Today we’d like to introduce you to David Kumm.
Hi David, please kick things off for us with an introduction to yourself and your story.
I was born and raised in Miami. My dad’s American and my mom’s from Chile. They split up when I was about five, so I grew up with my mom in Miami. That city shaped me in every way. I loved the seafood, I loved the water and the ocean, and I was surrounded by so many different cultures. A lot of my friends were Cuban, Dominican, Latin — and I was always around those flavors. Eating at their homes, tasting their food, seeing their families cook — it all stuck with me. That’s really where I started learning about flavor and building the style I cook with today.
When I was 21, I got married and moved to North Carolina. We had four kids, and around 23 I started working in restaurants — my very first job was at Waffle House. From there, I worked my way through all kinds of kitchens. I even went to culinary school. I didn’t finish because of a divorce, but I still took a lot from it, and honestly I learned even more from being in restaurants every day. One of the best experiences I had was working at Ortanique on the Mile in Miami with Chef Cindy Hutson. She and her team really pushed me, and I learned so much about layering flavors and making food really come alive.
After my divorce, I moved back to Miami, got full custody of my four daughters and then in 2017 I moved us up to Tennessee. That’s when I met Chef Nicholas Nicoletta — I worked with him at Nicoletta’s at the Club and later catered with him. He was a big influence on me too, another guy who really shaped the way I cook. Eventually I started my own food truck called Fire Lime Offshore Grill, where I cooked Miami-style food — things like my Miami Beef Bowl, SoFlo Chicken Bowl, and Fire Lime Shrimp Bowl with a jalapeño citrus beurre blanc. It was bold, colorful food with all the flavors I grew up with in Miami. I ran the truck for about two years before stepping away to focus on my family.
After that, I worked with a couple more chefs in Clarksville and then became sous chef at The Mailroom, where I worked for and with Chef Bobby Henningsen. He taught me a lot as well and helped me keep growing as a chef.
That eventually led me to Clyde’s. When I got here, they didn’t have a chef, just a consultant-designed menu. I didn’t change the menu right away — I just started making everything from scratch, improving recipes, and elevating what was already here. Then I put together my own bar menu, and later I created the brunch menu, which is all mine and all scratch. People really love it.
Now we’ve partnered with Sango Farms, so all of our produce is fresh and locally sourced. We’ve been nominated for Clarksville’s Best, and I’ve got a great team here with Blake, our front-of-house manager, and Tracy, our kitchen manager. Together we’re working to make Clyde’s one of the best places to eat in Clarksville — a place where you don’t have to drive to Nashville for a great meal.
And on top of all that, I just had my first son a few months ago. I’ve got my five daughters, and now a baby boy, and they’re a huge part of why I work as hard as I do.
The story of Clydes
Back in 2013, about eight owners who all shared a love for golf came together and decided to build a course on farmland off Warfield Road. The land sat right by the river, so they knew they’d face challenges like flooding, but they were ready for it. They put in pumps and took on the obstacles head-on, and since then, the course has been beautifully maintained.
When they first built the course, they also added a clubhouse. At the beginning, it was mainly just for indoor golf activities, but over time it grew into a restaurant called the River Club. About two years ago, the owners brought in a consultant to refresh the menu and renovate the building. That gave it a boost, but it wasn’t until I came in—about a year ago as Chef David—that things really started to take off. Since then, we’ve been on the rise, and I can honestly say it’s been the perfect fit for me. Love this place, the owners and my amazing team
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It was a struggle to raise 4 daughters and climb the ladder to pursue my dreams of becoming a chef, but they saw the journey and learned from it
Can you tell our readers more about what you do and what you think sets you apart from others?
I am the General Manager and executive chef at clydes of clarksville
Can you share something surprising about yourself?
Most people know me as the chef running the kitchen, but what they probably don’t know is that I spend just as much time outside of it—meeting with farmers, visiting markets, and working directly with local producers. A lot of the dishes on our menu start with those conversations, not just recipes. For me, it’s about building relationships as much as it is about cooking.
Contact Info:
- Website: https://clydesclarksville.com/
- Facebook: https://www.facebook.com/share/1FWPQN9HfG/
