MUSEUM CULINARY TEAM
A native of Gallatin, Tennessee with almost 40 years of experience, Bobby Hammock, MBA, CEC, began his culinary career in a Knoxville restaurant while attending college at the University of Tennessee. After graduation, he moved to Dallas Texas, where he worked at the Loews Anatole Hotel as chef rotisseur and later as assistant banquet chef. After opening the Mandalay Four Seasons Hotel in Las Colinas Texas, he returned to Nashville to assist in an expansion at Gaylord Opryland Hotel serving as senior sous chef and later executive sous chef. In 1992 Hammock took a position as executive chef at the Grove Park Inn in Ashville, North Carolina before returning to the Gaylord Opryland Hotel as chef de cuisine. After another stint in the early 2000s at Grove Park Inn, this time as executive chef, Hammock returned to Nashville as executive chef of the Hilton Nashville Downtown Hotel. Prior to joining the museum’s culinary team he served as executive chef for the Levy Restaurant Group at Bridgestone Arena. Hammock is a Certified Executive Chef (CEC) with the American Culinary Federation (ACF) and an adjunct instructor at the Art Institute of Tennessee.
Executive Sous Chef
David Gordon-Somers is an award winning chef with over 30 years of experience cooking a variety of cuisines including Caribbean, Southern, and Mediterranean. Prior to joining the culinary team at the museum, Gordon-Somers served as executive chef for Music City Flats. He also spent more than a decade as executive sous chef for a number of middle Tennessee hotels and attractions including Gaylord Opryland Hotel and the General Jackson Show Boat. He received his bachelor of culinary arts in Caribbean and international cuisine from the University of Technology in Kingston, Jamaica.
Sous Chef, Restaurant
David Ward began his career in 1994 at a resort hotel in Garmisch-Partenkirchen, Germany, cooking for diplomats and military personnel. After several years living the ski-bum lifestyle, Ward felt the need to formalize his education and career. He moved to Nashville to work at Gaylord Opryland Hotel and attend the Culinary Apprenticeship program there. After graduating Summa Cum Laude in 2000, Ward opened Nick & Rudy’s Steakhouse, spent several years as sous chef at Brentwood Country Club, was executive sous chef at the Nashville City Club. He spent nearly a decade in business dining before eventually returning to Brentwood Country Club as executive chef. In October 2015 Ward learned that Bobby Hammock, one of his mentors from his days at Gaylord Opryland Hotel, was looking for a sous chef at the museum’s 2|22 Eatery. The rest is history!
MORE INFORMATION ABOUT VENUE RENTAL AT THE HALL