Martin's Bar-B-Que Joint

I began working in the hospitality industry at the age of 16, first working as a hostess and then a server. In my early twenties, my path led me to Tennessee and Martin's Bar-B-Que Joint, which expanded my introduction to the culinary world. This experience allowed me to work closely with the founder, collaborate with chefs across Nashville, and continue my personal education in the art of food, wine, and hospitality. I worked hand-in-hand with our founder to create an exclusively natural wine list that pairs our food seamless with the wine I love while also making our brand the first barbecue restaurant in the country to do so. Over time, I've participated in culinary events across the country, from New York and Miami to California. I continue to explore new food and wine along the way.