In a world full of social media influencers, it is a breath of fresh air when you encounter a real one who rises to prominence the old-fashioned way - through the earned respect of his customers and peers. Inspired by life and his day-to-day experiences growing up around food and the restaurant business, local Chef (Brandon) Frohne organically made his way to stardom through experience - and following his taste buds.
Meet Brandon Frohne. Local to Mount Juliet for over 10 years, Frohne grew up with his three brothers in St. Petersburg, Florida, scaling the kitchen with his Oma (grandmother) when he was first introduced to the art of food. Frohne, a fifth-generation restaurateur, reflects on the moments he casually helped his Oma prepare salads and desserts for her patrons at her French Restaurant, La Cote Basque, in Florida. At Oma's restaurant, food was simply, "A way of life," and Frohne thought nothing of the fact that he may one day break the mold as a professional Chef.
As a teenager, Frohne found his way through restaurants. mainly to stay out of trouble and to keep his artistic mind at ease. It wasn't until he was introduced to one of the top chefs in Florida, Chef David Miller (Owner of restaurant, 6 Tables) at age 18, that he was inspired to begin his culinary career. Frohne became David's understudy and that eventually led him to Nashville, where he became the Executive Chef of Mason's, a high-end restaurant that was located inside the Westin Hotel. During his time as a Chef at Mason's, he took to Twitter (the primary source of social media influence), and shrewdly shared "secret menu items" customers could order at Mason's. The Food Network and the Travel Channel quickly caught wind of Frohne and his burgeoning talent, and he was asked to appear on Chopped.
Frohne, who was used to entertaining his guests intimately and in person, had to adjust to being filmed and broadcast to millions of viewers. And while he enjoyed the experience of being among some of the greatest chefs in the country, his journey was cut short when he injured himself with a knife during filming. Fortunately, Frohne was later invited back for "Chopped Redemption," and made it to the final round. The exposure of being aired on national television brought him other opportunities, such as "Chow Masters," "Secret Eats," and "Snack Attack," where he got to experiment with some of the most unique culinary creations.
Frohne's journey of working as a chef, being featured on national television, receiving the prestigious invite to cook dinner at the James Beard House in NYC, and building some of the biggest brands within the food industry ultimately has led him to consulting and restaurant development. He was heavily involved in the launch and development of The Paper Mill in Mount Juliet, Cocktail Bar in Hendersonville, and most recently he has been working to further develop Nectar Urban Cantina and TenFold Brewery in Donelson. Frohne has also been working to build his own brand in the food industry while continuing to explore new flavors and recipes.
Some of Frohne's favorite go-to spots in Mount Juliet are Smiley Thai for that authentic Thai experience, Prost & Riot for their Smash Burgers, all things brunch at The Papermill, and Score Board on the lake for the view, live music, and the quintessential, "vacation drink."
Follow along with Chef Frohne while he continues his food journey @Frohneats.