Eric OwingsRetreat Chef

    I grew up in Nashville since I was about 6 years old. My first restaurant job was at 16 working at a fried chicken spot. I’ve worked in various restaurants doing everything from dishwashing to being a waiter. I finally settled down in the kitchen when I got to Thistle Farms Cafe. Working for a good cause was really motivating to me. After that I wanted to explore different kinds of cuisine and push myself as a chef. Working in two of Nashville’s best restaurants (Husk and Rolf & Daughters) has given me a great understanding of technical cooking and effective kitchen systems.

    I love to cook with seasonal vegetables and Southern classics, putting together unique and creative dishes. My favorite part of Big Bear so far is how peaceful and beautiful it is up here.

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