Dishing Out Wisdom: Chef Nyesha Arrington Shares Her Globally-Inspired Philosophies and Fresh Sustainability Tips

Our Chefs by Nature series continued at 1 Hotel Nashville with Nyesha Joyce Arrington, an acclaimed chef, restaurateur, and TV personality featured on Bravo’s' Top Chef and FOX's Next Level Chef. We were honored to have her join us in Music City for an unforgettable culinary experience that spotlighted the season’s freshest flavors and Tenneesse’s natural abundance.

From daylight dim sum at Harriet’s to a specially curated menu at 1 Kitchen, Chef Nyesha expressed her versatility and creativity through innovative, multi-cultural cuisine. To celebrate her time at 1 Hotel Nashville, we sat down to chat about her culinary philosophy and inspiration, the joy she feels when honoring Mother Nature through her cooking, the local ingredients featured in her Chefs by Nature debut, and her favorite methods to create a more sustainable kitchen.

Serving Up Stories With Chef Nyesha Arrington

What inspired you to become a chef, and how has your culinary journey shaped your cooking philosophy today?

What inspired me to become a chef was the idea of doing something that never feels like work and constantly evolves. Cooking, for me, is an ever-evolving craft where I can merge my Southern and Korean roots with the refined techniques I’ve learned in fine dining. My culinary journey began with my Korean grandmother, who introduced me to unique flavors and traditions that shaped my love for food. Being a chef allows me to creatively express myself while staying connected to the earth through seasonal ingredients. It’s a path I’ve never questioned, as it truly feels like my calling.

You’ve said, "Cooking is a celebration of the seasons connecting mother nature, culture, and storytelling." Could you share the inspiration behind this quote?

Cooking is my way of capturing the essence of the season, blending it with cultural influences, and telling a story through every dish. For example, in my menu at 1 Hotel,  I used quintessential late summer ingredients like fresh corn, peaches, and soft shell crab, which embody the spirit of the season. Cooking, for me, is about more than just preparing food—it's about capturing the energy and joy of the moment. When a guest enjoys a meal, they're not just tasting flavors; they’re experiencing the essence of the season, the inspiration behind the dish, and the cultural stories woven into it. It's those shared moments that make a meal memorable and meaningful, leaving a lasting impression that resonates long after the last bite.

Your culinary creations often reflect a rich tapestry of flavors and techniques. How do you integrate the lessons from your heritage and international experiences into your cooking? 

My culinary journey is a blend of influences from my heritage and international experiences, creating a unique and evolving style. I never aimed to perfect just one technique or cuisine; instead, I’ve always sought out new methods and flavors from around the world. For instance, my experience in Morocco, where I learned to make bread over live fire with local artisans, taught me the value of tradition and resourcefulness. These moments have deeply influenced my cooking, allowing me to bring a diverse array of techniques and flavors to my dishes. My approach is not confined to any one style, but is a dynamic and evolving reflection of the cultures and experiences that have shaped me.

Can you talk about the importance of local sourcing in your menus? What unique local ingredients did you feature at the "Chef by Nature" dinner at 1 Hotel Nashville?

Local sourcing is crucial in my menus because it ensures that the ingredients retain their full nutritional value and flavor, which is something you can only achieve when food doesn't have to travel far. The longer a vegetable or ingredient travels, the more it loses its vitality, so I’m committed to using fresh, local produce that truly nourishes our bodies. This approach not only enhances the quality of the dishes but also supports the hard-working local farmers who sustain our communities. For the "Chef by Nature" dinner at 1 Hotel Nashville, featured ingredients like heirloom tomatoes, corn, peaches, collard greens, and soft shell crab. These seasonal items allow me to blend Southern flavors with my Korean influences, creating a menu that honors both the land and the people who cultivate it.

Could you share one simple change home cooks can make in their kitchens to support a more sustainable lifestyle?

A simple and impactful change home cooks can make for a more sustainable lifestyle is to start using every part of the ingredients they buy, like purchasing a whole chicken instead of just select cuts. Not only does this reduce waste, but it also allows you to make your own stock from the leftover bones, which is far more nutritious and flavorful than store-bought versions. You can freeze the stock in ice cube trays for quick use in future recipes. This practice not only saves money but also adds a richer taste to your dishes, while supporting a more resourceful and sustainable approach to cooking.

Follow the Flavor

We invite you to follow along on Instagram and TikTok to be the first to know where our next Chefs by Nature series takes place—and which talented chef will lead the culinary adventures.