Two new faces join the team at downtown’s Noelle and Makeready Libations & Liberation. Makeready opened in December, the hotel’s ground floor restaurant serving American tavern fare.
Matt Clement will lead Makeready’s team as Chef de Cuisine. Originally from Orlando, Clement began his career as a line cook at James Beard Award-nominated restaurant, The Ravenous Pig. In Nashville, Clement has spent time in the kitchen on both the pastry side and savory side at Flyte, Le Sel, The Treehouse, and Henley. He’ll replace Dan Herget, who recently relocated to Miami. Expect a menu update from Makeready later this month.
Tony Fraske will oversee all culinary operations at Noelle as Executive Chef, including Makeready Libations & Liberation, Hidden Bar, Trade Room, Rare Bird, plus in-room dining, banquets, and catering. Fraske comes to Nashville via Orlando with 24 years of experience. He most recently served as Chef de Cuisine at Spencer’s for Steaks and Chops. Fraske also spent time in Chicago, and was executive opening chef at the Midwest’s only two service, Michelin Recognized, locally sourced steakhouse, Prime & Provisions.