Chef Logan Terrell

I am currently the Chef de Cuisine at 1 Kitchen in Nashville, TN, where I lead a dynamic culinary team focused on sustainable, seasonal, and forward-thinking cuisine.

Previously, I served as the Executive Chef at Oak Steakhouse in Charleston, SC, where I directed kitchen operations and led innovative menu development, curating a balanced and modern dining experience rooted in high-quality ingredients and Southern tradition.

As a Senior Sous Chef at Gaylord Hotels, I managed the operations of Old Hickory Steakhouse, the property’s signature fine dining restaurant known for its 1855 Black Angus Beef, curated artisan cheese selections, and an award-winning wine list. My responsibilities included menu planning, culinary execution, financial oversight (P&L and payroll), and team training—ensuring excellence in food quality, consistency, and guest satisfaction.

With over a decade of experience in the hospitality industry, I bring a deep passion for seafood, a strong background in new restaurant openings, and a commitment to operational excellence. I hold an Associate

Degree in Culinary Arts/Chef Training from Virginia College–School of Business and Health (2014). My journey has included working with renowned groups like M Street Management and Good Time Design to craft memorable dining experiences. I’m driven by continuous growth, collaboration, and pushing culinary boundaries in inspiring environments