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| Nick Jacobson |
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As Owner, Nick Jacobson assumes several roles.
Although his main responsibility lies in the day-to-day behind the scenes organization, his presence on the floor is evident.
Awarded a degree in History from the University of Tennessee in 2003, Nick knew his future lie outside prototypical career paths.
After spending two years in the financial sector at a Franklin, Tennessee venture capital fund, Nick knew it was time to reach for something he truly enjoyed.
A lover of food and wine his entire life, Nick opened the restaurant in 2005.
During the past five years, he has guided the restaurant through many changes while assuming many different roles.
His main emphasis now is 360's wine program, which he oversees alongside Brett Allen, the restaurant's Director of Operations.
Nick and Brett work together as a two man management team. Their mission: maintain the highest culinary and service standards, and provide Nashville's best wine experience. |
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Brett Allen |
Brett joined the 360 Bistro team in February 2007 as Director of Operations.
Guest relations and the quality of operations are two of the most important focal points demonstrated by Brett.
Those who walk in the doors immediately recognize his presence and attention to their needs.
It is this demanding attention from the Bistro’s team that continues to bring loyal patrons,
new faces, and the Bistro’s continued accolades.
Brett has been working in Nashville since 1993 when he joined the Wild Boar Restaurant. As Director of Operations, he worked closely with the culinary and wine team to help to bring the Wild Boar Restaurant in its first year the coveted Wine Spectator Grand Award, Mobile’s 4 Star rating, and the AAA Five Diamond achievement. The first ever restaurant in Tennessee to be awarded
The Grand Award and the AAA Five Diamond Award.
Brett also enjoys consulting in the development of his client’s wine cellars,
and of course, all what the wonderful city of Nashville has to offer!
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| David
Miller |
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Executive Chef David Miller was classically trained
at The Culinary Institute of America, The International
School of Confectionery Sugars, and Notter School of Pastry
Arts. Miller started his career as a Private Chef
on Sunset Key.
David moved to work as an Executive Chef for major hospitality
companies including the Marriott Resorts,
Syrah International, The Peninsula Inn & Spa, where
he achieved a remarkable feat of earning the status as one
of the Top Hundred Rated Restaurant in America by Zagat.
Chef David Most recently he served as the Executive Chef
at the Angelus Resort, recently acquired by the Ritz Carlton,
in the West Indies, where he oversaw St Kitts highest rated
restaurant, Le Caribe.
The gourmet guru has had the opportunity to work for Five
different Certified Master Chefs by the ACF of which
there are only 74.or
the State of Florida in 1999 beating out over 1700 of Florida’s
Top Chefs, where he later placed in the top 10 in the United
States at only the age of 18.
In 2005 he won the Inaugural Inter-Caribbean Culinary Competition,
beating the Caribbean's best. He has also participated in
culinary events at the prestigious James Beard House in
New York City.
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