Tomasz Wosiak, the Vice President of Culinary Development and Corporate Executive Chef at TC Restaurant Group, has made a significant mark on Nashville’s vibrant food scene. Wosiak, who helms the kitchens at Florida Georgia Line House, Jason Aldean’s Kitchen + Rooftop Bar, Luke Bryan’s Luke’s 32 Bridge, Miranda Lambert’s Casa Rosa, Morgan Wallen’s This Bar, Laney Wilson’s Bell Bottoms Up, and The Sun Diner, brings a rich tapestry of culinary expertise and personal history to his role.
Wosiak’s journey began in Poland, where he first ventured into the culinary world at just nineteen, opening his own restaurant while still in culinary school. His classical training and love for integrating traditional Polish flavors with European influences laid the groundwork for his future success. After moving to Ohio with his wife Laura, his initial struggles to find suitable opportunities as a foreign born chef were overcome through sheer determination and perseverance, eventually leading him to an executive chef position within a year.
Calling Lebanon home, Wosiak enjoys a unique aspect of his daily commute: a train ride that adds a touch of European charm to his routine. The WeGo Star all commuter rail service that runs between Lebanon and Nashville is the perfect way to use his time to prepare rather than sitting in traffic.
Wosiak’s passion for cooking was ignited in his childhood kitchen, where he spent countless hours alongside his mother. Her influence and recipes continue to inspire him, and he often reflects on those formative experiences as he crafts menus for country music stars like Miranda Lambert, Lainey Wilson, and Morgan Wallen.
Wosiak continues to merge his European roots with Southern flavors, creating unforgettable dining experiences and shaping the future of culinary excellence in Nashville and beyond. With hundreds of recipes in his collection, he dreams of compiling them into a cookbook someday—a testament to his enduring passion for the culinary arts.