandon returned home to his native Atlanta to work alongside industry leaders like Ford Fry and Fifth Group Restaurants. Executive Chef Brandon Chavannes now heads the kitchen at Moto Cucina + Enoteca, M Street Entertainment Group's most recent concept. There, he focuses on ingredient driven plates, hand-made pastas and sustainable seafood. 

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. 

James Ikerd, Director of Strategy and Projects

Jamie Ikerd

Chief Operating Officer

Jamie is the Chief Operating Officer for M Street. In her role, she focuses on business development and growth opportunities, cross-functional teams, employee engagement, and special projects.  Jamie joined the M Street team in July 2015 as the Director of Strategy & Projects. Prior to M Street, Jamie’s passion for hospitality emerged via a three year entrepreneurial adventure as CEO and Proprietor of Tropical Suites Boutique Hotel in Bocas del Toro, Panamá.

Additionally, her professional background includes strategic consulting at Bain & Company and serving as an analyst in the Investment Banking Division at Lehman Brothers in New York City.  A graduate of Vanderbilt’s Owen Graduate School of Management, Jamie holds an MBA with concentrations in strategy and finance, as well as bachelor's degrees in finance, international business and marketing from the University of Georgia (Go Dawgs!).


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

Gregg Mcdermott, Director of Operations: Saint Añejo, Whiskey Kitchen, Tavern

Gregg McDermott

Director of Operations

Gregg McDermott was born and raised in Brooklyn, NY.  From a young age, Gregg knew he loved the restaurant business.  Working on weekends and summers at his father’s waterfront restaurant, Gregg developed his passion for people, food and  hospitality.  Gregg moved from New York state to Florida and his restaurant career was off and running. The next 20 years were spent with Carrabba’s Italian Grill and Texas Roadhouse.  While there, Gregg worked his way up from Kitchen Manager to Managing Partner, and ultimately to Regional Manager.  Gregg joined M Street in early 2014 and has brought with him his passion and desire to "Make It Better". Gregg now lives in Nashville with his wife and four boys.


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.

Ryan Mclean, Controller

Ryan McLean


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. 

Erin Siler, Director of Human Resources

Erin Siler

Director of Human Resources

Erin Siler is the Human Resources Director at M Street, with overall responsibility for leading efforts to to attract, retain, and grow the company culture.  She joined the organization in November 2015, and previously spent 10+ years leading Human Resources in the third party logistics industry.  She received a BSBA in Organizational Communication from The Ohio State University.   A resident of Nashville for the past 5 years, she has a passion for traveling, food, and exercise.


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


Marketing & Events Team

Hannah Shipley, Event Sales Manager


Creative Producer

Kimberly Sawyer has been producing events since 2009 and is very passionate about creating one-of-a-kind experiences for her clients and for the community. Her dynamic background ranges from producing art and music-focused events for the surf industry to executing large scale events, such as the New York City Food & Wine Festival's Grand Tasting and Maxim Magazine's Hot 100 Party in Los Angeles. As M Street's Creative Producer, Kim uses her broad background to infuse elements of creativity into all aspects of the organization. She is charged with developing employee, philanthropic, and M Street-produced events as well as influencing future strategic projects.



Kimberly Sawyer, Events Producer


Marketing Specialist

Chelsea was born and raised in Los Angeles, CA and her love of the Nashville food and entertainment scene brought her to the city in 2011 as a student at Vanderbilt University. Upon graduating, she began her career with M Street Entertainment Group as an Office Assistant. Quickly, she proved a valuable asset and was promoted to a member of the Marketing team in April of 2016. Chelsea manages M Street's social media program, blog, and various digital aspects of the marketing program. M Street's emphasis on creativity inspires her to think outside the box and she is always eager to learn & grow as a marketer. On the weekends, you can find her traveling, dining at one M Street's concepts, or baking something delicious at home.


Haley Steinbuchel, Citizen Membership Relations & Event Manager


Design Asset Manager



Citizen Member Relations Manager