Chef Brandon Frohne approaches contemporary American and European cuisine with energy and creativity, while honoring ingredients of quality and paying respect to the origins of Southern cooking. His creativity, connection to the local culinary community and passion for farm-to-table cooking contribute to Mason’s distinctive dining experience. Chef Frohne gathers inspiration from working with a dynamic culinary team, experimenting with conceptual dishes and working with local farmers and artisans.

A native of St. Petersburg, Fla., Frohne grew up in East Tennessee before returning to Florida and beginning a career in the restaurant industry in his late teens. Chef Frohne’s culinary resume includes more than10 years of experience in positions such as chef de cuisine at top Zagat-rated Six Tables Fine Dining at the Peninsula Inn & Spa in St. Petersburg, Fla., winery chef at AAA Four Diamond-rated Chateau Elan Winery & Resort outside of Atlanta, and executive sous chef at Nashville’s Bluegrass Yacht & Country Club. Frohne was also the mastermind behind underground pop-up dinner club Forage South, monthly collaborative dining experiences hosted in private homes which garnered a cult following and regularly sold out in minutes.
 
Chef Frohne’s culinary creativity has been recognized by local and national press including Nation’s Restaurant News, Everyday with Rachel Ray,  Forbes Travel, Southern Living, Taste of the South, Nashville Lifestyles, The Tennessean and more. He presented Thanksgiving Dinner at the James Beard House in New York City in November 2013 and received a 2nd invite to cook dinner there on February 21st for a dinner named Nourish The Past.  Frohne has also appeared on Food Network’s Chopped, Chopped Redemption,  and Chow Masters on the Travel Channel. Chef Frohne has also participated in numerous culinary challenges including winning the People’s Choice Award at the 2011 and 2012 Savor Nashville Chef Challenges, reaching the Semi-Finalist round in the 2012 World Chef Challenge, and placing as the Runner-up in the 2012 International Biscuit Festival. When not in the Mason’s kitchen, chef Frohne spends time cooking with his wife and their three children at their home in Nashville.

• 615-806-0196 Phone
• jrobinson@greenolivemedia.com Email
• www.masons-nashville.com Website
• Masons Southern Provisions

Under the leadership of Anna Maria Santorelli, Anna Maria’s delivers authentic Italian Cuisine.  The space in Larchmont is charming, warm and welcoming.  Born in Naples, Anna Maria delicately prepares delicious Neapolitan classics such as Eggplant Parmigiana (her mother’s unmatched recipe ) & her Signature Dish (Linguini Crab Meat, Shrimp & Shitake Mushrooms in a Light Tomato Sauce),  as well as more modern Chicken and Fish entrees.   As the former Executive Chef of Gracie Mansion, Anna Maria has served countless celebrities…yet since opening her doors in 2006, she has been equally enthusiastic serving the local community.  Anna Maria’s passion lives here!

• 914.833.0555 Phone
• info@annamariaskitchen.com Email
• www.annamariaskitchen.com Website
• Anna Marias Restaurant

Shehu Fitzgerald is a nationally renowned chef who is known for creating enticing variations of classic American, Asian, Latin, French, Italian and Caribbean cuisine. As a result of his extensive intercontinental culinary training and work experience at acclaimed resorts, Chef Shehu has been able to take some of the world's favorite recipes and infuse them with exciting new flavors.  His talents were showcased on the Food Network’s highly popular “Chopped” program, where he won the show’s national competition.  Chef Shehu has also recently appeared on “The Taste,” an American cooking-themed reality competition series on the ABC TV network.

• 914-686-0911 Phone
• jennifer@cprmediaservices.com Email
• www.chefshehu.com Website
• Chef Shehus Spice Blends