Our Nashville Chef de Cuisine, Kayla Bridwell, was born to Nashville-native parents and spent much of her childhood as part of an Air Force family, living in communities around the world. Her passion for cooking was nurtured at an early age alongside her mother in the kitchen. This kindled a lifelong appreciation for the culinary arts. At 16 years old, she landed her first restaurant position at a bakery and sandwich shop in Oklahoma, setting the foundation for a career defined by creativity, dedication, and continuous growth.

Bridwell's culinary perspective has been molded by a milage of experiences gathered from the places she’s called home. Bridwell's culinary philosophy is defined by her belief in the power of food to bring people together. She is inspired by the comfort, connection, and sense of community that a shared meal can create among friends, families, and neighbors.

After relocating to Tennessee, Bridwell joined Knead Dough Pizzeria in Hendersonville, where she honed her skills in a scratch kitchen environment. She later advanced through the culinary ranks at Tennessee Grasslands Golf & Country Club in Gallatin before joining Tennessee Brew Works in 2018 as a line cook under then-Head Chef Alex Leibow.

Recognized for her exceptional talent, leadership, and innovative approach to cuisine, Bridwell was promoted to Sous Chef in 2021. Her continued commitment to excellence ultimately led to her appointment as Chef de Cuisine of the Tennessee Brew Works Nashville Brewery & Taproom.

In her new leadership role, Bridwell is spearheading the introduction of an updated food program that reflects the brewery’s commitment to crafting exceptional beer and utilizing locally sourced ingredients. Her menu celebrates the rich agricultural heritage of Tennessee while creating thoughtful pairings that complement the distinctive character of Tennessee Brew Works’ award-winning beers.