The design of Harper’s is striking. How do you see the space itself shaping the dining experience?
The space really sets the vibe from the second you walk in. You’re greeted with flowers and soft lighting, and then as you make your way to the table, the whole place just feels alive. The music gets you excited for what’s coming next. People always say you eat with your eyes first, and that’s definitely true here. The look and feel of Harper’s sets the stage for everything we put on the table.
The “Let Her Eat Steak” experience has become a signature moment at Harper’s. What do you love most about the tableside tomahawk presentation, and how do guests respond?
The “Let Her Eat Steak” experience is unlike anything else. While waiting for their entrées, guests can only imagine how the tomahawk will arrive. Then they see the cart coming toward their table, the steak swinging from a hook, and the smell of beef tallow and truffle butter fills the air. When the torch is lit, their eyes widen, and the smiles say it all. Finally, we slice the steak tableside and plate it with arugula salad and demi. It's a showstopper every time. What makes it even more special is how it sparks curiosity throughout the dining room. Other guests can’t help but ask what’s being served, and it naturally promotes the experience.
You’ve earned the nickname “The Broiler Queen” after mastering one of the toughest stations in the kitchen. How has that reputation influenced your leadership style at Harper’s?
I think it’s influenced me a lot, because the team knows I can rock the broiler on my own, whether we’ve got 100 guests or 400. I don’t panic under pressure, and I try to lead by example by staying calm and keeping a smile on my face. They see that I’ve got their backs, and because of that, they always have mine. If someone needs help, I’m the first to jump in. That mutual respect and support is what makes us such a strong team.
Having trained at Kayne Prime, Cork & Cow, and Oak Steakhouse, how did those experiences shape the creative flair and technical excellence you bring to your own kitchen?
Each of those restaurants shaped me into the chef and leader I am today. They were all very different. Whether it was volume, staffing, or menu execution, I learned so much from each one. It hasn’t always been easy, but totally worth it. Looking back, I can see how far I’ve come. At Harper’s, I get to bring all of that together. I can be creative, run a smooth and efficient kitchen, execute high volume with consistency, and still focus on the details like labor, food cost, and, most importantly, developing my team.
As a Food Network double-winner, you’ve thrived under pressure. Do you find that those competitive experiences inform the way you approach cooking, or even risk-taking at Harper’s?
I'm super competitive. I always want to be the best, serve the best food, and give the best service. After every shift, I think about what we could have done better. Competing taught me to stay calm, take chances, and think on the fly, which comes in handy when things don't go as planned. Growing up in busy kitchens and being on those shows really pushed me to make decisions with confidence, and that's exactly how I approach every shift at Harper's.
When guests leave after dining at Harper's, what’s the one feeling or impression you hope stays with them?
I want guests to leave feeling like they just had the best meal of their lives. For me, food is all about creating memories. Sometimes it takes you back to a dish your mom used to make, and other times it marks a brand-new moment, like celebrating an anniversary or birthday. My goal is for every guest to walk out happy, carrying that special feeling with them long after the meal is over.
On a personal note, what’s your favorite dish on the menu, and how would you pair it with a cocktail or wine from your list?
That’s such a tough one - it’s hard to pick just one! But if I had to, I’d say bone marrow, a Caesar salad, and a New York strip. I’m a big bone marrow fan, so that’s always on my list. I’d pair it with the Robert Sinskey Pinot Noir for the marrow, and the Turley Zinfandel with the strip. That combo is definitely my go-to meal.
HarpersNashville.com
"People always say you eat with your eyes first, and that’s definitely true here."
"They see the cart coming toward their table, the steak swinging from a hook, and the smell of beef tallow and truffle butter fills the air."