Ouita Michel, owner

Ouita Michel has always made locally grown ingredients a priority in her restaurants. That’s why the cuisine is so good.

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Josh Smouse, executive chef

From cooking tortillas in family-friendly eateries to poaching halibut in butter at a 3-star Michelin restaurant, Josh Smouse discovered how good restaurants become great.

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Leslee Macpherson, general manager

Honeywood guests who love well-crafted cocktails and homemade pickles must say hello to general manager Leslee Macpherson.

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Brynne Bowden, assistant general manager

Brynne Bowden has made a career of keeping restaurant customers happy. She started her career at 15 as host at the Ruby Tuesday in Franklin, Tenn. 

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Nick Zaluski, sous chef

The only one of Ouita Michel’s restaurants that has not had the pleasure of Nick Zaluski’s presence is Wallace Station.

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Ethan Bowling, sous chef

At 15, Ethan Bowling wanted a job, so, with no driver’s license, he applied at the business nearest to his Scott County home... Holly Hill Inn in Midway. 

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