The people behind the room

Nick Jacobson

As owner of 360 Bistro, Nick Jacobson wears many hats — but his focus is the day-to-day craft of running one of west Nashville's defining dining rooms, and you'll often find him on the floor. After earning a degree in History from the University of Tennessee in 2003 and a stint in Franklin's venture-capital world, Nick followed a lifelong love of food and wine and opened 360 Bistro in 2007. In the nearly two decades since, he has guided the restaurant through every chapter of its evolution.

Nick lives in Nashville with his wife, Ashley, and their children, Cameron and Avery. In his free time he's skiing, running, golfing, or scuba diving.

Paul Sellas

Executive Chef Paul Sellas brings more than fifteen years in acclaimed fine-dining kitchens to 360 Bistro. A graduate of the Culinary Institute of America, he refined his craft across the country — from Café Boulud in Palm Beach to a Four Seasons resort in Scottsdale — before bringing his seasonal, ingredient-driven sensibility to Belle Meade. His cooking is precise but never fussy, built on close relationships with local farms and purveyors.

As comfortable leading a team as he is working the pass, Paul sets the tone for a kitchen that is serious about its craft and warm in its hospitality.

Roncie Fernandes

Roncie pairs his sommelier's command of the cellar with his manager's instinct for hospitality with skills brought to us from over 25 years of experience in 5 star fine-dining hotels and restaurants, working alongside Michelin and James Beard award winning chefs. Since 2022 Roncie's guided our 360 Bistro guests through one of Tennessee's deepest wine lists — from a familiar favorite to a back-vintage discovery. On the floor, he keeps the experience seamless, making sure every table is cared for with the same attention that goes into the wine program.

Ashley Thompson

Ashley Thompson has been part of 360 Bistro since it opened in 2007 — nearly two decades of knowing the room, the regulars, and exactly how an evening should flow. As Manager and Event Coordinator, she leads the front of house with warmth and precision, making sure every guest is well taken care of, from the first greeting to the last pour.

Lunch Monday through Saturday. Dinner nightly. The team will take it from there.