Today we’d like to introduce you to Chef Thomas Tuggle.
Hi Chef Thomas, so excited to have you with us today. What can you tell us about your story?
I grew up in a rural community: Elmwood, Illinois. Cooking was a family event. Both my parents were teachers with ties to agriculture. Gardening was a family activity. Living outside of larger towns and cities made going out to dinner a real treat.
My parents brought me along for their anniversary when I was probably 10 years old. It was at a newly opened French-inspired restaurant. I recall the chef/owner asking what I wanted from the kids’ menu, but I had my heart set on trying the frog’s legs. The chef was impressed and gave us a tour of the kitchen. When we left that evening, I remember him running across the street to come shake my dad’s hand, being proud a youngster was interested in food.
I started working in restaurants when I was 13, washing dishes and bussing tables at local establishments and spending summers at my aunt’s restaurant on the Illinois/Indiana state line, appropriately called the I&I. In high school, I decided that I wanted to throw myself into the “cooking thing.” I signed up for a work exemption so I could leave an hour early and go to work. Leaving early helped make up for the hour drive into the city. I worked for a catering company and a steakhouse as a prep/line cook in Peoria, Illinois, before I left for the Culinary Institute of America in Hyde Park, NY.
Life really sped up from there. I met my now wife in school, and we have really pushed each other to be the best in life and enjoy the adventure together. We traveled from New York to Chicago for a few years, then moved out to Southern California for almost a decade, garnering great experiences, accolades, and friends along the way. In late 2021, an opportunity presented itself at the Harpeth Hotel in Franklin, TN. Franklin was a place we had spoken about potentially moving to one day because it was closer to our families, and we knew some friends headed that way. The opportunity was serendipitous.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Life is an adventure of constant learning, full of twists and turns, ups and downs. I like to refer to it as “riding the wave.” Finding space to appreciate the highs and lows in an industry that encourages you to wear your heart on your sleeve took me a while. With time and experience came a certain level of humility and calm in the storm. I learned that if I truly wanted to be successful, I needed to look at the big picture and build a community around what I do. This meant doing a lot more listening and intentionally cooking for others, taking strong techniques and recipes and adapting them to local ingredients and preferences. As a young chef, you’re eager to show off everything you know in one dish. While it may be all technically sound and thought-out in your head, it may not speak to your guests and the experience you offer.
Can you tell our readers more about what you do and what you think sets you apart from others?
Being part of the story at 1799 Kitchen and Bar Room has given me an opportunity to cook what I love the most: classic dishes that accentuate the ingredients and give you that warm feeling in your chest. I love cooking dishes that remind you food is so much more than sustenance. It is a memory and a story you can share with friends, family and strangers alike. Sharing a great meal together makes you feel welcome, breaking down all barriers. The experience and food that speak to those connections have made up our ethos at 1799.
For example, our signature Beef Wellington features local beef and mushrooms wrapped in decadent flaky puff pastry and is paired with a red wine jus showcasing Arrington Vineyards. It is a dish that can be comfortably shared, and I believe it is best enjoyed with conversation and the perfect old-fashioned made with local bourbon from Leiper’s Fork Distillery.
So maybe we end on discussing what matters most to you and why?
Integrity covers it. Being honest in what I do and who I am. Being unabashedly “us” in life helps make honest connections. Being honest with ourselves paves the way for open conversation, reflection and growth. I postulate this open understanding is equally important while sharing a meal at the dinner table, being a part of a community and as colleagues in the workplace.
Contact Info:
- Website: https://www.1799franklin.com/
- Instagram: https://www.instagram.com/1799kitchen/?hl=en
- Facebook: https://www.facebook.com/1799Kitchen/
- Yelp: https://www.yelp.com/biz/1799-kitchen-and-bar-room-franklin
- Other: https://www.opentable.com/r/1799-kitchen-and-bar-room-franklin
Image Credits
The Harpeth Hotel and 1799 Kitchen and Bar Room
