About this episode

Chef Bryan O'Kelly shares his culinary journey and insights into modern Southern cuisine at Husk Nashville.

Bryan O'Kelly didn't start his culinary career in culinary school—he started washing dishes at a Charleston restaurant to pay for college. But once he got behind the stove, he never looked back. He dropped out of college to pursue his passion for cooking, and it led him to some of the most celebrated kitchens in the South. In This Episode: 🔪 From McCrady's to Husk: How working under legendary chef Sean Brock and mentor Ben Norton shaped O'Kelly's culinary philosophy🍤 Modern Southern Cuisine: Reimagining classics like shrimp and grits, pimiento cheese, and cornbread with ingredient-driven twists 🌱 Farm-to-Table Sourcing: How Husk Nashville's onsite garden supplies fresh produce for both the kitchen and cocktail program 🌾 Carolina Gold Rice & Benne Seeds: Why these heritage ingredients are central to O'Kelly's cooking 💰 Navigating Rising Food Costs: Strategies for keeping menus affordable without sacrificing quality 👨‍🍳 Empowering Sous Chefs: How O'Kelly encourages his team to experiment and bring their wildest ideas to life 🎯 Creating Memorable Experiences: O'Kelly's mission to make every guest want to return to Husk before they even leave Key Topics Covered: ✅ Chef…

More episodes of Menu Talk

• Dimitri Zafeiropoulos promotes the diversity of Greek wines at Estiatorio Milos · June 2, 2026 · 25 min
• How Eric Dale Reinvented Pastry Through Fashion, Fermentation, and Sourdough Innovation · May 19, 2026 · 28 min
• Menu Innovation & Value Strategy with Lazy Dog Restaurants CEO Chris Simms · May 12, 2026 · 12 min

Explore listener stats, chart rankings, contacts and more on the Menu Talk podcast page.