Has being a chef always been your path?
I’ve always loved food and cooking but I had other career aspirations. My interests ranged from veterinarian to architect to something to do with sports. I ended up majoring in English because I love to write and it was my strongest path.
What has working in a kitchen taught you about life?
Oh, so much...I don’t even know where to start. In the beginning, hustle, time management, teamwork. As I have grown older and with the help of my son, patience and grace.
What personal trait does your team tease you about?
The way I wriggle my nose and put out my hands when I’m not happy with something.
What is your biggest weakness in a kitchen or something you’re not very good at?
I am not fond of doing anything that requires intricacy. I’m way too rough and tumble for that. I leave that to the pastry chef.
What is your biggest strength in a kitchen?
Definitely my work ethic and the fact that I enjoy working hard. I like the feeling of accomplishment. And I have a lot of energy so I need to expend it to be able to relax.
Dumbest thing you’ve ever done in a kitchen?
Definitely the time I was trying to clean the eyes of the gas stove with a hammer and a nail and got it stuck.
Where do your new dishes come from?
We seek inspiration from all over—travel, television, other restaurants, books, magazines, nostalgia. The season plays a big role in what is available and those ingredients are what we riff off of. Oftentimes it comes down to what we want to eat for dinner.
What is your most memorable childhood meal?
The peanut butter cake my mother made every year for my birthday.
What are three ingredients you can’t live without?
Garlic, butter, salt.
What is the end goal? What do you see as success?
My dream came true the day the restaurant opened and it has continued ever since. Success for me is fostering the talent I have in my staff and to have the pleasure of nurturing so many good people with our food. Right now there is no end goal, really. I had originally pledged to stick it out for 25 years—we are almost three years away from that and I see no reason to stop now. I think the challenge of the tornado and COVID have given us a second, third or fourth wind. Chef Hadley Long and his crew are doing a fantastic job as I have stepped back from the stove. It’s a joy.
Margot Café & Bar
1017 Woodland St. Nashville, TN 37206 @margotcafe
Copyright ©2024 Edible Nashville. All rights reserved
