Chef Karl Worley grew up in the Southern Appalachian Mountains, where he learned to cook from his grandfather in Bristol, Tennessee. He received his culinary degree from Johnson & Wales University in 2010. After spending time in the kitchens of Rioja in Denver, he further developed his passion for sustainable agriculture and farm-to-table restaurants while working for the Coon Rock Farm in Hillsborough, NC. In 2012, Karl and wife Sarah founded Biscuit Love food truck in Nashville, serving their playful take on Southern brunch. Fast forward seven years later, and the Worleys have now opened three brick-and-mortar Biscuit Love locations in the Nashville area, where Karl is known for creating seasonal dishes that honor the deep-rooted traditions of the South. In summer of 2019, Karl will open ‘za, a restaurant serving wood-fired pizzas that are handcrafted with locally sourced, Southern ingredients.
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