Behind the Scenes: With Chris Crary of 1 Kitchen

With nearly three decades of culinary experience, chef Chris Crary is bringing his expertise to Music City. A degree from Johnson & Wales University, a successful stint on Top Chef, and experience in renowned restaurants across the country have led him to where he is today. 

As the culinary director at 1 Hotel Nashville, Chris strives to bring a whimsicality to his food as a nod to his childhood in Ohio. He combines that with his grandmother’s Tennessee influence — and sprinkles in some California flair from his years in the state. 

With a focus on seasonal ingredients, community impact, and food that’s equal parts creative and delicious, Chris hopes that diners will leave any meal he’s prepared feeling full — both physically and socially.

Who has had the biggest impact on your cooking style? My grandmother was originally from Tennessee, and I spent a lot of time with her growing up. I used to sit in the kitchen and watch as she would make dishes like biscuits and gravy, spare ribs and sauerkraut. I was mesmerized.

What has played the biggest role in getting you to where you are today? I would be remiss not to mention competing on Top Chef. It wasn’t necessarily the recognition that came with it — it was getting the opportunity to spend a couple of months with some of the best chefs in the country. It really helped me discover my style and who I am as a chef. 

Looking back on your career, what hardship did you face and how did you overcome it? Not long after Top Chef aired, I became a partner in a new restaurant. I spent a lot of time away from my family and friends getting it off the ground and running. The partners I opened it with had totally different aspirations and visions for where it was going. And ultimately, we parted ways, which sent me in a tailspin of self-doubt and gave me a major case of impostor syndrome. It took me quite some time to get over those feelings. I don’t know if I could have done it without the support and encouragement of my wife. 

How do you hope people feel after they finish a meal you made? I want them to feel like they just had dinner at their favorite friend or relative’s house. They laughed, they drank, they had really tasty food, and they created memories they can cherish. 

How do you see Nashville’s culinary scene evolving in the years to come? How do you hope to add to it? In the short time I have been here, it has already changed a lot. I believe with all the people moving here from different parts of the country, you will start to see an amazing variety of award-winning cuisine.  

What’s the most important advice you’ve ever received? Very early in my career, I once had a “chef” tell me I “would never be good enough to even work at a McDonald’s.” That was motivation that pushed me for a long time. As for him, he only lasted another year in the field. 

What advice would you give someone hoping to pursue a culinary career? As soon as you can, get into a restaurant kitchen and start absorbing information. There are definitely not many careers like culinary arts. It’s a job of long hours, missed occasions and stressful situations. It’s really important that you try it out before you commit to going to school. 

Many people that go to culinary school haven’t worked in a kitchen, and the experience of school is nothing like the real thing. Find a mentor and learn everything you can from them. Continue to grow and learn every day.

What legacy do you want to leave on the city of Nashville? I want to continue to support local marginalized communities and organizations that stand up for the LGBTQ community. I want to do what I can to be a platform for change while helping people become closer with food.