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Thursday, April 28 | 6:00-9:30pm

First Horizon Park


Born in New Jersey, Chris DeJesus now calls Nashville home. His experience has led him up and down the east coast and the influence of each place he’s stopped along the way can be found in the dishes he creates at Butcher & Bee Nashville.  

Chris started in restaurants at the age of 15 working for a family friend’s Italian restaurant. It was then he discovered his passion for food that feeds the soul and he’s been hooked ever since. When it came time to attend college DeJesus took that passion down south and received his culinary arts degree from Johnson and Wales in Miami, Florida.  

After getting his start post culinary school in some of Miami’s most high end hotels DeJesus focused on expanding his pallet and his resume by working for acclaimed chef John Besh in New Orleans. On his pilgrimage back to the north Chris then accepted his first Sous Chef position in 2016 at Blue Duck Tavern in Washington D.C in which he helped earn them a Michelin star.  

It wasn’t long though before the south began to call him home and he took his first role with Butcher & Bee Nashville working under chef Bryan Weaver. After 2.5 years DeJesus assumed his current role as Executive Chef. Weaver, for his part, opened Butcher & Bee’s sister restaurant Redheaded Stranger where he currently serves as Executive Chef and owner.  

Now, under the leadership of DeJesus, Butcher & Bee Nashville’s menu continues to focus on vegetable forward middle eastern cuisine but the sprinklings of his influence can be seen as the menu continues to evolve. “I want to create dishes that taste good. It’s that simple. If I’m bored, it comes off the menu. Myself, our team and our customers should be excited to come here, and we want to change the menu enough so that guests can come back every week and keep being surprised.” 

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