After 13 Years, Capitol Grille Executive Chef Tyler Brown Is Leaving His Post

Some interesting chef shuffle news from late yesterday, as The Tennessean reports that longtime Capitol Grille chef Tyler Brown will be leaving the restaurant at the end of October to join a new project near Franklin called Southall. Brown, who spent the last nine years as the restaurant's executive chef, "will be manag[ing] the sustainable land use for agricultural products such as milled grits, honey and charcuterie" at the new venture, which will also include a general store and a restaurant serving breakfast and lunch.

Janet Kurtz, director of sales and marketing for the Hermitage Hotel, which is home to the restaurant, "says a successor is not yet in place," so be sure to check back for updates on who will take the reins.