Gaylord Opryland Resort & Convention Center
As executive chef of the area of the resort known as The District, Chef Brian Owenby channels his passion simple, well-prepared food as he manages the complex culinary operations for three dining hotspots: Jack Daniel’s, Findley’s Irish Pub and FUSE.
At Jack Daniel’s, Owenby’s love of barbeque is showcased in his own recipe, which uses locally raised meat smoked low and slow over a mixture of hickory lump hardwood charcoal and shredded Jack Daniel’s barrels. Tennessee products are emphasized throughout the Jack Daniel’s menu, and Owenby prides himself on made-from-scratch items—down the biscuits, jams, cornbread and sauces.
At Findley’s Irish Pub, Owenby has created an authentic European gastropub experience complete with handmade pork pie, potted chicken, fish and chips and 15 handcrafted artisan beers on tap. Owenby creates traditional bar food with a twist and hand-crafted cocktails at FUSE, the resort’s sports bar and nightclub.
A graduate of New England Culinary Institute, Owenby has more than 15 years of culinary experience. During his seven years with Gaylord Opryland, he has served as executive chef of Cascades American Café and Old Hickory Steakhouse, the hotel’s signature fine dining restaurant. His work also includes stints with Palace Café in New Orleans; Williamsburg Inn in Virginia and the Soaring Eagle Casino and Resort in Michigan.
A native of Knoxville, Tenn., Owenby discovered his interest in culinary arts in Louisiana. He had moved to Baton Rouge to attend LSU as a fine arts major but, after falling in love with the food, soon decided to attend culinary school.
Owenby’s favorite aspect of being a chef is teaching and mentoring his staff. He finds joy in seeing those he mentors discover the art of cooking uncomplicated, yet memorable, food.
Outside of work, Owenby enjoys exploring the outdoors with his wife, sampling barbeque restaurants and growing vegetables in his garden.
