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.
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Masons Southern Provisions