Weaver

In 2015, Texas-born chef Bryan Lee Weaver came to Nashville via California at the behest of Charleston restaurateur Michael Shemtov, who was opening an ...

I had the dream of working in music, but working in a kitchen was paying the bills. Things that would work at Stranger would not work at the Bee, and vice-versa. But as I worked my way up to being a line cook, he took me under his wing and taught me how to move quickly and take pride in what we were doing. A huge part of that is the quality of Bear Creek beef we are using. I’ve always been pretty playful with food, remembering to stay in the right lane is important. He got me to see the art of making food from a different perspective. Regarding the tortillas — we’ve been able to expand the program, build out a crazy line on busy days and not sacrifice quality. He gave me free reign, but with some parameters to keep within the spirit of the original. You started working in restaurants as a teenager. Here, he makes some of the most crave-able tacos, “totchos” and green Hatch chile cheeseburgers in the city. I was really into music, playing in bands, deejaying a radio show, while working in restaurants. Located in East Nashville, “The Bee” was quickly embraced for its creative dishes, melding Middle Eastern flavors and Southern ingredients.