Today we’d like to introduce you to Annie Mallon.
Hi Annie, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My husband, Braiden, has been in the restaurant industry since he was a teenager. His first job was as a busboy at Merchants in Nashville. Over the years, he worked his way up through the industry and has now been a chef for the better part of the last 18 years.
In the spring of 2020, both of his restaurant jobs came to an abrupt halt due to the COVID-19 pandemic. At the time, we had five children and no idea what we were going to do next. Braiden had been cooking as a private chef for a few families in the Leipers Fork community whenever he had time, and together we came up with the idea to start a home meal delivery program. Our goal was simple: serve our local community while providing for our family.
Once word spread, we were busier than we ever could have imagined. By July of that same year, we had signed a lease on our first commercial kitchen. The buildout took nearly 18 months and came with more than its fair share of setbacks, but we kept pushing forward. We continued growing our home meal delivery program, and as the world slowly reopened, parties, weddings, and special events began to return.
To introduce people to our catering, we hosted our first pop-up dinner at the Leipers Fork Inn in the spring of 2021. Guests absolutely loved it and immediately began asking when we would do another. So we did. Then another. And another.
Later that year, the Harpeth Conservancy approached us about creating a Dinner in the Creek as a fundraiser for their organization. We were thrilled for the opportunity because it was something we had always dreamed of doing. We are incredibly grateful that they trusted us to bring that vision to life.
In 2022, with the blessing of the Harpeth Conservancy and the encouragement of our guests, we hosted our first independently produced Dinner in the Creek at Crown Winery in Leipers Fork. We went on to host three more creek dinners that year at another location.
By 2023, word had really spread, and we were able to host six more Dinner in the Creek events on private property. At the conclusion of our 2026 season, we will have hosted more than 60 ticketed events. Along the way, we’ve also hosted countless private Dinner in the Creek experiences, catered large-scale weddings and corporate events, and prepared intimate private dinners in our clients’ homes.
One thing we’re especially proud of is that every one of our events…from Dinner in the Creek to our annual Easter Brunch and Mother’s Day Brunch…is produced entirely by us. We don’t have corporate sponsors or outside investors. Every table, chair, plate, glass, linen, serving piece, and piece of equipment has been purchased one event at a time as we’ve continued to grow. Last year, we even had our own custom restroom trailer built.
This business has been built with a lot of hard work, long hours, and faith. Looking back at how far we’ve come from delivering meals during COVID to producing some of Tennessee’s most unique dining experiences, we’re incredibly grateful for every guest who has supported us along the way.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
We started our home meal delivery program in the middle of a global pandemic with about $200 to our names. Getting started was extremely challenging.
We are a husband and wife team. When we first began this journey, we had five children. Since then, we have been extremely blessed to add two more children to our family. Being married to your business partner is always a challenge. Having a lot of children with their own needs, hobbies, and interests also creates its own set of unique challenges. We are constantly in a push pull of a work life balance.
Thanks – so what else should our readers know about BAMFoods Catering LLC?
We are a full service Caterer, best known for our Dinner in the Creek series in Leipers Fork. We are proud to be able to execute unique events in unique locations. We have catered many of our own outdoor event events, as well as catered very unique weddings, and celebrations for our clients all over the state of Tennessee. Chef Braiden has had the opportunity to travel to Alabama ,Arkansas, North Carolina and even Alaska to work with clients
Who else deserves credit in your story?
Braiden has worked many years of his restaurant career under Andy Marshall founder of Pucketts and A Marshall hospitality. Andy has always been a mentor to Braiden. He has believed in him, supported him, cheered him on and hired him over and over again. Braiden learned to smoke turkeys alongside Andy …and for many years (even before we had a catering business) we would sell smoked turkeys to families at our children’s preschool, to our friends, and friends of friends. Andy taught Braiden many lessons…. Many that had nothing to do with cooking…, how to be a leader, how to work hard, and how to be a good father while trying to run a business.
Former Franklin Attorney, (and now Judge in the 21st Judicial District) William K. Lane III has been a mentor and friend to me (Annie) for many years. I first met him during a turbulent time in my life at 18 years old. Over the years, he has counseled me both personally and professionally, and always been a supportive friend and a listening ear. After the birth of our oldest son, Emmitt, Mr Lane hired me as his legal assistant… an opportunity that allowed me to learn many skills that I still uses today to manage the business.
Pricing:
- Dinner in the Creek tickets $225/guest
- Event Catering from $64/person
- Customized meal prep and delivery from $500/week
Contact Info:
- Website: https://www.bamfoodscatering.com
- Instagram: https://www.instagram.com/bamfoods_cateringandevents?igsh=MTAxMnNiZGk4Z3h1MA%3D%3D&utm_source=qr
- Facebook: https://www.facebook.com/share/1H6P7M4vXL/?mibextid=wwXIfr
