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ABOUT MASON'S HEAD CHEF PURVEYORS & FRIENDS IN THE MEDIA

HEAD CHEF


Chef Brandon Frohne uses influences from his European, Appalachian and Southern roots in his approach to contemporary American cuisine. Sourcing his ingredients from neighboring farms and local artisan purveyors, chef Frohne creates Mason’s seasonally influenced dishes enriches simple ingredients with his creative style. By utilizing the local culinary community, Frohne continues to enhance Mason’s culinary program and provides guests with a distinctive dining experience that highlights his diverse familial heritage.
 
A native of St. Petersburg, Fla., Frohne grew up in East Tennessee before returning to Florida and beginning a career in the restaurant industry in his late teens. Chef Frohne’s culinary resume includes more than ten years of experience in positions such as chef de cuisine at top Zagat-rated Six Tables Fine Dining at the Peninsula Inn & Spa in St. Petersburg, Fla., winery chef at AAA Four Diamond-rated Chateau Elan Winery & Resort outside of Atlanta, and executive sous chef at Nashville’s Bluegrass Yacht & Country Club. Frohne was also the mastermind behind underground pop-up dinner club Forage South, a monthly collaborative dining experience hosted in private homes which garnered a cult following and regularly sold out in minutes. 

Chef Frohne’s culinary creativity has been recognized by local and national press including Nation’s Restaurant News, Forbes Travel, Southern Living, Taste of the South, Nashville Lifestyles, The Tennessean and more. In March 2015, Frohne was honored to serve his second dinner at the James Beard House in New York City; his first dinner was a special Southern Thanksgiving in November 2013.  He has made television appearances on Food Network’s Chopped and Chopped Redemption as well as the Travel Channel’s Chow Masters. Chef Frohne has participated in numerous culinary challenges and received the People’s Choice Award at the 2011 and 2012 Savor Nashville Chef Challenges as well as reached the Semi-Finalist round in the 2012 World Chef Challenge and placed as the runner-up in the 2012 International Biscuit Festival. When not in the Mason’s kitchen, chef Frohne spends time cooking with his wife and three children at their home in Nashville.

B'FAST: 6:30a to 11a
LUN.: 11a to 3p
DIN.: 5p to 10p
Brunch Served Saturday & Sunday
CONTACT: MASONS-NASHVILLE@LOEWSHOTELS.COM

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