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

HEAD CHEF


Chef Brandon Frohne approaches contemporary American and European cuisine with energy and creativity, while honoring ingredients of quality and paying respect to the origins of Southern cooking. His connection to the local culinary community and passion for farm-to-table cooking contribute to Mason’s distinctive dining experience. Chef Frohne gathers inspiration from working with a dynamic culinary team, experimenting with conceptual dishes and working with local farmers and artisans.

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 10 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 is also the mastermind behind underground pop-up dinner club Forage South. These monthly collaborative dining experiences hosted in private homes have garnered a cult following and regularly sell out in minutes.


Chef Frohne’s culinary creativity has been recognized by local and national press including Southern Living, Nashville Lifestyles,The Tennessean and more. His dishes have been featured in numerous local and national culinary challenges, winning awards including People’s Choice Award at the 2011 and 2012 Savor Nashville Chef Challenges, Semi-Finalist in the 2012 World Chef Challenge and Runner-up in the 2012 International Biscuit Festival. When not in the Mason’s kitchen, Chef Frohne spends time cooking with his wife and their two 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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