When Chef Bryan O’Kelly moved from Savannah to Nashville in 2021, it wasn’t just a change of address—it was the next step in a decade-long culinary journey. A South Carolina native, Bryan discovered his love for cooking in high school. Over the years, he honed his craft at McCrady’s in Charleston and later as Sous Chef at Husk Savannah, before bringing his talents to Nashville as Chef de Cuisine at Husk.
By June 2025, Bryan stepped up as Executive Chef, taking the reins of Husk Nashville with both vision and excitement. Rather than reinvent the wheel, he focused on refining what was already in place and thoughtfully expanding the menu. “We’re adding more seafood, including raw options,” he says. “There’s no reason we can’t bring that fresh, flavorful experience to Nashville even though we aren't located on the coast.”
At the heart of Bryan’s approach is Southern cooking at its most authentic—seasonal, local, and unpretentious, letting ingredients speak for themselves. Husk’s on-site garden and partnerships with neighboring farms provide a constant source of inspiration for dishes that are simple, inventive, and full of flavor. “When you have beautiful tomatoes from a local farm, you don’t need to overcomplicate things—just let them shine,” he says. Even the bar program benefits, with bartenders picking fresh garnishes straight from the garden.
Away from the kitchen, Bryan feeds his creativity through travel and new culinary experiences. A recent trip to New York City with his father, which included stops at the Metropolitan Museum of Art and distinguished restaurants like Gramercy Tavern, encouraged his culinary creativity. Back in Nashville, he channels that energy into Husk, where his goal is to leave guests plotting their next meal at the restuarant.
With a respect for tradition, a flair for innovation and an instinct for nurturing a vibrant kitchen culture, Chef Bryan O’Kelly continues to make Husk Nashville a place where Southern cuisine thrives—and surprises—every season.
"I love Nashville. It's such a breath of fresh air."