JOEY MOLTENI - Executive Chef
Joey Molteni is a Nashville native, like some majestic unicorn or something, and has been cooking since he was tall enough to reach the top of his grandmother’s kitchen table. With simplicity in mind, Joey has focussed over the years to style his food in a manner that allows each ingredient to introduce itself and be presented in an “off of the beaten path” way. His roots, anchored in fond memories of cooking, eating, and convening at the family table, also emphasize his love and respect for the origins of the food he creates. He stresses the importance of “community/family business” with personal ties to the sources of the raw ingredients used by the restaurant he calls home.
Though Joey is no stranger to opening new concepts, Hathorne is his first opportunity to use his culinary experiences as Executive Chef after spending years largely in Sous Chef positions. His influences from traveling and past work bring John Stephenson’s creativity and Hathorne’s menu to an accessible, innovative level with something for each guest who visits.