Chef James Kerwin

Hailing from Detroit, Chef James’ foundation is that there are two ingredients for delicious food; great products and great technique. As part of his philosophy, James strives to build relationships with local artisans and purveyors from all over Tennessee. Working together, they provide the freshest and most delicious products available.

Chef comes to Nashville with a decade of experience in some of Chicago’s top kitchens, receiving local and international recognition. James has been an innovator for Renaissance hotels opening RAISED, an urban rooftop as well as earning a Michelin star for his work at Bonsoiree. Most recently, Chef opened the Showroom Food Hall and Woven & Bound restaurant at the Chicago Marriott Marquis.

Now at the helm of Little Fib, Chef aims to inspire guests to feel the nostalgia of classic comfort cooking seen through a modern lens. Chef James looks forward to contributing to Nashville’s already booming dining scene.

Chef James Kerwin

Hailing from Detroit, Chef James’ foundation is that there are two ingredients for delicious food; great products and great technique. As part of his philosophy, James strives to build relationships with local artisans and purveyors from all over Tennessee. Working together, they provide the freshest and most delicious products available.

Chef comes to Nashville with a decade of experience in some of Chicago’s top kitchens, receiving local and international recognition. James has been an innovator for Renaissance hotels opening RAISED, an urban rooftop as well as earning a Michelin star for his work at Bonsoiree. Most recently, Chef opened the Showroom Food Hall and Woven & Bound restaurant at the Chicago Marriott Marquis.

Now at the helm of Little Fib, Chef’s aims to inspire guests to feel the nostalgia of classic comfort cooking seen through a modern lens. Chef James looks forward to contributing to Nashville’s already booming dining scene.

Chef James Kerwin

Hailing from Detroit, Chef James’ foundation is that there are two ingredients for delicious food; great products and great technique. As part of his philosophy, James strives to build relationships with local artisans and purveyors from all over Tennessee. Working together, they provide the freshest and most delicious products available.

Chef comes to Nashville with a decade of experience in some of Chicago’s top kitchens, receiving local and international recognition. James has been an innovator for Renaissance hotels opening RAISED, an urban rooftop as well as earning a Michelin star for his work at Bonsoiree. Most recently, Chef opened the Showroom Food Hall and Woven & Bound restaurant at the Chicago Marriott Marquis.

Now at the helm of Little Fib, Chef’s aims to inspire guests to feel the nostalgia of classic comfort cooking seen through a modern lens. Chef James looks forward to contributing to Nashville’s already booming dining scene.