Announcing our new Culinary Team! | City Winery Nashville

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City Winery Nashville is excited to introduce four new additions to its all-star culinary team: Executive Chef Donald Counts, Executive Sous Chef Jason Heim, Event Sous Chef Daniel Glavan and Sous Chef David Prigmore. Together, Counts, Heim, Glavan and Prigmore will oversee the venue’s food programs, including a new menu launching this fall.

“We are absolutely thrilled that all four of these culinary talents have chosen to join our team,” said General Manager Joe Guerra. “This is an incredibly well-versed group of chefs and we’re excited to witness all that they’ll do to maximize the dining experience here at City Winery Nashville.”

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EXECUTIVE CHEF DONALD COUNTS

A native of Mississippi, Counts brings over 16 years of experience to his role at City Winery Nashville. Throughout his career, Counts has overseen many kitchens and trained under several acclaimed chefs. Most recently, Counts served as the executive chef at Harvest at Homestead Manor—a farm-to-table restaurant located inside the historic antebellum Homestead Manor. Counts has also been the executive chef at Gray’s on Main, Puckett’s Boathouse and Steamer’s Seafood in Hilton Head, SC. In 2017, Counts was recognized by the Greater Nashville Hospitality Association as Chef of the Year.

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EXECUTIVE SOUS CHEF JASON HEIM

Heim brings over 24 years of impressive culinary experience to City Winery Nashville. In addition to having a culinary certification from the Philadelphia Culinary Institute, Heim has also served as executive chef at The Honeysuckle, Bayou Catering and Sheraton Hotel, as well as the executive sous chef at Old Natchez Country Club and Foxland Harbor Country Club.

EVENT SOUS CHEF DANIEL GLAVAN

Glavan’s culinary career began while attending the Art Institute of Tennessee where he earned a Bachelor of Science degree in Restaurant Management and Culinary Arts. Since then, Glavan has served as sous chef at both the Sunset Grill and FLYTE World Dining & Wine.

SOUS CHEF DAVID PRIGMORE

Prigmore’s promotion to sous chef comes 10 months after coming on board as a line cook. Prior to joining the team at City Winery Nashville, Prigmore committed himself to learning the ins and outs of the industry, and over an eight-year span, gained experience in every position from pit master to server.

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City Winery Nashville’s cuisine is carefully curated to complement the restaurant’s extensive wine list and represent the regions where many of the urban winery’s grapes are sourced—including Mediterranean, Italian, French Spanish and Middle Eastern cuisines. We’re excited to launch our seasonal fall menu later this month! Stay tuned.

Click here to make a reservation & view our seasonal menus!