Nashville's dining scene is rich with innovation, but Chef Tev has carved out a space that feels both intimate and unforgettable. Through his private dining company, Tev's Table, Tevyn Henry brings people together around carefully crafted meals that are as much about connection as they are about cuisine.
For Tevyn, food was not the first career path. Growing up in a mixed-race family, he was exposed to diverse flavors and cultures from an early age, but soccer was his first true passion. While playing Division I soccer at UNC Greensboro, he began cooking for himself, then for teammates and friends. What started as a means to fuel his athletic pursuits soon evolved into something bigger. "I hadn't truly picked up the knife until I was 18 and living on my own," he recalls. "But sharing food with friends—that was the unknown catalyst for everything that followed."
By 2020, Tev's Table had taken shape. Since then, he and his team have cooked for many across Tennessee and beyond, from intimate dinners in Belle Meade to weekend culinary experiences for clients in the Bahamas. His guiding principle remains simple: eat good food with good company.
That belief was only reinforced during his travels this summer, when he stepped away from the day-to-day to recharge and gather new inspiration. A wedding in Armenia led to a journey through Sicily, where the food scene left a lasting impression. "It was a dream—10 out of 10," he says, recalling dishes at Michelin-starred restaurants alongside hidden hole-in-the-wall gems. Stops like Vera Modi, helmed by a young chef just awarded her first star, reminded him of the power of fresh perspective, while a shaved-ice dessert proved that it doesn't have to be complicated to be memorable.
Back home in Nashville, Tev is putting those inspirations to work. Alongside longtime friend and sous chef Hudson Curtis, whom he has known since high school, he designs menus that balance technical skill with creativity. Curtis, who attended culinary school, brings a classical foundation to Tev's largely self-taught background. "It's a great duo," Tev says. "He pushes me in different ways, and I push him."
Together, they curate experiences tailored to each client. Some evenings are formal multi-course dinners, while others are more relaxed affairs with shared plates and cocktails. Either way, the emphasis is on creating memories. "Let the food and the experience do the talking," Tev explains. "That's when it becomes seamless—when everything works together."
Clients agree. Many of Tev's dishes have become so beloved that they're frequently requested at repeat events. His Wagyu meatballs with vodka sauce—dubbed "meat candy"—rarely last long, while his decadent chocolate cake with espresso ganache has developed a following of its own. The secret? Local coffee beans are steeped in cream before being whipped, resulting in a rich flavor that is neither overly sweet nor bitter. "You just can't stop eating it," he says with a laugh.
Although demand is high, Tev and his team remain committed to nurturing every client relationship, even when their calendars are full. "I never want to say, 'We're booked, sorry,'" he explains. "Every inquiry is an opportunity. Even if it doesn't work out that time, they may call again. It's all about leaving the door open." That philosophy has paid off—word of mouth accounts for nearly 80 percent of his business, proving that great food and thoughtful service speak louder than any marketing campaign.
Looking ahead, Tev is focused on growth while staying true to his roots. A new seasonal tasting menu is in the works, designed to showcase lesser-known ingredients and push creative boundaries. He's supported by a growing team and a loyal client base.
But through all the expansion, the heart of Tev's Table remains the same: creating fellowship through food. "Shared stories are what connect us," he says. "I'm forever blessed to nurture those moments, for the table, and at the table."